CHOCOLATE MOLASSES KISSES

• 2 cups of coffee A sugar,
• 1/3 a cup of glucose, (pure corn syrup),
• 2/3 a cup of water,
• 1 cup of molasses,
• 2 tablespoonfuls of butter,
• ¼ a teaspoonful of salt,
• 4 ounces of Baker's Premium Chocolate,
• 1 tablespoonful of vanilla extract, or
• 1 teaspoonful of essence of peppermint.

Put all the ingredients, save the salt, chocolate and flavoring, over the fire; let boil rapidly to 260° F., or until brittle when tested in cold water. During the last of the cooking the candy must be stirred constantly. Pour onto an oiled platter or marble; pour the chocolate, melted over hot water, above the candy; as the candy cools on the edges, with a spatula or the fingers, turn the edges towards the center; continue this until the candy is cold enough to pull; pull over a hook until cold; add the flavoring, a little at a time, during the pulling, cut in short lengths and wrap in waxed paper.