1864 - The Complete Confectioner, Pastry Cook and Baker

Ginger Candy

DDV CULINARY

Take clarified syrup and boil it to the ball;
flavour it either with the essence of ginger or the root in powder;
then with a spoon or spatula rub some of it against the side of the pan
until you perceive it turn white;
pour it into small square tins with edges, or paper cases,
which have been oiled or buttered,
and put it in a warm place, or on a hot stone, that it may become dappled.
The syrup should be coloured yellow, while boiling, with a little saffron.