Candies are different Sugar-works, which serve to garnish Desert-frames: They are of many different kinds, made with any sorts of Fruits, though all are made much alike.

Candi De Fleurs D'orange - Candied Orange-flowers

Boil some Sugar to the seventh Degree, (viz. souffle) put some Orange-flowers to it, and take it off the Fire for about a quarter of an hour, or till the flowers discharge their Juice, as it refreshes the Sugar; put it upon the Fire again to bring it to the same Degree; let it cool to half, put it into moulds, and dry it in a Stove of a moderate heat, kept as equal as possible.

It is known to be candied, by thrusting a small skewer into the corner of each should to the bottom, and the top muff be sparkling like a diamond; put the moulds upon one side, to drain a good while before you take out the Candy, turn it over upon white Paper, and keep it always in a dry place.

Candi De Canelle - Candied Cinnamon

Soak some Cinnamon-bark in Water about four and twenty hours; cut it into pieces of what length you please, and boil it a moment in Sugar, prepared au grand Lisse (second degree;) drain it, and dry it in the Stove, upon rails, till it comes to a proper sub-stance to put in Candy moulds; garnish with Sugar, au souffle, (seventh degree) and when it is half cold, put it to dry, as the Orange-slower Candy.

Candi De Jonquilles - Candied Jonquils

Fill the moulds with Sugar a la grand Plume, (ninth degree;) when it it half cold, press Jonquil Flowers in it, with a little Skewer, and dry it in the St6ve as the preceding.

Sucre Candi En Pierre - Rock Candied Sugar

Some is made with Sugar only; but to give it the taste of Orange-flowers, boil three pounds of Sugar, or the same proportion, to the twelfth Degree, (au Casse); put a pound of Orange-flowers to it, cover it, and give it two or three boilings together; take it off the Fire, and smother it with a double napkin till the Sugar is half cold, and take out the Orange-flowers with a Skimmer; give the Sugar a boiling, and sift it in a Linen Cloth, wetted. It is much refreshed by the Juice of the Orange, and must be boiled again, to the ninth degree (grande Plume); pour it into an earthen Jar, and keep it a long while in the Stove to dry. The Pot must be broken, to come at it, and the Sugar broken in pieces, like bits of Stone, or Rocks, when wanted for use.

Candi Candi De Violettes - Candied Violets

They are done as the Jonquils. - Candi de Boutons de Fleurs d'Orange: Pick the Knobs of Orange-flowers before they open; make a Preserve in Sugar, and dry it in the Stove; fill the candied Moulds with Sugar a la grande Plume, thrust the Preserve into it, when it is half cold, and dry as usual. Candies may be made with all sorts of dried preserved Fruits, after the same manner; and when they lose their colours, or crumble by being kept in a damp place, dry them in the Oven, and being pounded, they may serve for Sands.