Candies And Bonbons And How to Make Them

Cover Candies And Bonbons And How to Make Them
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RED CURRANT JELLY CARAMELS I lb. (2 cups) sugar i glass red currant jelly z}4 gills {}i cup) glucose yi oz. (i heaping table- yi pint {}4 cup) rich cream spoonful) powdered I tablespoonful vanilla ex- gelatine tract 4 tablespoonfuls cold water I teaspoonful rose extract 152 Candies and Bonbons Put the sugar, glucose, and cream into a saucepan and stir over the fire until it forms a hard ball when tested in cold water, or reaches 252°. Add the ex- tracts, and pour into two buttered tins of the s
...ame size.
Mix the gelatine with the water, add the red currant jelly, and stir over the fire till melted.
Pour into a buttered pan similar to the others.
Allow to become cold. Brush the candy over with a little stock syrup, and place together in layers with the jelly between.
Put away in a cool place for twelve hours. Cut in squares with a sharp knife and wrap in waxed paper.
Any preferred jelly may be used.
SULTANA CARAMELS 4 tablespoonfuls sultana 4 tablespoonfuls molasses raisins i giU {yi cup) milk yi lb.


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