Page:The candy cook book (IA cu31924090146717).pdf/93

Put sugar and cream in saucepan, stir until it boils, add cream of tartar and boil, stirring carefully to prevent burning, to 238° F., or until it. forms a soft ball when tried in cold water. Move thermometer often, that candy may not burn underneath. Pour on a marble slab, agate tray, or large platter which has been slightly moistened with a damp cloth, and leave until cold. With broad spatula or butter paddle work the candy back and forth until it begins to get sugary, add cherries and citron cut in small pieces, and maraschino or other flavor. Continue working until it forms a hard ball, cover with a damp cloth, and leave it for thirty or forty minutes. Work it with the hands until smooth, and press into a shallow box lined with waxed paper. Let stand to harden, then cut in squares. If the candy is to be sent away, it may be covered with waxed paper and the box cover, without cutting it up.

Put sugar and cream in saucepan, stir until it boils, add cream of tartar, and boil, stirring carefully to prevent burning, to 238° F., or until it