Page:The candy cook book (IA cu31924090146717).pdf/108

sugar may be added to make it firm enough to handle, or water can be added, and it can be reboiled to 238° F. When it has been worked sufficiently, fondant may be put away in a tightly covered jar, and kept in a cool place for an indefinite time. When used, color, flavor, nuts, and fruit may be added, as desired. With these, an almost endless variety of mints and bonbons can be produced.

Put sugar and water in smooth saucepan, place on range, and stir constantly until boiling point is reached. With a damp cloth or a butter brush dipped in cold water, wash down the sides of the saucepan until every grain of sugar is removed. Add cream of tartar, cover saucepan, and allow candy to steam for three minutes. Remove cover, put in thermometer, and boil rapidly until candy forms a soft ball when tried in cold water, or until thermometer registers 238° F. While syrup is cooking, wipe marble slab or agate tray with a damp cloth. When syrup is ready, pour gently on the slab. Do not allow the last of it. to drip out over what has been poured on the slab, and never scrape out the kettle on the first