2½ pounds granulated sugar,
1½ pounds glucose,
1 pint water.
Cook to 290°; then add ½ pound butter, 1 oz. salt; then you can add pecans, English walnuts, almonds, pignolias, hickory nuts or black walnuts. Cut in small squares.
SALT WATER TAFFY.
Place in kettle
4 pounds C sugar,
2 pounds glucose,
½ pound butter.
Cook to about 260°; then add tablespoonful of salt and 2 oz, glycerine; pour on slab when cool; pull well on hook; add vanilla flavor when pulling; now pull out in round sticks about the size of stick candy, cut in small pieces with shears, wrap in wax paper.
BUTTER TAFFY.
Place in kettle