10 lbs White Sugar.
2-1/2 lbs. Glucose.
Vanilla Flavoring.
3 pints Water.
1/2 lb. Pure Chocolate.
PROCESS.--Prepare the fondant creams as in last recipe; when the boil
has been creamed, divide into two, one part being twice the size of the
other, put the small portion in the pan to remelt, adding the chocolate
paste; stir until paste is dissolved and incorporated, but do not let
the cream boil; remove the pan from the fire; run chocolate cream in
rubber moulds filling the impressions only one-third part full; then
melt the white cream, flavor with vanilla and fill up the moulds; when
set crystalize in cold syrup; each fondant will be in two colors, white
tipped with chocolate.
[Illustration: Fig. 15. Batch Warmer or Gas Candy Heater. Price $5.00.]