CENTERS FOR MILK CHOCOLATES.
Place in your kettle
20 pounds of granulated sugar,
3 pounds glucose,
2 quarts of cream.
Cook to 236°. Pour on your slab same as fondant. Before you begin to work it up add the whites of 6 eggs well beaten, then work same as the fondant. Then it is ready for casting in starch. Dip in milk chocolate coating. This can be made in any flavor by adding the fruits or nuts when you cast.