Source: Blanche Beatty (1936)
Ingredients
4c sugar
4 T white Karo syrup
2 c water
1 stick butter
Unsweetened chocolate
Paraffin
Stir sugar, Karo, and water until dissolved.
Wipe sides of kettle thoroughly and cover with lid for alittle while to ensure all granules are melted (3 min).
Cook to soft ball stage.
Pour onto cool, dense surface (marble). Do not scrape pan!
Add 1 stick butter (no vanilla).
Stur until cool, then knead with hands.
Make small round balls.
Store in covered earthenware vessel 24 hours.
Coat in unsweetened melted chocolate with small amount of paraffin added.
Colors and flavors may be added at end (mint, etc).