Page:The candy cook book (IA cu31924090146717).pdf/182

Drain the liquid, of which there should be three fourths cup, into a clean saucepan, add sugar, and boil to 238° F., or until it will form a soft ball when tried in cold water. Rub apple pulp through sieve, add to syrup, and boil, stirring constantly to prevent burning, until mixture is so thick that it leaves the pan, and follows the spoon during the stirring. Add flavor as desired. Orange, raspberry, or lemon extract, one tablespoon lime juice, or a few drops of oil of peppermint are good. Paste may be colored delicately to correspond with flavor used. Drop paste from tip of spoon in rounds on wax paper, or spread in a buttered pan, let it dry, and cut in fancy shapes. Roll in coarse sugar or crystallize.

This paste may be used as filling for dates, or as a center for chocolates, or for coating pieces of marshmallow paste.

Prepare Apricot Paste as in recipe on page 152. Cut marshmallows in two pieces crosswise, or cut circles one inch in diameter from a sheet of marshmallow. Dip marshmallows one at a time in the fruit paste before it stiffens, and place on wax paper. When all are dipped, roll in granulated sugar.