10 lbs. Sugar.
2-1/2 lbs. Glucose.
3 pints Water.
1/2 oz. Vanilla Essence.
PROCESS.--Boil the sugar, glucose and water in the ordinary way to the
strong feather 245, then pour on damp slab, let it remain until nearly
cold, add the flavor, and with pallette knife work up the boil till
white and creamy; shape it with the hands or press into tin moulds;
stand it in a warm place to harden a little on the outside. Melt some
chocolate paste and cover the goods smoothly with it, using either knife
or brush; when dry glaze them by brushing on a solution of shellac
dissolved in alcohol.
N.B.--In this recipe the sugar is boiled higher than the "Cream for
Chocolate Cream," because the goods are so large the soft cream would
not keep in shape. In melting pure chocolate simply put it in a tin
together with a piece of lard or cocoa butter, stand it near the fire,
give it an occasional stir; it will soon dissolve; use no water or it
will run to powder and be spoiled.
TAFFY PANS.
Per dozen, $1.25, $1.50, $1.75, $2.
SWINGING PANS.
We make any size to order.
CRYSTALIZING PANS AND WIRE TRAYS.
Extra Quality.
14 × 10 × 2-1/2, complete $5.50.
COPPER CANDY LADLE.
No. 1, Fig. 7, Price, $1.50.
[Illustration: Fig. 7.]
[Illustration: Fig. 8.]
CHOCOLATE CREAM BARS No. 1.
10 lbs. White Sugar.
2-1/2 lbs. Glucose.
Melted Chocolate.
3 pints Water.
Vanilla Flavor.
PROCESS.--Prepare the cream as directed in Cream for Chocolate Cream, or
use some of that cream. Have some tins with edges one and one-half
inches deep; grease some paper and fit it neatly round the sides and
bottom. Melt some of the cream on a slow fire; flavor with Vanilla as
soon as cream is sufficiently melted; remove the pan and pour contents
into the tins to make a sheet about one inch thick or less. When set
carefully empty, so as not to break the cake; have some melted chocolate
and with a soft brush coat the cream on both sides; lay them on wires
till cold and set; cut up into bars the required size. The knife for
cutting bars of cream should be good, having a thin polished blade with
a good edge. An old worn-out thing breaks the cream and makes it
irregular.
[Illustration: COPPER CANDY DROP LADLE.
No. 2, Fig. 8, Price, $2.25.