Page:The candy cook book (IA cu31924090146717).pdf/189

This page has been proofread, but needs to be validated.
Fruit and Gelatine Candies
161

Break gelatine in pieces, add cold water, cover, and let soak two hours. Put sugar and boiling water in saucepan, stir until it boils, add gelatine, stir until gelatine is dissolved and occasionally while candy simmers, for twenty minutes. Add fruit juices, orange rind, and coloring if desired. Rinse a small bread pan with cold water, and pour in mixture one inch deep. Let stand until cold, remove to board, cut in cubes, and roll in confectioners' sugar.

Marshmallows
  • 2 cups sugar
  • ½ cup corn syrup
  • ½ cup hot water
  • 4 tablespoons gelatine
  • 4 tablespoons cold water.
  • Whites 2 small eggs
  • 1 teaspoon vanilla
  • 1 tablespoon cornstarch

Put sugar, corn syrup, and hot water in saucepan, and stir until sugar is dissolved, bring to boiling point and boil without stirring to 240° F., or until it forms a soft ball when tried in cold water. Remove from fire, add gelatine which has soaked in the cold water, and beat mixture until it is white. Add whites of eggs beaten until stiff, and beat candy vigorously until it gets thick and stringy. Add vanilla and cornstarch, pour into a pan nine inches square that has been dusted over with sifted confectioners' sugar, and sift confec-

This article is issued from Wikisource. The text is available under Creative Commons Attribution-Share Alike 4.0 unless otherwise noted. Additional terms may apply for the media files.