Molasses Candy

Mix a pound of the best brown sugar with two quarts of West India molasses.

Boil the mixture in a preserving kettle over a moderate fire for three hours, skimming it well and stirring frequently after the scum has ceased to rise, taking care that it does not burn.

Have ready the grated rind and the juice of three lemons.

Stir the grated rind and lemon juice into the molasses after it has boiled about two hours and a half.

Optionally substitute a large teaspoonful of strong essence of lemon instead of the grated rind and juice.

Boil the mixture for at least three hours until it becomes crisp and brittle when cold.

If the mixture is taken off the fire too soon, it will not congeal; it must be boiled over again.

When the mixture has boiled sufficiently, it will cease boiling of itself.

Take the mixture off the fire.

Have ready a square tin pan.

Pour the mixture into the tin pan and set it away to cool.

Blanch a pound of shelled sweet almonds.

Blanch almonds and slit into pieces.

Split each almond into five slips with an almond cutter or sharp penknife.

Spread the slips over a large dish and place them in a gentle oven.

Take the almonds out of the oven.

Optionally blanch a quart of ground-nuts and put them in instead of the almonds.

Stir the blanched almonds into the mixture by degrees after it has boiled two hours and a half.

Powder a pound of the finest loaf-sugar and put it into a preserving pan without a drop of water.

Set the pan on a chafing-dish over a slow fire, or on a hot stove, and stir with a wooden spoon until the sugar has entirely dissolved.

Mix the juice of two or three lemons with the almonds.

Put the lemon juice into the sugar a few at a time, and let them simmer until it becomes a thick stiff paste, stirring hard all the while.

Have ready a mould or a square tin pan greased all over the inside with sweet oil.

Put the mixture into the pan, smooth it evenly, and set it in a cold place to harden.