Mix together thoroughly and cook to 248'F for caramel or approximately 270'F for hard candy, stirring constantly. After cooling slightly, add and mix in well 9 lb of crude baker's yeast. Temperatures may vary with degree of pulverization of dicalcium phosphate and yeast. By cooking to 255-275'F and pulling, a kiss type candy may be prepared.
地址：山东省烟台市开发区南昌大街48号
