After reading the introduction to this book, you will understand that
it is not written for professional candy-makers, but for those who make
candy at home; and consequently it is necessary to go into every little
detail, which of course, will make these instructions rather lengthy.
We will endeavor to make them as plain as though we were holding a
personal conversation with you, and explain to you, how to put the
style and finish to each piece of your home-made candies, that will
equal any of the finest grades of candy that are made today.
In reading these instructions, do not get the idea that any single one
of these recipes are too difficult for you to make, for you will find
they are very simple when once you have begun.
Any of these may be cut down or increased as you desire, but always use
the same proportions, and cook the batch to the same degree. Remember,
the =degree= is always the =same=, no matter how =large or small= you
make your batches.
Do not think it absolutely necessary to get everything in the line of
tools that we mention in this book, to have success with your candy, as
it is not. For our whole aim is to teach you how to make your candies
with as little expense as possible. But to those who wish to go into it
a little deeper than others, or who make their candy to sell, it would
be well for them to have as many of these tools as possible, for while
not being a necessity, are a great convenience.
These candies can be made at an average cost of from eight to fifteen
cents per pound for the materials used in them. In bon-bons the cost is
considerably lower than in chocolates as you will find out.
This chocolate coating you will use for dipping, is very expensive, but
you will find your chocolate creams cost you about fifteen cents per
pound in the end; and they are the same grade of chocolates that you
pay from sixty to eighty cents per pound for in the best candy shops.
There is no way to cheapen your coating chocolate, but one pound of
chocolate will cover two to three pounds of candy, according to the
kind of candy to be dipped, as some are heavier than others.
By bon-bons we mean the fancy colored ones with the fancy centers, and
coated with bon-bon cream; not chocolate coated ones, as we call those
chocolate bon-bons.
The cooking question, which is three-fourths of candy-making, is here
solved by the use of the thermometer, which accompanies this book. By
cooking your candy with a thermometer, you are not only exempt from
burning or overcooking your batches, but your candy will always be
exactly the same; and after you have made the bon-bon cream alone, you
would not take many times the cost of this book for your thermometer,
if you thought you could not procure another.
If at any time you have trouble with any recipe, look and see if you
have followed the instructions exactly as written, and if you have and
it does not act right, drop us a line, enclosing a stamp for reply,
telling us in as few words as possible, how it acts and where it is
not right, and we will write at once where your trouble is. If one of
your batches shows signs of turning to sugar or gets gritty, simply try
it again and use a little more glucose than called for in the recipe.
But we know that if you follow the instructions and read every recipe
carefully before making it, that you will never have any trouble, as we
make these candies ourselves every day, and we know that these recipes
are correct. Therefore we repeat, that you must be exact in your
weighing and the degree you cook the batch to, if you wish success.
These candies can be seen at any time, at either of Mr. Ned. R.
Goldberg’s stores in Canton, O.
In giving you the following recipes we will no doubt shatter a great
many ideas that you now have in regard to home candy making; especially
as to the style of cooking, size of batch, and length of time you keep
your fondants after being made.
In making your Christmas candies, commence from three to four weeks
before hand, and make your chocolate creams first, as they will keep
perfectly for that length of time, and even longer. Make your bon-bon
cream at least two weeks before Christmas, and let it have a few days
to season before making it into bon-bons. It will keep for six weeks in
cold weather if necessary and all you have to do is to dampen the cloth
about twice a week, and keep it in a cool, dry place; if you wish to
make bon-bons or wafers at any time, just go to the crock, take out as
much as you need, replace the cloth, and it is ready for the next time.
If you have a fair sized slab, you can make at least a five-pound batch
of fondant at one time, but if you use a platter to cool it on, we
would not advise you to make more than about two pounds at a time, as
it will not cool quick enough, and is then liable to grain.
If you ever have a batch of fondant so grainy that you cannot use it,
simply cream it up and use it for fudge or caramels in place of sugar
as the recipe calls.