French Chewing

Directions

1. 1
   Mix sugar, cream and Karo in a large, heavy pan.
2. 2
   Cook to soft ball stage.
3. 3
   Dissolve Knox gelatine in 1/2 cup very warm water. Add to mixture.
4. 4
   Add paraffin.
5. 5
   Cook to hard ball stage.
6. 6
   Cool in greased pan.
7. 7
   When cool enough, pull (as in taffy) with greased hands until color changes.
8. 8
   When color changes, lay on waxed paper.
9. 9
   Crack with a knife handle into desired sizes.