French Chewing - cooking recipe

Ingredients

6 c. or 3 pt. sugar
1 pt. white Karo syrup
1/3 cake paraffin, chopped fine
1 envelope plain Knox gelatine
1 pt. cream

Preparation

Mix sugar, cream and Karo in a large, heavy pan.
Cook to soft ball stage.
Dissolve Knox gelatine in 1/2 cup very warm water. Add to mixture.
Add paraffin.
Cook to hard ball stage.
Cool in greased pan.
When cool enough, pull (as in taffy) with greased hands until color changes.
When color changes, lay on waxed paper.
Crack with a knife handle into desired sizes.