• 2 cups of coffee A sugar [NOTE: the recipe has this exact wording]
• 1/3 a cup of glucose, (pure corn syrup)
• 2/3 a cup of water
• 1 cup of molasses
• 2 tablespoonfuls of butter
• 1/4 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.