Page:The candy cook book (IA cu31924090146717).pdf/49

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Put corn syrup, boiling water, and one fourth cup sifted confectioners' sugar in a saucepan or bowl, and stir until ingredients are thoroughly mixed. Then add another quarter cup of sugar, and beat vigorously until thick and smooth. Continue adding sugar, one fourth cup at a time, and beating between each addition of sugar, until about two cups of sugar have been used. Flavor with maraschino cordial or vanilla. This frosting should be kept at an even, lukewarm temperature while it is being made, and the saucepan or bowl should be frequently placed in a larger bowl of hot water. The beating of this frosting should continue for about twenty minutes.

Dip walnuts, filberts, Brazil nuts, or hickory nuts, one at a time, into the frosting, and remove with a fork or candy dipper to an oiled marble slab or to waxed paper.