8 lbs. Yellow Sugar.
1 quart Sweet Cream.
2 lbs. Glucose.
PROCESS.--Boil the sugar, glucose and cream to 242 on thermometer,
stirring all the time; when done lift off the fire and let stand till
nearly cold (placing it where it will cool quickly), then stir until it
sets; then melt over a slow fire (stirring constantly) until it becomes
a nice creamy consistency, pour on a well greased tin, lay about one
inch deep, let stand till cold, when by turning over the tin it will
fall out. After the batch is set to cool in the tin, on no account
disturb it as it will make the cream crack into pieces when turning out.
If this is too expensive a recipe use milk instead of cream and add half
a pound of butter.