Chapter XXIII: Boiling Sugar and Making Candies

Boiling sugar, 510.

Granulation, 511.

Degrees of boiling sugar, 512.

Syrups, 513.

Fondant, 513.

To make fondant, 514.

Spun sugar, 515.

Directions for spinning sugar, 515.

Glace oranges and grapes, 516.

_Candies._

General remarks about candy making, 517.

Nougat No. 1 (for bonbons), 518.
" " 2 (for molding), 519.
" " 3 (soft white nougat), 519.
" " 4 (bonbons), 520.

Burnt almonds, 520.

Sugared almonds, 520.

Marrons glace, 521.

Marshmallows, 521.

Chocolate caramels, 522.

Caramels, vanilla, coffee, maple, 522.

_Bonbons of Fondant._

Harlequin balls, 522.

Neapolitan squares, 523.

Nut creams, 523.

Sugar-plums, 523.

Chocolate creams, 524.

Creamed nuts and creamed fruits, 524.

Cocoanut creams, 524.
Cakes, 525.

Peppermint creams, 525.

Chocolate peppermints, 525.

To make starch molds and cast candies, 525.

_Candies made from Sugar Boiled to the Crack or the Caramel._

Peppermint drops, 526.

Carameled nuts, 526.

Almond hardbake, 526.

Peanut candy, 527.

Taffy, 527.

Molasses candy, 527.

Candied orange and lemon peel, 527.