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Candies and Candy Making: Pour

Or pour over a little clean white gum shellac sufficient alcohol to cover it, and let stand over night. Pour off the clear solution from the sediment, dilute with alcohol, and apply to the burnt almonds with a brush.

CARAMELS To make caramels in general boil clarified sugar until it is very brittle or to the point where it begins to gain more or less color and give off an acrid smell. But care must be taken not to burn the sugar or darken it beyond a light-brown shade. Then pour the sirup on an oiled marble slab or tin, let cool until nearly hard, mark in small squares or cut out with a mold and lay away on waxed paper to harden.

If no suitable mold is at hand mark off the slab inch deep or more with the back of a case knife and sprinkle slightly with powdered sugar to keep the marks open.