CANDY CHAIN.
For Holiday Trade.
Place in kettle
7 pounds sugar,
3 pounds glucose,
Water to dissolve same.
Cook to 285° and pour on the slab, then pull on the hook and twist out the air; now flatten it out in front of your table furnace in a piece about eight by twelve, and mark a ridge in the center and pour in a little cotton seed oil, then lay in a small handful of starch; now get a ball of string and open it and lay a piece in the center where the oil is and close the batch around it, pull it out nice and round as for stick and then lay the ball of string that is on the left end of the batch in a box and pull it as stick and feed it through a kiss machine. Have the helper keep the batch straight as it comes from the machine, also watch the ball of string so it will not get tangled up while you are pulling out.
After you have made one or two of these batches you can make some very pretty goods, by making same with stripes and clear centers or clear outside and pulled centers. This class of goods can be made only by practice, so don’t get discouraged if your batch is not perfect after the first attempt.
TO PREPARE CREAM FONDANT FOR DIPPING BON BONS.
When the centers are ready to dip, get your bon bon kettles ready and put water in one and place it on the fire, when it starts to boil then put what fondant you want in the other, and put it over the other and heat by the steam or hot water; stir continually and don’t get this too hot, but just so you can handle it nicely; set it off, flavor and color to suit. Dip whatever you have ready, one at a time, lay or drop them on wax paper, let remain for at least a half hour, then they are ready for the store.