Same as vanilla, but when poured on the slab just before you pull the batch, cut off about two pounds and color it red, then pull the balance and flavor peppermint; when done, form it on the slab in a flat piece say about eight by twelve inches; then take the red piece and make about three or four strips with it, place it on top the length of the white batch, pull it out as long as possible, cut up in lengths of pan and place them in it side by side until pans are full.
SPONGE TAFFY.
5 pounds glucose,
3 pounds sugar,
4 oz. nucoa butter,
5 oz. butter,
½ oz. cocoa butter,
Water enough to dissolve the batch.
Cook to 270° or 280°; pour on slab; while pulling on hook pour on ½ pint of cream, a little at a time until it is all gone, then flavor with vanilla; place on a slab, pull it in strips about four inches wide, cut in bars and wrap. This is a delicious taffy and can be made any flavor.
WINTERGREEN TAFFY.
Same as vanilla, only color very light pink when on the slab and flavor wintergreen while pulling.