Name: Liqueur Bonbons
Ingredients: sugar; liqueur or fruit juice

Liqueur Bonbons

Ingredients

sugar
liqueur or fruit juice

Directions

Boil sugar until it reaches the feather stage (35 degrees of strength).
To test, dip your finger in cold water, then in boiling sugar, and back to cold water.
If the sugar feels like glue when pressed, remove it from heat.
Cool the sugar quickly by immersing the pan in a dish of cold water.
Cover the pan to prevent a crust from forming.

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.