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Fruit and Gelatine Candies: Paste

Apricot Paste 1 can apricots Sugar Drain syrup from a can of apricots, and rub fruit through a sieve. Measure syrup, and add three fourths as much sugar, put in saucepan, and boil to 254 degree F., or until syrup cracks when tried in cold water, being careful that it does not burn. Add apricot pulp, and boil, stirring gently to prevent burning, until mixture is so thick that it follows the spoon in stirring, and detaches itself from the saucepan. Pour into a buttered pan, spread in a layer one eighth of an inch thick, and when stiff remove from pan, cut in fancy shapes with small tin cutters, and sprinkle with coarse sugar, or crystallize according to directions.

Instead of pouring into buttered pan, paste may be dropped on waxed paper in rounds one and one half inches in diameter. These may be dipped in melted chocolate or melted fondant if desired.