2½ pounds sugar.
½ pound glucose.
1 pint water.
Put the sugar, glucose and water in the kettle and set on hot fire.
Stir this and wipe down sides of kettle same as bon-bon cream, and
when it starts to boil, cover until it steams well, remove cover, put
in thermometer, and cook to 238, then remove from the fire and pour on
slab which has previously been moistened a little. You will see that so
far, you handle this the same as bon-bon cream, but it is not necessary
to use quite so much care with it, as the glucose in it has a tendency
to keep it from sugaring any, but do not get careless with it simply
because we tell you this. This fondant must not stand until perfectly
cold, but commence creaming it when about half cold, and cream it in
the same way that you do bon-bon cream. It is better to scoop this
fondant off into your crock just before it sets firmly. When you see
it is up to that point, quickly scoop it into the crock, for if you
allow it to remain on the slab until it sets perfectly hard, and sweat
it same as bon-bon cream, it is very sticky to handle. If you should
happen to scoop it into the crock a few seconds too soon, it does not
matter, as it will come out just the same in the end. It will take
longer to cream this fondant than it does bon-bon cream. When you put
it in the crock, cover with a damp cloth the same as the other. This is
a snow white, very soft, smooth, and sticky fondant, and is used for
the centers of chocolate creams, as it makes a much softer center for
them than bon-bon cream does. We will tell you farther on how to handle
it, but always remember, we will speak of this as =center cream= and
the other, bon-bon cream.