Categories: Candies 
      Yield: 1 servings 
  
  
  2 lb sugar 
  3 c cream 
   
  Put into an enamelled saucepan two pounds of granulated sugar and 
  three teacupfuls of thin cream or milk.  Bring it gradually to the 
  boiling-point, stirring all the time.  Let it boil a few minutes. 
  Test as for toffee, but do not boil it so high.  When it has reached 
  the consistency of soft putty when dropped in wold water (about 245 
  F.), remove the pan from the fire. Add flavorings as below.  Now put 
  the pan into a basin of cold water and stir rapidly with a spoon.  It 
  soon begins to solidify round the edge, and this must be scraped off 
  repeatedly. Keep stirring until the mass is sufficiently grained, and 
  then pour it immediately on to a buttered slab. If too highly 
  grained, it will not pour out flat; if too thin, it will be sticky. 
  Only practice makes perfection. When sufficiently firm, mark into 
  bars with a knife, or cut into rounds with the lid of a circular tin. 
  Flavorings: Cinnamon.  Add a few drops of oil of cinnamon Coco-nut. 
  Add four ounces of coco-nut and boil for two minutes, then add a 
  pinch of cream of tartar and remove from the fire. It should be 
  vigorously stirred till quite creamy. Fig. Add a pinch of cream of 
  tartar just before removing from the fire. Then stir in four ounces 
  of finely chopped figs, previously washed and dried. Ginger. Add Two 
  teaspoonfuls of ground ginger, dissolved in a little cold water, and 
  (if liked) some chopped preserved ginger. Lemon.  Add a small 
  teaspoonful of essense of lemon Orange. Add the grated rind and juice 
  of an orange Peppermint. Add a few drops of oil of peppermint 
  Vanilla.  Add a small tsp. of essence of vanilla. Walnut. Add half a 
  tsp. of essence of vanilla, and four ounces of shelled and chopped 
  walnuts.