10 lbs. White Sugar.
2-1/2 lbs. Glucose.
Raspberry and Vanilla Flavor.
3 pints water.
Carmine Color.
PROCESS.--Boil the sugar, glucose and water in the usual way to the
degree of soft ball; then remove the pan from the fire; damp the
pouring plate with cold water; pour the boil on it and let it remain
till nearly cold. With a long pallette knife or wooden spatula, commence
to work the syrup until it changes to a white glossy cream; then divide
the batch into two; put one part in the pan and remelt it, just enough
to make it a consistency to mould, add vanilla flavor and run it into
rubber moulds; now put the other portion in the pan and remelt; color it
a light pink; flavor with essence of raspberry and mould in the same
shapes; when the goods are set and cold crystalize them with cold syrup.
N.B.--Have everything very clean when making fondants; every speck will
show; a touch of blue will make the white a better color.