Traditional American candies, served in American pharmacies of all the territories of The USA since 1908.This is the original classic American recipe.
To make this traditional American candy you will need
4 pounds of white granulated sugar (Confectionary A)
1 pound of sugar
11/2 pounds of glucose powder- fructose will be ok as well
1/4 pound of bitter chocolate-Baker's will be fine
1/4 pound of fresh unsalted butter
11/2 pints of cold fresh water
You begin with making this candy at putting the sugar, the glucose powder and water onto the fire and cooking it up to 300 degrees Fahrenheit.Then you should take the caramel off the fire and stir into it the melted in the water bath chocolate and the melted butter. When the butter and chocolate is dissolved in the caramel, you need to put the candy mass back onto the fire and bring it to a boil again. Put this candy mass into a cream funnel, and drop it out onto a well greased marble slab into wafers of about the size of a silver quarter. When your candies get completely cold, you can put them up into the glass jars or boxes lined with wax paper. Keep them dry and out from dampness.