The Candy Maker's Guide (1896).
Featured Pinch Tips Video
- 12 lb
- white sugar
- 3 lb
- raspberry jam
- 2 qt
- • brilliant rose coloring
1Melt the sugar in water, and boil until it forms a ball - 250F degrees; add the raspberry jam, and stir it well.
Remove the pan from the stove, add sufficient coloring to make a bright raspberry color.
2Rub part of the mixture with spatula against side of pan until it changes into a heavy opaque appearance.
Stir the whole mixture until it is uniform in texture and color.
3Pour the contents carefully on a slab or jelly roll pan, covered with greased paper and pour until about 1/2 inch thick.
4Mark into bars with a sharp knife, and break up when cold.