Page:Wm. M. Bell's "pilot"; an authoritative book on the manufacture of candies and ice creams (1911).djvu/129

Rh in candy made of 4 lbs. sugar, 1 lb. glucose, 1 qt. water, cooked to 300°, with a fork, drop on greased slab.

Just make this for special orders.

DIPPED GRAPES.

Pick large, green grapes from their stem, very carefully so as not to break the skin.

Dip in bon-bon fondant as you would bon-bons.

Make for special orders only.

GLACE MAROONS.

Usually the French Maroons come in cans, which can be secured from most any supply house.

Pour the contents of a can in a kettle and add to it about a quart of water and 5 lbs. sugar. Set on fire, stir very carefully and cook to a thread.

Remove from fire, grain until the syrup is cloudy, and lift out carefully onto sieve to dry.

POPCORN CRISP.

Place in kettle Set on fire and mix.

Cook to 300° and add ½ pt. molasses and a piece of butter the size of a walnut. Stir good until the batch turns a golden color and set on tub.

Add 2 lbs. popcorn and stir until thoroughly covered with the candy.