4 pounds granulated sugar,
2 pounds glucose.
Cook to 300°; then add 1 pound butter, pour on slab as thin as possible; mark in diamond shape with caramel cutter.
This can be made in chocolate by adding ½ pound bitter chocolate.
BARCELONA TAFFY.
Make the same as Butter Taffy, but before you pour it on slab, add 2 pounds filberts or hazel nuts broken up. Cut into slabs about 12×18.
CHEWING TAFFY.
Place in kettle
4 pounds granulated sugar,
2 pounds glucose,
¼ pound butter,
¼ pound nucoa butter,
1 oz. gelatin, dissolved in hot water first,
Enough sweet cream to dissolve sugar.