SC - Re: Julleran's Sugar/Candy Glass

[Elise Fleming]

Christi Redeker wrote:
> 
> Okay,
> 
> I have been researching sotelties and read through the stained glass articles on the Rialto. I now have a couple of questions.
> 
> 1.  I have made Christmas candy in this way many of times, but the problem I always had was that I needed to pour it out onto powdered sugar so that it would not stick.  is there a good substitute that will allow it to harden and not stick?

Oiling a marble stone with almond oil is one period solution. Another is
a bag of rice flour, made like a baseball pitcher's rosin bag, which is
used to dust surfaces with the flour.
> 
> 2.  What flavors would have been period, if any?  I usually use wintergreen, anise, cinnamon and peppermint oils for my candies.

Apart from the odd flower petal, there are generally no additional
flavorings used in the recipes I've seen.

Adamantius
______________________________________
Phil & Susan Troy
troy at asan.com
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