7 lbs. White Sugar.
2 lbs. Glucose.
3 pints Water.
Vanilla Flavoring.
PROCESS.--Dissolve the sugar with water in a clean pan; add the glucose
and boil in the usual way to the degree of feather, 243; pour the
contents on a damp slab; let it remain a few minutes to cool; then with
a pallette knife work it up to white cream, adding a tint of blue to
bleach it; when the whole has become a smooth cream, return it to the
pan and melt it just sufficient that it may pour out smooth and level;
stir in the flavor and run on pouring plate 1/2 inch thick; when set
cut into bars.