13 lbs. Best White Sugar.
4 pints Water.
PROCESS.--Boil this quantity of sugar and water for a few minutes, about
220 degrees by the thermometer; stand it aside undisturbed till quite
cold. Pack the fondants in crystalizing tins, putting wire trays between
each layer of say two inches deep; let the wire trays take a bearing on
the ends of the tin; when the tin is full, cover the goods with cold
syrup, putting a damp cloth over the top; stand the tins in a cool place
in the drying room about ten hours; then remove them to a cold place;
about an hour afterwards take out the plugs and drain off the
superfluous syrup; when the fondants are dry, turn the tins on end,
giving them a slight knock and empty them on clean trays; they will be
ready for packing in an hour or so.
N.B.--If a thin skin forms over the top of the syrup, skim it off before
draining the goods; it may tend to granulate them, but the damp cloth
ought to prevent this skin forming.