8 lbs. White Sugar.
2 lbs. Glucose.
Vanilla Flavoring.
3 pints Water.
1 oz. Tartaric Acid.
PROCESS.--Place the pan containing the sugar and water on the fire, stir
in the glucose and bring the lot to the degree of weak crack, 300; pour
on the slab, turn up the edges, fold over the boil, and add the acid and
vanilla; when thoroughly mixed and stiff enough to handle, then pull
over the hook until glossy white: remove it to the slab, and roll into
rods about half an inch thick; when cold snip off into short equal
lengths and dip them into melted chocolate paste, composed of 1/2 lb.
pure block cocoa, 1/2 lb. ground sugar and 3 oz. lard or cocoa butter
(no water). Melt these ingredients in a vessel by standing it on the hot
furnace plate (not too near the fire) stir until all is dissolved and
incorporated, then dip sticks in this mixture singly, taking them out
immediately and laying them on wire frames to dry.