Page:The candy cook book (IA cu31924090146717).pdf/185

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Fruit and Gelatine Candies
157

it to cool. Then work with a broad spatula until it begins to get thick and smooth. Pat and spread tto a layer one inch thick, allow it to harden, then cut into squares, and roll in orange sugar.

Gumdrops I
  • 6½ level tablespoons granulated gelatine
  • 1 tablespoon water
  • 1⅓ cups sugar
  • ½ cup corn syrup
  • 1¼ cups cold water
  • 3 tablespoons lemon juice

Soak gelatine in one and one fourth cups water until liquid is absorbed. Put sugar, corn syrup, and one tablespoon water in saucepan, stir until mixed, bring to boiling point, and boil without stirring to 240° F., or until mixture forms a soft ball when tried in cold water. Add gelatine, stir over fire one minute, add lemon juice, strain, and let stand five minutes in a cool place. Mold in cornstarch as directed on page 93. Impressions the size and shape of a gumdrop can be made with the round end of the handle of a vegetable knife. When firm, place in sifter, and shake and brush off superfluous starch or flour. Crystallize as directed in following recipe, or hold 2 moment in the steam from a teakettle, and roll in coarse granulated sugar.

One teaspoon raspberry extract and pink color

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