Cook to 238°; pour on a dampened slab, let remain until cold; cream it as No. 1 fondant.
There are many different ways of making cream for fondants. Almost every candy maker has a way of his own; but after trying twenty different ways of making it I find the ones given in this book give better satisfaction than any of the balance I have made or seen made.
NEVER SWEET OR KNEADED CARAMELS.
This is without question one of the best caramels on the market for the money. I believe this alone is worth the price of the book. First, place
6 pounds sugar,
3 pounds glucose,
Water enough to dissolve same, in your kettle, cook it to 238°; pour it off on the damp slab, and start to cream it at once, which will make it a good tough cream; now set it to one side; now place in kettle
8 pounds sugar,
16 pounds glucose,
½ pound nucoa butter,
2 oz. cocoa butter,
½ gallon cream.
Stir and cook to 270°; then add half gallon more cream and cook just to a crack only; set the kettle off and add the 9 pounds of tough cream you made on the start, and stir it in until all is well dissolved, then try it, and if it is a good, firm, hard ball, pour it on the slab; if not, set it on the fire just a minute until it is. Pour it on the slab, let remain five minutes, then fold it all up and cut in three pieces of equal size; in one piece mix in almonds, in the other chocolate, and let the other piece remain as it is; then lay it between the iron bars; with a heavy rolling-pin roll it out the height of all caramels; let it remain until cold, then mark and cut.