The Real McCoy

The first dessert or rather candy......

The Real McCoy
Barbara Kennemore

6 pound sugar
1 pound margarine or butter
1 quart milk
1 quart white corn syrup
paraffin, about 1 1/2 inch square
1 envelope unflavored gelatin
2 Tablespoon water
nutmeats or coconut as desired
Flavoring as desired

Read entire directions before starting to make candy.

Butter and set aside pans. A 9-inch pan is just right for each 1/4 of this recipe.

Combine sugar, margarine or butter , milk, syrup, paraffin and gelatin in large pan, at least 10 quart size. Cook over medium heat, stirring constantly until mixture reaches 236 degrees. Remove from heat and divide into as many portions as flavors desired. This mixture may be flavored any desired way. For example : divide into 4 parts. Make 1 part chocolate by adding 2 Tablespoon cocoa and 1 teaspoon vanilla; make another part peanut butter by adding 2 Tablespoon peanut butter and 1 teaspoon vanilla; another part pink by adding several drops of red food coloring and 1 teaspoon vanilla ; another part vanilla by adding 1 teaspoon vanilla.

Stir in flavorings and beat each until very stiff. Chopped nutmeats or coconut may be added. Continue beating until so stiff it won`t fall from spoon. Quickly spread into buttered pans. Cut into squares. Makes about 15 pounds candy. This candy will keep for a long time if stored in airtight container.