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104
The Candy Cook Book

pieces on slab, with rolling pin, one fourth inch thick and the same shape.

Boil sugar and water until syrup spins a thread. Brush pink layer of paste with syrup, cover with plain layer of paste, brush with syrup, and cover with orange layer. Press under a light weight, cut in cubes, dip in melted fondant, and serve in paper cases.

Glacé Nut Creams
  • Glacé nuts
  • Fondant
  • Vanilla
  • Almond extract
  • Green color paste

Prepare glacé pecans or walnuts (see page 138). Flavor a small portion of fondant with one quarter teaspoon vanilla and a few drops almond extract, and color green. Make into small balls, and press between two glacéd nuts. Keep in a cold place, and use if possible the day they are made.

Nut Caramel Rolls

Cut a sheet of Vanilla Caramel that is three eighths of an inch thick into strips three eighths of an inch wide and one inch long. Dip in melted fondant, and roll at once in finely chopped walnut meats. Candy, when covered with fondant, should be one and one half inches long.

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