Page:Wm. M. Bell's "pilot"; an authoritative book on the manufacture of candies and ice creams (1911).djvu/57

Rh MAPLE FUDGE.

Place in kettle

Stir continuously and cook to 238 degrees or a very soft ball.

Set on tub and beat until batch starts to thicken and pour on wax paper between iron bars set 10×30 inches.

When cold mark in one-inch squares, break apart and stack in pan for counter.

MAPLE OR CARAMEL ITALIAN CREAMS.

Place in kettle

Set on fire and cook to a soft ball or about 240 degrees (stirring constantly).

Set on tub and add to it 1 teaspoonful salt, 3 lbs. marshmallows or marshmallow dough, 1 lb. flour and 20 lbs. stock fondant.

Stir in nice and smooth and pour in paper-lined starch boards to set.

When set mark in one-inch squares and if you so desire you may give the top a coat of glazine to make it shine.

Turn out of tray, peel off paper and break apart as marked.

This batch is large enough for about six