The Blue Grass Cook Book

page 339

Confections

      BROWN TAFFY

  3 pounds sugar,

  1/2 pound butter,

  1 teaspoon cream of tartar.

Put in pan and dissolve with water. Boil till it cracks. Flavor with vanilla.
Pour on marble slab and when cool enough to pull, pull till light, and arrange
in long strips and cut any length desired.

      CARAMEL CANDY

  1/4 pound chocolate,

  1 pound brown sugar,

  1 cup of sweet cream,

  1 tablespoon of butter.

Boil till thick and flavor with vanilla. Beat till creamy. Pour on slab and cut
in squares.

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