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140
The Candy Cook Book
Glacé Marzipan

Cut or shape pieces of almond paste, prepared as for Almond Fruits, and dip pieces one at a time in syrup prepared as for Glacé Nuts.

Jellies Glacé

Cut in cubes Mint Jelly (see page 156), Apple Paste (see page 153) colored red and flavored with oil of clove, or Orange Pastilles (see page 156). Dip in syrup prepared as for Glacé Nuts.

Taffy Apples
  • 6 small red apples
  • 12 dates
  • ¼ cup nut meats
  • 6 wooden skewers
  • 1 cup brown sugar
  • ½ cup water

Wipe and remove cores from apples, stone dates, chop both dates and nuts, mix, and use to fill cavities in apples. Cook sugar and water until brittle when tried in cold water. Put a skewer in each apple, dip apple in syrup; when covered, remove and cool.

Candy Flowers
  • 2 cups sugar
  • 1 cup water
  • Color paste
  • ¼ teaspoon cream of tartar

Put sugar and water in saucepan, add color paste as desired, — a small bit of red on the end of a toothpick will be sufficient to make pink

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