There are a great number of fancies made from grain sugars sold about
Christmas time. Their beauty and attractiveness depends upon the moulds
in which they are moulded, and the taste displayed in painting or
decorating them. The goods themselves are quite a secondary
consideration, being so simple to make.
PROCESS.--Boil 7 lbs. sugar, 1 lb. glucose, 2 pints water in the usual
way to the degree of ball 250, by thermometer; remove it from the fire
and rub the sugar against the side of the pan until thick and white;
stir it all together, then fill the moulds through the runner. Too much
sugar must not be boiled at one time, or it will set before it can be
all run into the moulds; two or three pounds will be enough for a
beginner to practice with. They will be hard enough to be taken out of
the moulds in fifteen to thirty minutes, according to size after being
run, and they will be ready for decorating.