Trocaderos with Rum

Cook a pound and a half of sugar to "small crack" (No. 171), adding three gills of cream, and let it boil up once only; put in half a gill of rum and cast it at once in starch imprinted with small lozenge-shaped molds; set the box away in the heater for twelve hours. Now remove the candies one by one from the starch, brush carefully and range them on a grate; dip the candies in a light royal icing (No. 101) well flavored with rum.