Candies that are to be pulled need to be boiled to 2540 F. or up to 2600 F. When removed from the fire they should be of the consistency required for the finished candy. A bit of paraffin keeps the candy from sticking to the teeth when being chewed, but it is not digestible, and its use in manufactured candies is forbidden in several States.

Molasses candies need to be stirred during the last part of the cooking to prevent burning.

A candy hook attached to the wall is convenient when much candy is to be pulled.

If, while being pulled, candy sticks to the hands, they may be rubbed with flour.

Molasses Candy

3 tablespoons butter

2 cups Porto Rico molasses

2/3 cup sugar

1 tablespoon vinegar

Melt butter in saucepan or iron kettle, add molasses and sugar, and stir until sugar is dissolved. Boil until mixture becomes brittle when tried in cold water, or to 256° F. During the last part of the cooking candy should be stirred constantly. Add vinegar just before taking from fire. Pour on buttered marble slab or agate tray, and when cool enough to handle, pull until porous and light colored, using tips of fingers and thumbs, not squeezing it in the hand. Cut in small pieces, using large scissors or a sharp knife. Wrap in wax paper.

Daddy's Molasses Candy

1 cup molasses

½ cup sugar

¾ teaspoon soda

Put molasses and sugar in saucepan or iron kettle. Stir until dissolved, and boil without stirring over a moderate fire, brushing inside edge of saucepan with butter to prevent boiling over. Cook to 2560 F., or until mixture spins fine threads when dripped slowly from tip of spoon. Put three tablespoons of candy into a buttered dish, and keep in a warm place for coloring.

Add soda to remaining candy, stir, and turn into buttered pan or on to buttered slab. When cool enough to handle, pull as quickly and as long as possible. When very light, lay upon it the unpublished candy, and pull out together in one long strip. Cut in small pieces, and roll in confectioners' sugar. If candy is not to be eaten at once, wrap each piece in waxed paper.

Stretched Molasses Candy

1/3 cup butter 2/3 cup molasses

1 1/3 cups sugar 1 cup water

Put butter in saucepan or iron kettle, and when melted add sugar, molasses, and water. Stir until sugar is dissolved, and let boil without stirring until mixture will form a very soft ball that will just keep in shape when tried in cold water. Turn on a buttered marble slab or agate tray, and as mixture cools around sides fold toward center.

When cool enough to handle, pull until porous and light colored with tips of fingers and thumbs, not squeezing it in the hand. Cut in small pieces with large scissors or a sharp knife, and arrange on slightly buttered plates, or wrap in wax paper. A few drops oil of peppermint, clove, or cinnamon may be added during the stretching.

Molasses Kisses

2 tablespoons butter ¼ cup water 1 cup molasses

3 tablespoons honey 1 tablespoon corn syrup 3 tablespoons sugar

Put ingredients in saucepan or iron kettle, stir until butter melts and sugar dissolves, and boil until it forms a hard ball in cold water, or to 254° or 2560 F. Pour gently on buttered marble slab or large tray. When cool enough to handle, pull until light colored. If using the hook, twist each time as it falls from the hook. Use flour on the hands if candy sticks. Roll, cut in pieces, and wrap in wax paper.

Molasses Candy Bars Follow directions for Molasses Kisses, cooking to 2560 F. Pull as long a time as possible, then cut in bars, and wrap in wax paper.

Velvet Molasses Kisses

½ cup molasses 1½ cups sugar½cup water

1½ tablespoons vinegar ¼ teaspoon cream of tartar 4 tablespoons butter

1 teaspoon soda

Put molasses, sugar, water, and vinegar in saucepan or iron kettle, stir until it boils, and add cream of tartar. Boil until mixture becomes brittle when tried in cold water, or to 2560 F. Stir constantly during last part of cooking. When nearly done, add butter and soda. Pour on buttered marble slab or agate tray, and when cool pull until light colored. While pulling, flavor with one teaspoon vanilla, or half a teaspoon of lemon extract, or a few drops oil of peppermint

Pulled Candies or wintergreen. Cut in pieces with scissors, and wrap in wax paper.

Taffy

1 cup sugar

2/3 cup corn syrup

1½ tablespoons butter 1/3 cup water

Melt butter in saucepan, add sugar, corn syrup, and water, stir until sugar is dissolved, bring to boiling point, and boil without stirring to 2600 F., or until it forms a hard ball when tried in cold water. Pour on a marble slab or white agate tray which has been slightly moistened by being wiped over with a piece of damp cheesecloth. Fold edges over into the center before they have time to get hard; by doing this the candy will be kept soft, but in doing it the candy must be disturbed as little as possible, as any tendency toward stirring it may cause it to sugar, and then it cannot be pulled. As soon as candy is cool enough to handle, knead it until firm, add flavor, then pull it over a hook until it is white. Cut with scissors into bars, and wrap in waxed paper.

Salt Water Taffy

1½ cups brown sugar½cup corn syrup 3 tablespoons butter

½ cup water

1½ teaspoons salt

½ tablespoon glycerin

1½ teaspoons vanilla

Put brown sugar, corn syrup, butter, and water in saucepan or iron kettle, and boil, stirring occasionally, to 2560 F., or until it forms a hard ball when tried in cold water. Add salt and glycerin, pour on greased marble slab or agate tray, and when cool enough to handle, pull until light colored. Add vanilla while pulling. Pull out in round sticks the size of kisses, cut in small pieces with scissors, and wrap in waxed paper.

Atlantic City Salt Water Taffy

1 cup sugar

½ tablespoon cornstsrch

cup corn syrup

1 tablespoon butter 1/2 cup water½teaspoon salt