Or for molasses taffy boil to the soft ball 1 quart of New Orleans mo lasseg, 1 tablespoonful of granulated sugar. Now stir in 2 tablespoonfuls of vinegar, i pound of butter, and boil until it becomes hard and brittle in cold water. Just before removing from the fire stir in teaspoonful of soda dissolved in hot water and pull.
Or boil together to the hard snap 2 cupfuls of brown sugar, 1 cupful of molasses, A cupful of water, 1 tablespoonful of vinegar. Just be fore removing from the fire stir in A teaspoonful of soda dissolved in hot water. Test in cold water. Add flavoring matter and pull until the color becomes a rich gold.
To Make Molasses Candy. — The simplest way to make old-fashioned molasses candy for a candy pull is to boil the best Porto Rico molasses over a slow fire until it is done, which will require 2 hours or more. Butter a large saucepan which will hold about four times the quantity of molasses to be used. Stir fre quently, especially when nearly done, to keep it from burning or boiling over. To test it, pour a spoonful into cold water; if it is hard, brittle, and snaps like a pipestem without bend ing, it is done, otherwise the boiling must continue. It is, however, quite customary to mix with molasses about A as much brown sugar to make it boil more quickly, and some persons add a little butter or glyc erin to make it pull easier. Others stir in A teaspoonful of baking soda dissolved in an equal amount of water or a little vinegar when the candy is nearly done to make it more brittle. The flavoring matter, if any, should be added just before the candy is taken from the fire and may be quickly stirred in or merely dropped on the top of the mass. Nuts of all kinds may be stirred into the candy just before removing it from the stove, or they may be placed in the buttered pan and the candy poured over them. The flavoring matter will be worked in when the candy is pulled. When done it should be poured out on a large buttered platter or pan so as to be about inch thick to cool. As the edges cool they should be turned in and as soon as it will bear the hands the pulling should commence.
Or boil together in a buttered saucepan over a slow fire for 2 hours, stirring frequently, 1 quart of molasses and 1 pounds of light brown sugar. Now stir in the juice of a large lemon and 12 drops oil of lemon, and continue the heat un til the sirup ceases to boil. Test
by dropping a little in water, when, if done, it should be and brittle. Pour in a buttered pan to cool.
Or 2 quarts of Porto Rico mo lasses, 1 pound of brown sugar, the j nice of 2 large lemons or a tea spoonful of strong essence of lemon.
Or 2 cupfuls of molasses, 1 cupful of sugar, butter the size of an egg, 1 tablespoonful of glycerin. Test by letting a few drops fall in cold water. If they keep their shape and are brit tle it is done, but do not boil too much. Stir in 1 teaspoonful cream of tartar or soda just before remov ing from the fire.
Butter-scotch. — To make butter scotch the ingredients may all be boiled together, or the butter and flavoring matter may be added to the sirup after it has boiled about twenty minutes, or when nearly ready to take from the fire. The sirup should boil to the hard-snap stage. To test when it is done, either use the con fectioners' test with the fingers, or test by dropping in cold water or on a cold plate, when it will harden if boiled sufficiently.
The following recipes are recom mended: Boil to a hard snap A cupful of sugar, A cupful of molasses, A cupful of butter, A tablespoonful of vinegar, A teaspoonful of soda, stirring suf ficiently to prevent burning.
Flavor to taste, after removing from the fire. Butter a tin and pour out the sirup in a thin layer, which may be checked off in any desired shape when nearly cold with a sharp knife. Wrap in a piece of waxed paper. This is among the best reci pes Ind very easy to make.
Or boil 1 pound of sugar in 1 pint of water to the soft ball, stir in 1 ta blespoonful of butter, boil to the hard snap, remove from the fire and flavor to taste.
Boil to the soft ball 2 pounds of light-brown sugar, 2 pints of water. When done it should be crisp and not hard when dropped in water. Now stir in 2 tablespoonfuls of butter, boil to the hard snap, remove and flavor to taste.
Boil to the soft ball 1 pound of " soft A " or " coffee " sugar, 1 tea cupful of water, stir in 2 ounces of butter, boil to the hard snap and flavor with lemon juice and oil of lemon or otherwise, as desired.
Or boil about 20 minutes or to the hard-snap stage 1 cupful of brown sugar, § cupful of water, 1 teaspoonful of vinegar, and a piece of butter the size of a walnut. When it will harden in water pour out to cooL