To make the filling, put the corn syrup and light-brown sugar in a mixing bowl and whisk until smooth.
Measure amount of mixture and add equal amount of corn syrup.
When the gelatine is dissolved, add the fruit, lemon juice and corn syrup.
Boil sugar, cream and corn syrup without stirring until hard ball forms when tried in cold water.
The product is the commercial glucose or corn syrup, which may if desired be evaporated to a white powder.
Take two cupfuls of white sugar, one-fourth cupful of water and one-fourth cupful of corn syrup.
Take two cupfuls of brown sugar, one cupful of corn syrup, and one-half teaspoonful of cream of tartar.
Since corn starch is commonly used as the raw material for this process, these syrups are often spoken of as "corn syrup."
Take two cupfuls of granulated sugar, one-half cupful of corn syrup, the juice of one lemon, and a fourth cupful of water.
Either honey, maple syrup, molasses, white cane syrup or corn syrup may be used.