TO CRYSTALIZE FONDANTS
13 lbs. Best White Sugar.
4 pints Water.
Process.—Boil this quantity of sugar and water for a few minutes, about 220 degrees by the thermometer; stand it aside undisturbed till quite cold. Pack the fondants in crystalizing tins, putting wire trays between each layer of say two inches deep; let the wire trays take a bearing on the ends of the tin; when the tin is full, cover the goods with cold syrup, putting a damp cloth over the top; stand the tins in a cool place in the drying room about ten hours; then remove them to a cold place; about an hour afterwards take out the plugs and drain off the superfluous syrup; when the fondants are dry, turn the tins on end, giving them a slight knock and empty them on clean trays; they will be ready for packing in an hour or so.
N.B.—If a thin skin forms over the top of the syrup, skim it off before draining the goods; it may tend to granulate them, but the damp cloth ought to prevent this skin forming.