ICES FOR CRYSTALIZING.
Take 12 pounds No. 1 fondant and cut it in three parts of 4 pounds each; now flavor one vanilla, one strawberry and color pink; the other knead in a little dark chocolate, then work each piece into a stiff cream by adding XXXX sugar; now roll out each piece to about eighteen inches in length and set them together, then roll them round; cut up in four pieces so as to handle easily, and roll them until you get a long strip which is about as thick, or a little thicker, than stick candy; now cut them in small pieces and set them side by side on the bottom of a taffy pan; let them remain until a crust forms, so as to handle them, then crystalize them in a syrup cooked to 33½°.
You can also make the above each color separate and cut them in flat or square pieces, or you can work chopped nuts in them, or you can make a batch with bottom cream; then have a layer of apricot jelly, then a layer of cream on top.
These goods are nice for adding to mixed candy, and if you have good taste you can make a dozen different patterns; some round, some square, some diamond shape, etc.