Page:The candy cook book (IA cu31924090146717).pdf/115

236° F., or until it forms a soft ball when tried in cold water. Pour on a marble slab, large platter, or white agate tray that has been slightly moistened by being wiped with a damp cloth, and let stand undisturbed until candy is nearly cool. Beat egg until stiff, pour on top of candy, add vanilla, and work with broad spatula until very white and creamy. Just before it begins to set, turn it over and over very slowly, working from the edge. When firm, shape at once into small balls, working chopped nuts into it if desired. Drop into confectioners' sugar, rolling around until ball is thoroughly covered, lay on waxed paper, and dip at once in melted chocolate.

This center cream may be melted over hot water and molded in starch as on page 93 if desired, but centers will not be quite as soft and creamy.

Put both kinds of sugar and the water in saucepan, stir until dissolved, add glycerine, and stir again. Wash down sides of saucepan with a piece of cheesecloth or a butter brush dipped in cold water, removing every crystal. Add acetic