Molasses Taffy to Pull

Ingredients

• 1 pound brown sugar
• 1 cup molasses
• 1 cup water
• Butter size of an egg

Method

1. 1

   Boil over a hot fire until it hardens when dropped in cold water.

2. 2

   Pour on a greased platter.

3. 3

   When cool enough to handle, flavor and pull till light.

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 80. The excerpt below is the record exactly as published.

1 cup water. 2 cups peel of orange. 1 cup sugar. Dry sugar. Cut the peel in long strips and, measure 2 cups of them. Put them in a saucepan and pour the water over them. Cook until tender. Drain off the water and add the sugar. Gradually heat, and when, the sugar is melted cook over a slow fire until the peel is clear. Remove from the fire and when cool dip m dry granulated sugar and pack in jars. CANDIED GRAPE FRUIT PEEL Candied grape fruit peel which may be passed be made as follows : Cut through the peel in \ sect stand over-night in cold water to which 1 teaspoon to cover until tender, then drain. Make a syrup of to each cup sugar. Cook syrup until it will thread grape fruit peel, from which the larger part of the which has then been cut in thin strips with scissors. until peel is coated. Spread peel on agate plates or o several davs. Or the strips may be added to the thoroughly, drained and rolled in granulated sugar. on the finger bowls or served on bon-l'm plates, may ions and remove carefully from fruit and weigh. Let salt is added to 1 quart of water. Cook peel in water sugar equal in weight to the peel and \ cup of water when dropped slowly from tip of spoon. Add the white portion has been scooped out with a spoon, and Simmer until syrup is well reduced, then stir gently n oiled paper in the sunshine to dry, which may take syrup at the threading point, cooked for 5 minutes ICE CREAM CANDY 4 cups granulated sugar. \ cup water. 1 teaspoon cream of tartar. 1 tablespoon of glycerine. 1 teaspoon flavoring extract. \ cup vinegar. Boil the sugar, water, vinegar and glycerine tofretlier until the mixture will spin a heavv thre-^d. Eemove from the fire, and when it no longer bnils add the cream of tartar and flavoring extract. Pour on a large' buttered platter and when sufficientlv cool pull until white. This will make 3 pounds. Page One Hundred and Forty-one PURITY FLOUR More Bread and Better Bread MAPLE PUFFS * pound maple sugar. A pound brown sugar. Whites of 2 eggs. 1 cup English walnuts. i cup chopped figs. i cup chopped citron. i cup raisins. i cup water. Boil the sugar and water until they spin a heavy thread. Beat the whites of the eggs very stiff, gradu- ally add the hot syrup to the whites of the eggs, l.-eat ing all the time. When the mixture begins to stiflEen add the other ingredients. Beat until it will hold its shape. Place by tablespoons on greased paper and let stand until stiff. PLAIN FUDGE 2 cups brown sugar. 3 cup of milk. Butter size of walnut. Stir until dissolved. Boil for 3 minutes. Try a drop of the mixture in a cup of cold water, and if it hold.* it.= siiape well, remove from the stove and beat constantly until it is the consistency of cake batter, then pour in buttered pan and cut into small pieces. COCOA FUDGE Cook plain fudge as above, and when it is ready to remove from stove add 2 tablespoons of cocoa and beat as plain fudge. This is really much cheaper than chocolate fudge and tastes almost as good. CHOCOLATE FUDGE Melt a ^ cake of Baker's unsweetened chocolate with a little butter, then take from stove and add 2 cups sugar and § cup of milk. Allow this to boil for 3 minutes, then remove from stove and treat as plain fudge. MOLASStS TAFFY TO PULL 1 pound brown siigar. ] cup molasses. i cup water. Butter size of an egg

Cook this with the app: pantry check, scaling, and the assistant.