Two quarts of West India Molasses. One pound of brown sugar. The juice of two large lemons, or a tea-spoonful of strong essence of lemon.
Mix together the molasses and sugar - taking care to use West India Molasses, which for this purpose is much the best.
Put the mixture into a preserving-kettle, and boil it for three hours over a moderate fire. When it is thoroughly done, it will of itself cease boiling. If sufficiently boiled, it will be crisp and brittle when cold. If not boiled enough, it will never congeal, but will be tough and ropy: and must be boiled over again.
While boiling, stir it frequently, and take care that it does not burn. After it has boiled about two hours and a half, stir in the lemon-juice or the essence of lemon. It will be improved by adding the yellow rind of the lemon, grated so fine as not to be visible when boiled. If the lemon is put in too soon, all the taste will be boiled out.
When it is quite done, butter a square tin pan and pour the mixture into it to cool
If you prefer it with ground nuts, oast a quart of them, and then shell and. anch them. Stir the ground-nuts into the mix-ture, a few minutes before you take ii from the fire. Stir them in gradually. In the same manner you may make it with almonds. The almonds must be blanched, cut in pieces and stirred in raw, when the molasses and sugar have just done boiling.
If you wish to make it yellow, take some out of the tin pan while it is yet warm, and pull it out into a thick string between the thumb and fore-finger of both hands. Extend your arms widely as you pull the candy back and forwards. By repeating this for a long lime it will gradually become of a light yellow color, and of a spongy consistence. When it is quite yellow, roll it into sticks; twist two sticks together, and cut them off smoothly at both ends. Or, you may variegate it by twisting together a stick that is quite yellow and one that, not having been so much pulled, still remains brown.