CHERRY FONDANTS.
10 lbs. Sugar.
2½ lbs. Glucose.
Cherry Flavor.
3 pints Water.
Carmine and Saffron Color.
Process.—Select some large, preserved cherries, cut them in half. Boil the sugar, glucose and water in the ordinary way to ball degree, pour the batch on a damp pouring plate; when nearly cold work up the whole with spatula till it becomes a white glossy cream, working the flavor in at the same time; then divide into three equal portions, color one portion a bright pink and another a yellow, leaving the third white; knead each portion into stiff paste, adding a little icing sugar to make it tough; pinch off small pieces and form them into balls about the size of the cherry, make them a little flat on one side; on this flat part stick a half cherry, squeezing them into shape; place them in canvas trays and put them in the drying room for a few hours to harden; afterwards crystalize with cold syrup. Other preserved fruits may be used in same way.