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.
BUTTER CUP CHEWS.
Place in your kettle
4 pounds granulated sugar,
3 pounds glucose,
1 pound butter,
1 quart of sweet cream.
Cook to 264°. Set off of the fire and add 2 ounces of nucoa butter and 3 sheets of gelatin that has been dissolved in a little warm water. Pour on the slab, when cool pull on a hook. Color and flavor as desired. Pull them out in front of your table furnace and cut on your butter cup cutter.
DIPPED GRAPES.
For parties or receptions. These are fine for immediate use but will not keep over 24 hours.
Take some solid Malaga grapes, cut them close to the stem (be sure not to break the skin of the grape), dip them in fondant, flavor and color to suit.