1¼ pounds sugar.
1¼ pounds glucose.
2 teaspoonfuls salt.
½ ounce glycerine.
Butter size of a walnut.
1 pint water.
Put sugar, glucose and water in kettle, stir until it boils, wash down
sides of the kettle with a damp cloth, put in thermometer and cook to
260. Set off stove, add butter, glycerine and salt and stir in, then
pour on a greased slab between bars. Let cool, then pull on hook as
directed for other taffies, and flavor with vanilla while pulling. Be
careful not to scrape out the kettle too much in pouring it on the
slab, as it is liable to grain it.