Candies of this kind should be
served at once, for they are apt to become dry and hard if they are
allowed to stand.
SEA FOAM
2 c. light-brown sugar
1/2 c. water
Pinch of salt
1 egg white
1 tsp. vanilla
Boil the sugar, water, and salt until a fairly hard ball will form or
the thermometer registers 240 degrees. Beat the egg white stiff, but not
dry. Pour the hot sirup over the egg white, a drop at a time at first,
and then as fast as possible without cooking the egg white. Add the
vanilla and continue beating the mixture until it will stand alone. Drop
by spoonfuls on a buttered surface or oiled paper. When sufficiently
dry, remove from the surface and serve.
FONDANT AND RELATED CREAMS
99. NATURE OF FONDANT.--Fondant is the foundation cream out of which
bonbons and various other fancy candies are made. It is also used for
stuffing dates, taking the place of the pit. While it is not so
desirable for the centers of chocolate creams as for most of the other
candies for which it is used, it can, of course, be coated with
chocolate if desired. Some persons have an idea that fondant and related
candies are difficult to make, but if directions are followed
carefully this will not be the case.
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