Violet Cream Marshmallows

In a bright copper kettle, combine 6 pounds of sugar, ½ pound of glucose, and 2 pints of water.

Cook the mixture over a bright fire until it reaches 238°F (114°C).

Pour the cooked mixture onto a clean slab and let it cool until almost cold.

Using a steel paddle, work the mixture rapidly until it sets into a firm mass.

Cover the mass with a damp cloth and let it rest for 35 minutes.

Knead the cream.

Place about 3 pounds of the cream in a dipping pot.

Cut 3 pounds of marshmallows in half with shears.

Warm the cream in the dipping pot.

Flavor the cream with floral extract of violet.

Add violet food coloring to the cream.

Dip the marshmallow pieces in the cream.

Place the dipped marshmallows on waxed paper.

Continue dipping until all marshmallows are coated.

Let the coated marshmallows cool before serving.