Page:The candy cook book (IA cu31924090146717).pdf/95

broad spatula or butter paddle work the candy back and forth until it becomes creamy. It may take some time, but it will surely change at last if it was boiled to the right temperature. Cover with a damp cloth for half an hour, add extracts, working them in well with the hands. Put in the pistachio nuts, blanched and cut in pieces, press into a small shallow box lined with waxed paper, let stand to harden, then cut in squares.

Put sugar and cream in a 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 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 becomes firm. Cover with a damp cloth for half an hour, then add extract and color paste to make a delicate shade of pink, working with the hands until creamy. Add