How to Conduct the Candying of Bonbons

Ingredients

• sugar
• stout straight wires
• neat straws
• thin rag

Directions

1. Place stout straight wires parallel across the bottom of a candying pan.

2. Gently pour prepared sugar over the bonbons, covering them no more than ¼ inch deep.

3. Lay neat straws half an inch apart across the pan.

4. Cover the straws with a square piece of thin, damp rag.

5. Place the pan in a hot closet at about 86°F to 95°F (30° to 35° C).

6. After four hours, carefully lift out one candy to check the grain.