CREAM FONDANT.
For Running in Starch for Centers for Bon Bons and Chocolates.
30 pounds sugar,
10 pounds glucose,
Water enough to dissolve the same.
Cook to 238°; pour on a dampened slab, let remain until cold; cream it as No. 1 fondant.
There are many different ways of making cream for fondants. Almost every candy maker has a way of his own; but after trying twenty different ways of making it I find the ones given in this book give better satisfaction than any of the balance I have made or seen made.