VARNISH FOR CONFECTIONERY.
Put ½ pound or more of gum benzoine in a bottle, pouring in enough fourth-proof alcohol to cover it; let it stand for at least two weeks, shaking it well once or twice a day. You may then pour off gently what you need for immediate use and let the remainder stand, but not long enough to become too thick, otherwise it will appear in streaks on the work when dry. When used it should be of the consistency of thin syrup; if it should be too thick dilute with a little alcohol. This varnish is entirely harmless, and has a fragrance somewhat resembling that of vanilla. It has another good quality—it will keep for years, and grows better with age. It may be used on all kinds of chocolate work and candies, whether pulled or clear, giving them a thin, glossy film which protects them from atmospheric moisture and thus prevents their soon becoming sticky.
VIOLET CREAM MARSHMALLOWS.
6 pounds of best A sugar,
½ pound of glucose,
2 pints of water.
Cook to 238°; flavor floral extract of violet, violet color, 3 pounds of marshmallows. Have a bright copper kettle, and put into it the 6 pounds of best A sugar and ½ pound of glucose; add to this 2 pints of water; then set the kettle on a bright fire and cook to 238°; then pour the batch on a clean slab, allowing it to remain until almost cold; then with a steel paddle work the batch rapidly till it turns and sets in a firm mass; now spread a damp cloth over the mass, leaving it for thirty-five minutes; then knead the cream and put about 3 pounds in a bon bon dipping-pot; now have about 3 pounds of marshmallows cut in half with a pair of shears; now warm the cream in the dipping-pot and flavor with floral extract of violet and color a deep violet color; then dip the pieces of marshmallows in the cream and drop on waxed paper, and continue till you have dipped all the marshmallows; and when they are cold they are ready for use.
CREAM NOUGAT.
This is a delicious confection, if carefully made after the following recipe: