1½ pounds sugar.
1½ pounds glucose.
½ pint water.
Set on the fire, stir until it boils, wash down sides of the kettle,
put in the thermometer and cook to 258. Take out the thermometer
quickly and get off the fire, as directed in the first batch, and
immediately pour slowly into the first batch with the eggs, stirring
the egg batch continually, and it does not hurt to scrape out the
kettle a little in this last batch. Now beat the batch until it begins
to get a little stiff, then add a good tablespoon of vanilla flavor;
keep beating until it gets pretty thick and then add about one and
one-half pounds of English walnuts, candied cherries and pineapple
cut fine, or just walnuts alone. Mix through well and scrape out of
the kettle into a small bucket or a deep bread pan, which has been
previously lined with rice paper. This paper need not be taken off but
can be eaten right with the candy. After it has stood for a few hours
it may be cut up as desired. If your batch is a little too dry, but not
too hard, add a trifle more glucose than the recipe calls for, the next
time. Keep this in a crock, with a damp cloth on top of the crock, and
it will stay fresh a long time. This is an elegant piece, when coated
in chocolate.