Page:The candy cook book (IA cu31924090146717).pdf/169

roses, — cover, and boil three minutes. With a clean butter brush dipped in water wash all grains of sugar from sides of saucepan to avoid every tendency of the syrup to become granular. Add cream of tartar, put in thermometer if one is to be used, and boil without stirring to 300° F., or until syrup will instantly crack and become like glass when a little is dropped from tip of spoon into cold water. Another way to tell when syrup is done is to boil it until it begins to change color on one side of saucepan. Pour syrup on to a slightly oiled pan or white agate tray, and place tray on top of saucepan of boiling water, on the stove or in front of a gas oven. As soon as candy can be handled it should be pulled until glossy, keeping it always near the heat of a stove. Return candy to tray, allow it to become softened, detach a small portion, and shape into a closely curled rose petal. Place on a marble slab or tin sheet, away from the heat. Shape a second petal, and fold it around the first petal to form center of rose. Shape eight rose petals, adding them to the rose center one at a time as they are made, holding them in place at the base with a drop of melted candy. If a petal breaks it may be returned to the tray, softened, and molded again, though the gloss of worked-over candy is not so