Ingredients
- a pound of sugar in lumps
- a pint of water
- four tea-spoonsfiil of the syrup
Directions
Melt a pound of sugar in lumps with the third of a pint of water, let it dissolve gently in a pre- aerving-pan, and boil till a dear syrup. Have ready a tea-spoonful of grated ginger, and mix it gradually with three or four tea-spoonsfiil of the syrup, and then stir it into the whole. Watch
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it carefully, and when it begins to fall in flakes, throw in the freshly-grated rind of a lemon, and work the sugar round quickly as you add it, and keep stirring it round until it is done ; this will be when it falls in a mass from the spoon, then pour it out with a spoon and drop it in Uttle cakes or tablets on cold dishes, and before they are quite cold you can raise them from the dish to dry, but if touched when hot they will break. You can, in place of ginger, use essence of rose, chocolate in powder, coffee, lethon, balsam of tolu, or any other essence you please, following the same rules. Some drop them on buttered paper, and take them off before cold and dried before the fire. Should the candy turn to sugar before taken out, a little water must be added, and reboiled to the proper point.