stage 252°F. or for hard caramels a "brittle" at 265°F. about 2 hours' boiling.
Stir in vanilla (and nuts if used) and pour into well buttered brick shaped pans to cool (about ¾ to 1 inch in depth). When nearly cool mark hours to dry.
If cream is used, less time is required in cooking—about 1½ hours. If chocolate is used, melt it over hot water; add a little of the hot syrup gradually, then add to the mass after the second cup of milk is added.
This recipe makes about 1¾ pounds of candy.
- 1 c. good light molasses
- ½ c. sugar
- ½ c. milk
- 2 sq. chocolate
- 2 tbsp. butter
- ⅓ tsp. cream of tartar
Boil ingredients until a hard ball is formed when tested in cold water or 250°F. Pour into well buttered pan. When cool cut in squares.
- 1⅔ c sugar
- ⅔ c. brown sugar
- ⅛ tsp. cream of tartar
- ½ c. butter
- ⅔ c. water
- ⅔ tsp. lemon extract
- Speck of salt
Put sugar and water into saucepan, stir occasionally until it boils, then add cream of tartar. Boil covered ten minutes, remove cover and allow to boil until almost done, then add the butter. Boil to about 300°F. or the hard crack, add the lemon extract and pour at once into well buttered tins. Do not stir syrup while boiling. Do not scrape pan. Mark into small squares.
