For a small party toasting marsh-mallows will be found quite a merry pastime, and a great many persons consider the candy much better for being thus cooked the second time.
Molasses Peanut-Candy.
- 2 cups of molasses.
- 1 cup of brown sugar.
- 1 tablespoonful of butter.
- 1 tablespoonful of vinegar.
While the candy is boiling remove the shells and brown skins from the peanuts, lay the nuts in buttered pans, and when the candy is done pour it over them. While it is still warm cut in blocks.
Chocolate-Caramels.
- 2 cups of sugar.
- 1 cup of molasses.
- 1 cup of milk.
- 1 tablespoonful of butter.
- 1 tablespoonful of flour.
- ½ pound of Baker’s chocolate.
Grease your pot, put in sugar, molasses, and milk; boil fifteen minutes, and add butter and flour stirred to a cream. Let it boil five minutes, then add the chocolate, grated, and boil until quite thick. Grease shallow pans and pour in the candy half an inch thick, marking it in squares before it becomes hard.
Pop-Corn Balls.
- 6 quarts of popped corn.
- 1 pint of molasses.
Boil the molasses about fifteen minutes; then put the corn into a large pan, pour the molasses over it, and stir briskly until thoroughly mixed. Then, with clean hands, make into balls of the desired size.