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Candies and Candy Making: Pulled

To Pull Candy. -The best way to pull candy is to grease the hands thoroughly with butter to prevent sticking, or they may be covered with flour. The work should commence as soon as the candy is cool enough to bear the hands. Work with the tips of the fingers until it grows cool. "Pull Smartly."

Continue to pull until it is of a light golden color, or white, according to the recipe. Pull smartly, either by the help of another person or over a hook. Finally, draw out in sticks on waxed paper, or other smooth surface, which may be dusted with flour and cut with shears into sticks.

Pulled Taffy for a Taffy Pull.- Either sugar or molasses taffy may be pulled. For sugar taffy, boil together to the soft ball 3 cupfuls of granulated sugar, cupful of vinegar, 1/2 cupful of water; now add 1 tablespoonful of butter stirred in quickly, and boil until it hardens and becomes brittle in cold water. Add any flavoring extract desired just before removing from the fire. Pour on a buttered platter to cool, turn in the edges as fast as it cools, and when cold enough to handle pull until white and brittle. Or for molasses taffy boil to the soft ball 1 quart of New Orleans molasses, 1 tablespoonful of granulated sugar. Now stir in 2 tablespoonfuls of vinegar, pound of butter, and boil until it becomes hard and brittle in cold water. Just before removing from the fire stir in 1 teaspoonfu a CANDIES AND CANDY MAKING of soda dissolved in hot water and pull.