gloss starch; work until the mass is creamy and smooth. Pack in glass jars and allow to ripen for 24 hours.
Melt fondant in double boiler until creamy. Coat large ripe strawberries with this melted fondant, holding onto the stem and calyx. Allow to dry on waxed paper. These danties must be eaten within 3 or 4 hours after making, but are well worth any trouble.
- 1 c. sugar
- ½ c. water
- ⅔ tbsp. molasses
- Speck of cream tartar
- 1 tbsp. butter
- ½ lb. prepared fondant
Mix and stir until it boils. Boil slowly to soft crack 265F. Pour from kettle slowly in long strip on buttered marble. Have colored, flavored and warmed fondant rolled in long rope one inch in diameter. Place fondant on slightly cooled strip of brittle, lap edges of brittle and roll rope gently to the desired diameter. Cut off buttercups with buttered shears, turning rope at each cutting so that one cut of the candy is at right angles to the other cut.
The filling may be varied and colored to suit, and the outside may have more or less molasses used to lend variety.
The chocolate used for dipping has more of the cocoa butter left in than the commercial bar chocolate and is often sweetened. The home candy
