Mix a pound of the best brown sugar with two quarts of West India
molasses, (which must be perfectly sweet,) and boil it in a
preserving kettle over a moderate fire for three hours, skimming
it well, and stirring it frequently after the scum has ceased to
rise; taking care that it does not burn. Have ready the grated
rind and the juice of three lemons, and stir them into the
molasses after it has boiled about two hours and a half; or you
may substitute a large tea-spoonful of strong essence of lemon.
The flavour of the lemon will all be boiled out if it is put in
too soon. The mixture should boil at least three hours, that it
may be crisp and brittle when cold. If it is taken off the fire
too soon, or before it has boiled sufficiently, it will not
congeal, but will be tough and ropy, and must be boiled over
again. It will cease boiling of itself when it is thoroughly done.
Then take it off the fire; have ready a square tin pan; put the
mixture into it, and set it away to cool.
You may make molasses candy with almonds blanched and slit into
pieces; stir them in by degrees after the mixture has boiled two
hours and a half. Or you may blanch a quart of ground-nuts and put
them in instead of the almonds.