Brandy Drops
Ingredients
Directions
Prepare a batch of candy as previously described, omitting the gelatine.
After the candy is cooked, add 3 oz of brandy.
Run the mixture in warm starch into any desired shape.
For a very thin shell, cook the mixture to 232°F or 234°F.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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