2 pounds sugar.
1 pound glucose.
⅜ pound butter.
½ pint dark molasses.
¼ teaspoonful ground ginger.
⅔ pint water.
Put sugar, glucose and water on the fire, stir until it boils, wipe
down sides of the kettle, cover and steam same as other recipe, remove
cover, put in thermometer and cook to about 245. You notice, probably,
we say “about” in giving degrees in some recipes, which means that if
they are one or two degrees either way, it does not hurt them. When
the batch is up to 245, put in the molasses, butter, and ginger, and
leave the thermometer in it and stir constantly, but not too hard, and
cook to about 260, then remove the thermometer, and pour on greased
slab and mark and cut up to suit. This candy does not get brittle like
the other, but is nice and chewy; and if you put it in boxes, it must
be wrapped in wax paper, or the pieces will stick together. We may as
well mention the fact here, that in most of these candies, you will
find that in hot weather, or rather on warm days, it is necessary to
cook them several degrees higher than it is on a very cool day. This
only applies to candies of this nature, which are called hard boiled
candies. In candies which are creamed up, such as fondant, you do not
make this distinction, as those must always be cooked the same.