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CHAPTER II
UNCOOKED CANDIES
For inexperienced candy makers, and the children who want to make their own sweets, there are several varieties of uncooked candy that can hardly fail to come out successfully.
Confectioners' sugar, which is finer than powdered sugar, must be used where called for, or the candies will not harden properly. This sugar should be kept in a closely covered jar or pail and be sifted before using, to free it from lumps. If the lumps are very hard, a large sheet of clean paper should be spread on the table and the sugar rolled on it with a rolling pin until smooth, then sifted through a fine sieve.
Uncooked Cream Fondant
- 2 tablespoons heavy cream
- 1 teaspoon corn syrup
- 1 cup confectioners' sugar
- Flavors
- Colors
Put cream and light-colored corn syrup in a bowl, add sifted sugar gradually, stirring until
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