Candying, Cold and Hot

Cold.—This manner of candying is specially adapted for bonbons. Put some lump sugar in a copper pan, pour over sufficient water to dissolve it, and as soon as this takes place set it on the fire to cook to thirty-five degrees; when the sugar has attained this degree take the pan from the fire and stand it in a basin or any other receptacle filled with cold water; cover the sugar with a round of paper, and leave stand till cold. Now pour it into the candy pans containing the pieces to be candied; put in a dry place in a moderate temperature and leave for twelve to eighteen hours; drain off the syrup and place the candied pieces on a grate to dry.

Hot.—This manner of candying is used specially for candying preserved fruits. Cook some syrup to thirty-six degrees; leave rest for one instant, then pour it into the candy pans, having the fruits already arranged therein; place the pan in a heater, having it moderately hot, and remove only after six or seven hours, or when the fruits are all coated.