Crystallizing Syrup

Crystallizing Syrup...


Any variety of bon bons made with fondant may be crystallized to make another attractive variety by the following process: Boil one and 1/2 pounds sugar and 1/2 pint water until it forms a thread that will snap easily. Remove from the fire, and when nearly cold sprinkle a tablespoonful of water on the top to dissolve the film. Have the candies in a shallow pan, pour the syrup carefully over, touching each part, cover with a dainty cloth, resting on the syrup to prevent the formation of a crust. After standing six hours, with a hat pin remove the candies, place on paraffin paper, spread a damp cloth over, and leave until dry.

FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.