VELVET MOLASSES BARS
Classic American candy sold before WW2 in American pharmacies. This is the original recipe.
To make this recipe at home you will need :
4 pounds of white granulated sugar (grade- Confectioners A )
3 pounds of glucose powder
3 quarts of molasses (brand -New Orleans)
1 pound of the best sweet fresh unsalted butter
1 pint of the fresh cold water
1 pint of the heavy sweet and rich cream
1/4 ounce of cuisine grade lemon oil
You begin making this traditional candy by putting the sugar, the glucose, the fresh cold water and the molasses into the cast iron kettle and cooking it to 240 degrees Farenheit. When your mass starts to get caramelized, add the butter and then cook it to 260 degrees, stirring continually over a slow fire with a wooden spatula. When the batch of this candy mass is through cooking, take it off the stove and stir the mass vigorously until all the air bubbles are out of this match and as this makes the batch smooth and even texture. Now, your candy mass is getting to cool down, pour it onto a well greased slab, and when it is cool enough, pull on the hook pouring the cream on slowly while pulling, and add as a flavoring a quarter of an ounce of lemon oil. Take off hook, and pull out into strips three inches wide and cut into six inches long. Wrap your candy into thin wax paper. And store your candies in the favorite tin jars. The table should be dusted lightly with the flour to keep batch from sticking to the counter.