Food

1860

Molasses Candy

Take equal quantities of brown sugar, and molasses and put them into a suitable kettle, copper is the best, and when it begins to boil, skim it well, and strain it, or else pour it through a fine wire sieve to free it of slivers and sticks, then return it to the kettle and continue to boil until when you have dipped your hand in cold water and passed one or two fingers through the boiling candy and immediately back to the cold water what adheres, when cold in the water will crush like dry egg shells, and does not adhere to the teeth when bitten; now pour it on a stone or platter which has been greased and as it gets cool begin to throw up the edges and work it by pulling on a hook or by the hand, until bright and glistening like
gold, the hands will have a little flour on them occasionally;
now keep the mass by a warm stove, (if much is made at one
time,) and draw it into stick size, occasionally rolling them to
keep round, until all is pulled out and cold, then with shears clip
a little upon the sticks and they will snap quickly while yet the
stick will bend; no color, no butter, no lard or flavor is used or
need be, yet any oil can be used for flavor if desired when poured out to cool. Sugar left in molasses barrels works very nicely
in this preparation. Pulverized white sugar amongst this will
prevent it from sticking together.