[Illustration: CHOCOLATE MOLASSES KISSES.]
2 cups of coffee A sugar,
1/3 a cup of glucose, (pure corn syrup),
2/3 a cup of water,
1 cup of molasses,
2 tablespoonfuls of butter,
1/4 a teaspoonful of salt,
4 ounces of Baker's Premium Chocolate,
1 tablespoonful of vanilla extract, or
1 teaspoonful of essence of peppermint.
Put all the ingredients, save the salt, chocolate and flavoring, over
the fire; let boil rapidly to 260°F., or until brittle when tested in
cold water. During the last of the cooking the candy must be stirred
constantly. Pour onto an oiled platter or marble; pour the chocolate,
melted over hot water, above the candy; as the candy cools on the edges,
with a spatula or the fingers, turn the edges towards the center;
continue this until the candy is cold enough to pull; pull over a hook
until cold; add the flavoring, a little at a time, during the pulling,
cut in short lengths and wrap in waxed paper.
WALTER BAKER & CO., Ltd.