10 lbs. White Sugar.
2-1/2 lbs. Glucose.
Flavors Various.
3 pints Water.
Colors Various.
PROCESS.--Boil the sugar, glucose and water as before directed to a
stiff ball and pour the sugar on damp slab; let it stand till nearly
cold, then work it up with spatula till glossy cream; divide the boil
into as many portions as you want colors; then remelt this cream, color
and flavor to fancy; run the batch into moulds of different shapes. When
the fondants are set, crystalize in cold syrup. Fondants for mixture are
made a trifle harder to prevent being crushed with other sweets with
which they are mixed.