CHOCOLATE BOSTON CHIPS.
Put in kettle
6 pounds sugar,
1 pound glucose,
Water to dissolve same.
Now get 1 pound of dark chocolate and melt it in front of table furnace by placing it in an empty marshmallow box; when melted add XXXX sugar and stir or knead it till quite a thick paste; now set to one side and cook the above batch that you first prepared to 310°; pour off on slab, prepare it for the hook and pull, then twist out the air and form it in a flat piece on spinning table and lay the chocolate paste in center and fold up quick, then flatten it out and see that the left end is closed; now pull out one inch wide and thin as possible, and have your helper crimp them, or leave them straight, or in curls, just as you prefer.
COCOANUT CREAM CARAMELS.
Place in kettle
6 pounds sugar,
10 pounds glucose,
Water to dissolve same.
Cook to 236°; set off on barrel and stir in all the fine powdered cocoanut it will stand, then pour it on slab over heavy oiled paper, and spread it out to about one-half inch in thickness; place iron bars around it, then melt 8 pounds of fondant, not too hot, and spread one-half of it over the top of the batch; let set a moment, then turn over the whole batch carefully and take off the paper, then place iron bars around again and spread the balance as before; when cold cut in small squares. Now cook 10 pounds of sugar, and water to dissolve same, to 238°; set off and with the paddle stir it just so as to partly grain it, then dip the squares in this one at a time and lay them in a wire screen or coarse sieve; when dry they are ready for the store.