Glace

candymaking.net

Presents:

Candies and Bonbons
And How To Make Them
By Marion Neil (1913)

                           Clear Hard Glacé
1 lb. (2 cups) sugar
4 drops acetic acid
1 ¼ gills (3/4 cup) water

Dissolve the sugar slowly in the water in a
saucepan , remove the scum, and boil to 270°; then
add the acetic acid and boil to 310°. The glacé is
then ready for coating glacé candies.

                             Sweet Glacé
1 lb. (2 cups) sugar
1 tablespoonful honey or golden syrup
1 ¼ gills (3/4 cup) water

Proceed as directed for clear hard glacé, adding the
honey or golden syrup immediately the sugar is
dissolved.