GOLDEN ROD
THE PRIDE OF AMERICAN PHARMACIES OF 1916- CANDIES- GOLDEN ROD,
Jacket
10 pounds of white granulated sugar
1 pint of brown molasses
11/2 teaspoonful of cream-of-tartar
11/2 pound of fresh sweet unsalted butter
Centre
4 pounds of white granlated sugar
1 pound of glucose - fructose can be used equally with the same effect
11/2 pints of cold fresh water
2 drachms of liquid vanilla extract
The centre of this batch of traditional American candy of the American pharmacies of 1916 should be cooked first.
For the center of the candy you put the white granulated sugar, glucose or fructose and water into the cast iron kettle and cook this up to 250 degrees.When your sugar is starting to caramelise,set off the candy into a cool place until it gets cool enough to hold your finger in it. Then add the vanilla to this candy and beat the mas up with a spaddle until it creams up. Here you got the centre of your candy.
Then cook the Jacket of your candy
Put the sugar, water and the cream-of- tartar into the cast iron kettle and cook up to 270 degrees. Add the molasses into the caramel, raise the fire and cook your candy up to 330 degrees, and then add the butter and stir the mass with the wooden spatula until it dissolves fully in your caramel toffee. Pour off your toffee onto a greased slab of the marble, let it cool off and pull well on a hook. Now place this on a table by a batch warmer and press out all the air, and then spread out in thin jacket .Throw out the centre on table and knead it until all the lumps in the mass are out. While doing this you should be using a little of white flour or cornstarch to prevent it sticking to the hands. Now place this mass into the candy mass of the jacket and close up the sides of a candy and fasten up the ends of the candy well. Pull out the candy in flat thin strips which should be about one inch wide and about four feet long. Twist them while they are still warm and lay straight until they cool down and get cold. When batch is cold cut with sheers in five inch sticks.