Molasses Candy

Take three quarts of the best West India molasses - no other will do Put it into a thick block-tin kettle, (or a bain-marie) and stir in a pound and a half of the best and cleanest brown sugar. Boil slowly and skim it well, (stirring it always after skimming,) and taking care that it does not burn. Prepare the grated rind and the juice of three large lemons or oranges, and stir them in after the molasses and sugar have boiled long enough to become very thick. Continue to boil and stir till it will boil no longer, and the spoon will no longer move. Try some in a saucer, and let it get cold. If it is brittle, it is done. Then take it from the fire, and transfer it immediately to shallow square tin pans, that have been been well greased with nice fresh butter or sweet oil. Spread it evenly, and set it to cool.

While boiling, you may add three or four spoonfuls of shell-barks, cracked clean from their shells, and divided into halves. Or the same quantity of roasted pea-nuts or ground-nuts. With both nuts and lemon it will be very good.