Ingredients
- a teaspoonful of car- bonate of soda
- two quarts
Directions
Into a kettle holding at least four times the amount of molasses to be used, pour a convenient quantity of Porto Rico molasses ; place over a slow fire and boil for a half hour, stirring all the time, to diminish as
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much as possible the increase of bulk caused by boiling, and checking the fire or removing the kettle if there is any danger of the contents running over. Be very careful not to let the candy burn, especially near the close of the boiling. When a little, dropped in cold water, becomes quickly hard and snaps apart like a pipestem, add a teaspoonful of car- bonate of soda, free from lumps, to every two quarts ; stir quickly to mix, and pour on greased platters to cool. When the candy is suffi- ciently cool to handle without burning the hands, it is pulled back and forth, the hands being rubbed with a little butter (do not use flour) to prevent the candy from sticking to them. The more the candy is worked, the lighter it will be in color.