Chewing Taffy
A historical recipe from Rigby's reliable candy teacher and soda and ice cream formulas, by Rigby, W. O. (Will O.).
A historical recipe
Rigby's reliable candy teacher and soda and ice cream formulas, by Rigby, W. O. (Will O.). Project Gutenberg eBook #74966.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Rigby's reliable candy teacher and soda and ice cream formulas, by Rigby, W. O. (Will O.). Digitised by Project Gutenberg, eBook #74966 (https://www.gutenberg.org/ebooks/74966). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- 4 pounds granulated sugar
- 2 pounds glucose
- ¼ pound butter
- ¼ pound nucoa butter
- 1 oz. gelatin
- ½ pound bitter chocolate
Method
- 4 pounds granulated sugar, 2 pounds glucose, ¼ pound butter, ¼ pound nucoa butter, 1 oz.
- gelatin, dissolved in hot water first, Enough sweet cream to dissolve sugar.
- Cook to about 260°;
- then pour on slab;
- when cool pull on hook and flavor with vanilla.
- Can be made in chocolate flavor by adding ½ pound bitter chocolate.