Process.—Boil the sugar, glucose and water as before directed to a stiff ball and pour the sugar on damp slab; let it stand till nearly cold, then work it up with spatula till glossy cream; divide the boil into as many portions as you want colors; then remelt this cream, color and flavor to fancy; run the batch into moulds of different shapes. When the fondants are set, crystalize in cold syrup. Fondants for mixture are made a trifle harder to prevent being crushed with other sweets with which they are mixed.
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.
CHRISTMAS FANCIES—CLEAR TOY MOULDS.
There are a great number of fancies made from grain sugars sold about Christmas time. Their beauty and attractiveness depends upon the moulds in which they are moulded, and the taste displayed in painting or decorating them. The goods themselves are quite a secondary consideration, being so simple to make.
Process.—Boil 7 lbs. sugar, 1 lb. glucose, 2 pints water in the usual way to the degree of ball 250, by thermometer; remove it from the fire and rub the sugar against the side of the pan until thick and white; stir it all together, then fill the moulds through the runner. Too much sugar must not be boiled at one time, or it will set before it can be all run into the moulds; two or three pounds will be enough for a beginner to practice with. They will be hard enough to be taken out of the moulds in fifteen to thirty minutes, according to size after being run, and they will be ready for decorating.