1¼ cups of Gem Granulated sugar,
2 tablespoonfuls of butter,
½ cup of Gem glucose,
3 tablespoonfuls of Gem flour,
1 pint of cream,
1 teaspoonful of vanilla,
1 yolk of egg.
Instructions
1. Put the sugar, glucose and one cup of the
cream over the range to cook.
2. Beat the yolk of egg; add the rest of the cream and very
gradually (do not allow the mixture to stop boiling) stir this
into the boiling candy; then let cook to the soft ball degree,
110 deg C., stirring occasionally.
3. Beat the butter to a cream; gradually beat in the flour, then
gradually stir this into the candy and let cook to 260 Deg C.,
according to the season or the hardness desired in the candy.
4. Add the vanilla and pour into two buttered bread-pans.
5. When cold cut in cubes.
