NUTLET PUFFS
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
10 pounds of white sugar ( brands- diamond,or A granulated)
4 pounds of peanut butter
1/2 ounce of kosher salt
11/ 2 quarts of fresh cold water
11 /2 teaspoonful of cream-of-tartar
You begin making your candies by putting your sugar, water and cream-of-tartar into the cast iron kettle and cook up to 330 degrees. When your sugar melts, pour the mass of the caramel out onto a greased slab and when batch is cool enough to handle with hands. put on the hook and pull it, until it gets color white .
Take off the hook and put the mass on table near a batch warmer, and press out all the "air blisters" from your candy mass. Spread this candy mass out thinly for a jacket for the puffs.
In the meantimem prepare the peanut butter. Put the peanuts and salt into a clean and dry kettle and heat the peanut butter to a temperature of about 175 degrees Fahrenheit. Now take this peanut butter mass out of the kettle and roll it up into the caramel jackets closing the ends well.
Then stretch the batch out for about four feet long, then double it in length(8 feet) and stretch out again and fold over. Pull it out again for the third time and fold this batch over, making a square batch.
Then pull your candy jacket out in sticks about half an inch thick and cut in a buttercup cutter. The batch should be kept square shape while being pulled out. As the batch is cut properly, it should be put onto a slab and cooled down as quickly as possible. The best to cool it down is to use the electric fan if convenientm as the polish of the candy is looking better if cooled quickly.