Page:The candy cook book (IA cu31924090146717).pdf/171

 work must be done rapidly. If candy gets brittle too soon, melt it by setting saucepan over the fire on an asbestos mat, and use again. Shape handles of strips of pulled candy, and fasten to basket with a drop of melted candy. Fill candy cups with sherbet or bonbons, and decorate with a spray of candy flowers.

Put ingredients in a smooth saucepan. Bring to the boiling point and let boil without stirring until syrup reaches a temperature of 290° F., or until candy cracks when tried in cold water. Wash off sugar which adheres to sides of saucepan with a butter brush dipped in cold water. Set saucepan in larger saucepan containing cold water to instantly stop cooking; then set in a saucepan of boiling water, that syrup may not cool too rapidly.

Brush over a timbale iron with olive oil and wipe with soft paper. Dip into syrup, taking care that syrup covers iron to only two thirds its depth. Remove from syrup, invert iron, and swing in front of an open window. As soon as cup is formed, take from iron. Cool iron and repeat.