6 pounds sugar,
4 pounds glucose,
2 oz. nucoa butter.
½ pound butter,
Water enough to dissolve batch.
Cook over a brisk fire to 260° by a thermometer, then pour it off on the slab, fold up the edges; when partly cold form in a lump and knead till it becomes firm, then place it on the hook and pull until it becomes good and white; flavor with extract of vanilla while pulling; when through, place it on the slab or table and form it in shape to fit the pans, or cut in bars to suit.
MOLASSES TAFFY.
Same as vanilla, only add 1 quart of good New Orleans molasses and ½ pound of butter; stir good while cooking; finish as all other taffies.
OLD STYLE MOLASSES TAFFY.
1 gallon molasses,
½ pound of butter, nothing more.
Stir and cook to 255°; finish as other taffies.