14 lbs. White Sugar.
1/2 oz. Cream of Tartar.
Raspberry Flavor.
2 quarts Water.
Brilliant Rose.
PROCESS.--Bring the sugar and water to a boil, add the cream of tartar,
put on the lid for ten minutes, then uncover and immerse the
thermometer; continue to boil to 300; tinge a bright red with liquid,
brilliant rose; add raspberry essence; pour out on frame or pouring
plate and mark into bars or squares of convenient size; when cold the
taffy is ready for packing and sale.