Ingredients
- 2 cups of sugar
- 2 cup of water
Directions
2 cups of sugar. % teaspoonful of cream of
i/2 cup of water. tartar.
Do not stir after it begins to boil ; let it cook until it reaches the soft ball stage; the thermometer regis- ters at that stage 236° — 238°, or try a little in cold water, and if it forms a soft ball in the fingers, it is done, and must be removed at once. Let it cool until it forms a crust; if stirred while too warm it will grain. Stir until it becomes thick and creamy. If it
356 ROCKY MOUNTAIN COOK BOOK.
becomes grainy, cook again with a little cool water. Various candies can now be made by using the differ- ent flavorings, nuts and fruits. Fondant is used for creaming nuts, figs and dates.