These goods chew as nice as a good caramel and are a good seller.
ITALIAN CREAM.
4 pounds of sugar,
1 pound of brown sugar,
1½ pounds glucose,
1 quart of cream or milk,
1 pound cream fondant,
1½ pounds glucose.
Place the sugar, glucose and part of the milk in a copper pan over the fire and stir until it boils, add the rest of the milk, and boil to 236° on thermometer; lift off the fire, let stand a minute, then add the other glucose and the fondant broken up into small pieces. Stir easily until well mixed, then pour out on paper between iron bars half an inch thick. As soon as it has set, mark the top with a knife, glaze over with light glaze, and when cold they can be broken apart. Can be made in chocolate or peach or with nuts or cocoanut.
This recipe is for the wholesale trade, and is a cheap grade of this article.
WALNUT LOAF.
7 pounds sugar,
2 pounds glucose,
Water enough to dissolve the batch.
Cook to 252°; then add quickly 1 pint molasses and stir and cook again to 252°; set off the fire and add ½ teaspoonful soda and 1 pound black walnut meats; stir in kettle until it starts to grain, then pour it in one pile on a warm slab, scrape it all up, form it in the shape of a loaf of bread and keep it in that shape until it sets and gets hard; cut in slices as sold.