Fondant for cream candies

To one pound of granulated sugar put into a granite saucepan, add a gill and a half of boiling water, and stir until the sugar is dissolved—no longer. Let the syrup boil about six minutes, and dip a fork into it. Try this, holding up the fork and watching the syrup on the point, until this has reached a stage where it spins a thread. Test it still further by dropping a little of the boiling sugar into iced water. When it can be made into a very soft ball with the fingers, turn it out on a large platter, which has been lightly buttered. Be careful not to stir the sugar when boiling, and do not scrape off the sugar that adheres to the side of the saucepan. As soon as the syrup in the dish is blood-warm, stir it with a wooden spoon, or paddle, until it begins to crumble. It should be a smooth white mass, and when it has come to this stage should be kneaded in the hands like dough. Pack it into a bowl, cover it with a thin cloth, slightly moistened, and set it away until needed.

Chop nuts and roll in this fondant, or roll in it whole. Citron cut into strips may be coated with it.