2½ pounds sugar.
¼ pound glucose.
½ pint cream.
Put sugar, glucose and one pint water on fire and cook to 260, then add
the cream and cook up again to about 270. Stir gently after adding the
cream until done. Pour on greased slab, and when cool enough, pull well
on hook, and flavor and color to suit while pulling. Cut up in kisses
or small strips. It will be nice and dry and mealy (inside) after
standing a few hours. It is not chewy like other taffy, and it is a
fine hot weather candy.