fire and set in a shallow pan of cold water for about a minute.
Set kettle on hard-goods slab and drop one marshmallow at a time into the syrup and with a fork lift out and drop on slab. Have helper loosen up with palette knife. Continue the operation until most all the syrup is gone.
It is advisable to use marshmallows which are a trifle dry as they will not flatten out when dropped on slab.
STUFFED MARASCHINO CHERRIES.
Drain off any amount of Maraschino Cherries and push a small blanched almond into the open end of each cherry, allowing the nut to protrude out about half way.
Roll in granulated sugar and use for topping off fancy boxes or sell as they are.
CALIFORNIA KLONDYKES.
Place in kettle
| 4 | lbs C sugar (No. 14 preferable). |
| ½ | lb. glucose. |
| 2 | qts. cream. |
Cook to 238° and set aside and allow to stand for 3 or 4 hours or until cool.
Add about 1 pound cream fondant and work smooth with paddle, and add 1 teaspoonful salt and 4 pounds pecans.
With the aid of powdered sugar roll out into little balls and when set they are ready for sale.
This is one of the finest eating pieces of candy ever invented, don't be afraid to make them.
