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Bonbons, Liqueur

These articles of confectionery are prepared by boiling white sugar with water into a thick syrup, and then adding a little spirit and any flavouring and clouring ingredients that may be required. To make these, a tray is filled with finely-powdered starch. On the surface of this, impressions are made of the shape and size of the bonbons desired. These hollow spaces are then filled with the syrup. More powdered starch is next sprinkled over the tray, so as to cover the syrup. The tray is then carefully placed in a warm place for the sugar to crystallise. The sugar in the syrup contained in the mould soon begins to form an outside crust, which gradually increases in thickness, while the weak spirit, collecting together in the interior, forms the liquid portion of the bonbon.