Cook to 330°; pour on slab; color any color desired. When cool pull on hook, then use as wrapper to first batch and pull out like buttercups, only about half the size of lead pencil. Cut with caramel cutter.
APRICOT BON BONS.
Run 5 pounds apricot through a fine sieve, add 5 pounds granulated sugar and 1 pound glucose; cook to a jelly (try in cold water to find out when it has jellied); then add a few drops of bitter almond and run in starch; let stand until next day, then dip in fondant or chocolate; or, you can crystalize them.
DEGREES OF COOKING.
The trade uses different terms for the degrees of cooking. I give the following:
On the Syrup Gauge.
| Light crystal | 33½° |
| Heavy crystal | 34½° |
On the Thermometer.