• 2 pounds sugar.
• 1 pound glucose.
• ? pint water.

Put all this on hot fire, stir till it commences to boil, wipe down sides of kettle with a damp cloth, cover and steam, put in thermometer and cook to 260. Then pour on greased slab, with bars around the edge to keep it from running off, and just as soon as it commences to cool or stiffen up a little, lift up the edges and fold toward center, and continue doing this until it is cool enough to handle, then pull on the hook until it is snow white. If you wish it vanilla, flavor by pouring the vanilla over it while on the hook, a little at a time, until you have it highly flavored. It is much easier to pull taffy on a hook and also improves it greatly. We have told you about the hook in the item regarding “tools.”

HOW TO PULL TAFFY ON A HOOK.

In pulling candy on a hook, first get it up in a ball on the slab, after it has cooled, lay it on the hook and pull it down as far as possible with both hands, then catch hold of the end with one hand, and with the other hand take hold of the batch about two thirds of the way up toward the hook, and then throw the part between your hands up over the hook with a quick motion, then pull batch down again and continue in this manner until it is very white. It is best to pour the flavoring on it when about half pulled, and it will work through the batch by the time it is finished.

Use a little corn starch on the hands quite often while pulling any kind of taffy, to keep them from sticking to the taffy.

Do not scrape out the kettle, except in making “Salt Water Taffy,” and “French Chewing Taffy,” and then, not too much as it will turn your batch to sugar.

If one of your batches should turn to sugar for you, you will know that you have either turned in the edges too soon or too often, or pulled it when too warm. It should be almost cold when you start to pull.

You may substitute corn syrup for glucose in any of these taffies, but you must use a little more than the recipe calls for. Corn syrup is about ninety per cent glucose.

Wrap these taffies in wax paper if you wish to keep them any length of time, and it will keep them from getting sticky.

STRAWBERRY TAFFY.

If you wish to make a strawberry taffy use the recipe for plain vanilla “Taffy,” and while your batch is on the slab, add enough damask rose coloring, to give it a good pink color; but do not work the batch any more, in mixing in the color, than in making plain vanilla taffy. Add the strawberry flavor while pulling. With the exception of adding the color to this, make it exactly the same as plain “Taffy.”

CHOCOLATE TAFFY.

Use recipe and directions for making plain taffy, and simply add grated chocolate to the batch just after you pour it on the slab, and it will easily melt and work through while folding it.

MOLASSES TAFFY.

• 2 pounds sugar.
• ½ pound glucose.
• 1 pint dark molasses.
• 1 tablespoonful butter.
• ? pint water.

Cook sugar, glucose and water to about 245, steaming down the same as others previously mentioned, and when it is up to this degree, put in the molasses and butter, stirring constantly from this time on, and cook to 260. Pour on greased slab and pull same as others. If you wish nuts of any description in either this or any of the other taffies, they may be added by sprinkling them over the slab just before you pour the candy out to cool.

FRENCH CHEWING TAFFY

• 2 pounds sugar.
• 1½ pounds glucose.
• 1 pint cream or milk.
• 1 tablespoonful butter.
• 1 egg.
• ½ ounce gelatine.
• Small piece paraffine wax.
• Vanilla.

First break the egg into the pint of cream and beat it thoroughly, and in no case must the egg be put into the candy except in this manner. Gelatine generally comes in one ounce boxes, so you must use just the half of one of these. Put it in a small dish or pan, and pour just enough warm water over it to dissolve it; then set it on the stove where it will not cook, but keep warm until needed. Now put sugar, glucose, cream with egg beaten in it, butter, and piece of paraffine wax about the size of a small walnut, into the kettle, set on fire and stir constantly until it is done. When it commences boiling, put in the thermometer and cook to 254, then take out thermometer, and pour in gradually the dissolved gelatine, and continue stirring until it boils up well again. It must be cooked for about three or four minutes after it boils up with the gelatine in it, then pour on well greased slab, which has previously been sprinkled over thoroughly with black walnuts, or you may use any other nuts you have, or in fact no nuts at all, if you prefer, but you will find the black walnuts greatly improve the flavor of the candy.

As soon as cool enough, fold in toward the center same as other taffies, and when you can handle it nicely, put on the hook and pull until you can pull it no more. It will be quite dark in color while on the slab, but will pull to a nice, creamy white color. This taffy will require considerably more vanilla than other taffies; so flavor it very highly, by pouring the vanilla over it while pulling. You will probably find this candy sticky at times and if the batch is so, and should stick to your hands while pulling it, loosen them with a quick jerk, and you will find the candy will easily pull off, whereas if you should attempt to loosen your hands slowly, you would not have much success. If the batch should stick somewhat to the slab, take your scraper and pry it up by hitting it very quickly. In other words, simply scoop it up with the scraper, but instead of pushing the scraper underneath it slowly, jab it under very rapidly, and you will find you can readily get the candy up in a ball. You will find this candy very hard to pull if you do not use a hook. As soon as pulled sufficiently, take off the hook by cutting it off close to the hook with a pair of shears, then you may either lay it on a platter, put it in a crock previously lined with wax paper, or lay it on your kneading board and pull it out, a little at a time, into a strip about one inch wide, then cut the strip crosswise into small kisses about the size of your thumb, and when it is all cut up in this manner, wrap each piece in tissue paper. The paper will not stick to it in the least.

This candy is by far the finest taffy made, if you follow these directions carefully, as it never gets very hard, and you will be able to chew it a long time. Cutting it up into kisses, while it may be a little more trouble, is by far the nicest way to fix it.

SALT WATER TAFFY

• 1¼ pounds sugar.
• 1¼ pounds glucose.
• 2 teaspoonfuls salt.
• ½ ounce glycerine.
• Butter size of a walnut.
• 1 pint water.

Put sugar, glucose and water in kettle, stir until it boils, wash down sides of the kettle with a damp cloth, put in thermometer and cook to 260. Set off stove, add butter, glycerine and salt and stir in, then pour on a greased slab between bars. Let cool, then pull on hook as directed for other taffies, and flavor with vanilla while pulling. Be careful not to scrape out the kettle too much in pouring it on the slab, as it is liable to grain it.

BABY CREAM

• 2½ pounds sugar.
• ¼ pound glucose.
• ½ pint cream.

Put sugar, glucose and one pint water on fire and cook to 260, then add the cream and cook up again to about 270. Stir gently after adding the cream until done. Pour on greased slab, and when cool enough, pull well on hook, and flavor and color to suit while pulling. Cut up in kisses or small strips. It will be nice and dry and mealy (inside) after standing a few hours. It is not chewy like other taffy, and it is a fine hot weather candy.

CREAM TAFFY.

• 3 pounds sugar.
• ½ teaspoonful cream of tartar.
• 1 pint water.

Put the sugar, water and cream of tartar into a kettle and cook to 275. Pour it on a greased slab and when cool enough pull it over the hook. Handle the batch as little as possible while cooling, and cool quickly so as to prevent it from turning to sugar as there is no glucose in the taffy. Flavor to taste. Pull out and cut in pieces. Wrap in wax paper. After standing a few hours it will become very creamy, retaining its shape, and not get sticky.

This is a summer taffy.

ICE CREAM TAFFY.

• 2 pounds sugar.
• 1 pound glucose.
• 1 pint milk or cream.
• Paraffine wax, size of walnut.
• 1 tablespoonful butter.

Cook all this at once, stirring constantly but very gently from the time you put it on the stove until it is done. When it commences boiling, put in thermometer and cook to about 256 or 258. Be careful to stir underneath thermometer to prevent its sticking. When done, pour on slab, and when cool, pull same as others and flavor with vanilla.

PEPPERMINT RECEPTION MINTS.

Use the above recipe for “Cream Taffy.” Flavor strong with peppermint while on the slab. After the taffy has been pulled, place it on a table or slab dusted with XXXX sugar. Shape the batch round; pull it out in a long strip, cut into small pieces as you pull it out, and roll them in XXXX sugar. Leave the pieces spread out for a few hours. Place them in an air tight jar where they will turn mealy.

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