2 pounds sugar.
½ pound glucose.
1 pint dark molasses.
1 tablespoonful butter.
⅔ pint water.
Cook sugar, glucose and water to about 245, steaming down the same as
others previously mentioned, and when it is up to this degree, put in
the molasses and butter, =stirring constantly from this time on, and
cook to 260=. Pour on greased slab and pull same as others. If you wish
nuts of any description in either this or any of the other taffies,
they may be added by sprinkling them over the slab just before you
pour the candy out to cool.