CHOCOLATE BUTTER SNAPS.
Make a batch of butter-scotch as per recipe given, only omit the lemon extract, and cook the batch to 280°; then pour it on slab and knead it well; place it in front of table furnace and flatten it out, and pull in ½ inch strips length of table, and have helper run the caramel cutter over it; when cold break apart and dip in dark chocolate.
COCOA MAPLE CREAM.
Place in kettle
5 pounds maple sugar,
1 pound light brown sugar,
2 pounds glucose,
Water to dissolve same.
Cook to 248°; set off and add
4 fresh grated cocoanuts,
1 ounce cocoa butter,
1 pound maple fondant.
Stir all until fondant is well melted, and the batch looks thick and creamy, then pour on slab between bars; when cold, mark with caramel cutter and break or cut as caramels.
The above are nice dipped in fondant or chocolate.