Page:The candy cook book (IA cu31924090146717).pdf/180

Therefore, for some purposes, commercial marshmallows will be more satisfactory than those made at home, though a delicate marshmallow can be made, and a variety of colors, shapes, and flavors can be secured with gelatine and egg whites.

Gumdrops may be made with gum arabic or with gelatine, and in a variety of flavors, colors, and shapes.

Drain syrup from a can of apricots, and rub fruit through a sieve. Measure syrup, and add three fourths as much sugar, put in saucepan, and boil to 254° F., or until syrup cracks when tried in cold water, being careful that it does not burn. Add apricot pulp, and boil, stirring gently to prevent burning, until mixture is so thick that it follows the spoon in stirring, and detaches itself from the saucepan. Pour into a buttered pan, spread in a layer one eighth of an inch thick, and when stiff remove from pan, cut in fancy shapes with small tin cutters, and sprinkle with coarse sugar, or crystallize according to directions on page 158.

Instead of pouring into buttered pan, paste may be dropped on waxed paper in rounds one