Publisher's Synopsis
Excerpt from The Calumet Cook Book
I submit the following with the caution that damp or sultry weather will often affect the making of candies. Sometimes a failure due to these weather conditions will discourage the amateur candymaker. Select, there fore, a bright day for your first attempt. After you have made certain candies once or twice you will have gained the necessary judgment to gauge the syrups.
I do not give the directions for use of a thermometer, as the home candymakers are very seldom provided with one.
Fondant is the basis for chocolate creams, mint, sassafras and Wintergreen tablets and many other candies.
After it is made it is better to let it stand twenty four hours before using. Set aside in a bowl and cover with a piece of muslin.
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