Transcriber’s Note:
Italic text is denoted by _underscores_.
Bold text is denoted by =equal signs=.
Underlined text is denoted by ++double plus signs++.
Some minor changes to the text are noted at the end of the book.
[Illustration: W. O. Rigby.]
Rigby’s
++Reliable Candy Teacher++
....AND....
++Soda and Ice Cream Formulas++
[Illustration: (Decorative Design)]
Containing over 500 Recipes for the Manufacture
of the Most Popular Confections and Summer
Drinks on the Market, by
WILL O. RIGBY
Entered according to the act of Congress in the year 1909, by
W. O. RIGBY,
In the office of the Librarian of Congress.—All rights reserved.
Index
[Illustration: (Decorative Design)]
CANDY FORMULAS.
A
A Word to the Employer 8
Almond Bar 25
Anise Drops or Squares 55
Almond Caramels 87
Almond Cocoanut Cream 88
Apricot Centers 92
Apples on Stick 97
Almond Paste Dates 103
Apricot Bon Bons 125
About Fruit Caramels 130
Apricot Jelly Cordials 133
B
Butter Peanut 23
Butter Taffy 24
Barcelona Taffy 25
Brazil Bar 26
Broken Mixed 49
Boston Cream 59
Butter Scotch Wafers 65
Butter Scotch Squares 65
Butter Scotch Chocolates 78
Blanched Almond Bar 87
Burnt Sugar or Caramel Color 103
Butter Cream 109
Butternut Creams 115
Brittle Candies 118
Buttercups 118
Brazil Creams 122
Buttercup Chews 134
C
Cleanliness of Shop 1
Chewing Taffy 25
Cocoanut Kisses, Vanilla 27
Cocoanut Kisses, Strawberry 27
Cocoanut Kisses, Chocolate 28
Cocoanut Bar, Vanilla 28
Cocoanut Bar, Rose 28
Cocoanut Bar, Strawberry 28
Cocoanut Bar, Chocolate 29
Cocoanut Rose 29
Cocoanut Diamonds 29
Cocoanut Diamonds, No. 2 30
Candy Chains 31
Cream Fondant, No. 1 32
Cream Peanuts, Vanilla 50
Cream Peanuts, Strawberry 50
Cream Peanuts, Chocolate 51
Cream Almonds, Old Style 51
Cream Almonds, No. 2 51
Cream Patties, Peppermint 53
Cream Patties, Wintergreen 53
Cream Patties, Chocolate 53
Cream Patties, Pistachio 53
Clove Drops 55
Cinnamon Drops or Squares 55
Chocolate Fig Chew Chews 56
Cocoanut Chocolate Ruffs 60
Cream Nougat 69
Cream Squares 69
Cream Mints 75
Clove Squares 75
Cream Figlet 76
Chocolate Layer Nougat 77
Cream Raisins 78
Chocolate Dipped Caramels 78
Caramel Cream 78
Cocoa Date Chocolates 79
Chocolate Boston Chips 80
Cocoanut Cream Caramels 81
Chocolate Figlets 83
Cocoanut Dates 89
Cream Dates 93
Cream Almond Dates 94
Cocoanut Balls, Sanded 94
Cleveland’s Choice 96
Cherry Creams 97
Cocoanut Cakes 100
Cream Chocolate Squares 100
Cheap Cocoanut Jap 101
Cocoanut Love Squares, Vanilla 102
Cocoanut Love Squares, Strawberry 102
Cocoanut Love Squares, Chocolate 102
Cocoanut Cream Rolls 106
Coffee Drops 107
Chocolate Nougat Cup Cakes 108
Cocoanut Nougat Cup Cakes 109
Crystalized Almonds 110
Crystalized Raisins 110
Chocolate Butter Scotch 111
Cream Taffy 113
Chocolate Almond Cluster 114
Cinnamon Bon Bons 119
Chocolate Butter Snaps 121
Cocoanut Maple Creams 121
Cream Nut Squares 125
Chocolate Strings 125
Cocoanut Tea Biscuits 126
Cream Pecan Bar 127
Cream Walnut Bar 128
Centers for Milk Chocolates 133
Comments on Book 135
D
Daisy Chocolates 91
Degrees of Cooking 126
Dipped Grapes 134
Dipped Orange Slices 134
E
English Walnut Kisses 128
Egg Puffs 131
F
Fruit Bar 23
French Nougat, Vanilla 58
French Nougat, Strawberry 59
French Nougat, Chocolate 59
Fruit Pudding 62
Flax Seed Drops 72
Fruit Jelly Chocolates 74
Forest Sweets 85
Fig Glaces 98
Fig Paste Chocolate 113
Filbert Bon Bons 115
Filbert Brittle 118
Fig Caramels 130
Fruit Centers for Bon Bons 133
G
Goodies 24
Ginger Bon Bons 72
Ginger Chocolates 79
Ginger Squares 80
Gum Drops 93
Ginger Drops 120
H
How to arrange your shop 9
How to dip Chocolates in hot weather 13
How to make Cooling Box 14
How to prepare Chocolate for dipping 15
How to make Plaster Paris Moulds 17
Honeycomb Candy 30
How to prepare Cream Fondant for dipping 32
How to make Sugar Sand 56
How to Sand Lemon, Hoarhound, or any kind of hard goods
for summer use 56
Hoarhound Wafers 67
Hoarhound Rolls 71
Hoarhound Flaxseed Squares 73
Honey Chocolates 82
Honey Nougat 117
How to sell Cream Nut Kisses 128
Hints on buying supplies 135
I
Iceland Moss Squares or Drops, (see Anise Drops) 55
Iceland Moss Wafers 62
Italian Cream 63
Ice Cream Centers for Chocolates 95
Ices for Crystalizing 116
J
Johnny Cake, No. 1 57
Johnny Cake, No. 2 57
Jersey Lillies 63
Jap Chocolates 72
Jim Crow Chocolates 104
K
Klondike Nuggets 99
L
Lemon Drops or Squares 54
Lime Drops or Squares 55
Lemon Cocoanut Cream 113
Lemon Cuts 124
Lozenges 127
M
Menthol Honey and Hoarhound Cough Drops 52
Molasses Peppermint 62
Molasses Wafers 66
Marshmallow Figlets 82
Marshmallow Chocolate Brittle 84
Marshmallows, Vanilla 86
Maple Creams 99
Maple Fig Bon Bons 99
Maple Fig Chocolates 99
Maple Fondant 104
Marshmallows, uncooked 105
Marshmallows, reliable 106
Maple Nougat 110
Maple Butter Scotch 111
Molasses Peppermint Chips 111
Marshmallow Pecan Chocolate 112
Maple Cream Walnuts 114
Maple Walnut Chocolates 120
Maple Cocoa Chocolates 122
Milk Taffy Chews 131
Maple Walnut Bar 132
Marble Cream Bar 132
N
New England Peanut 22
Nut Patties 54
Nut Cakes or Wafer 60
Nougat Sponge Chocolates 73
Nut Butter Crisp 90
Nut Squares 120
O
Old Style Molasses Peppermint 60
Opera Cream Dates 79
Opera Chocolates 85
Orange Cherry Bon Bons 89
Orange Cocoanut Cream 112
Opera Cherry Bon Bons 117
P
Plain Talk to Employe 1
Pointer in melting Chocolate for dipping 12
Pointer on Dipping Bon Bons 13
Peanut Squares 23
Peanut Crisp 26
Pop Corn Crisp 52
Peppermint Drops or Squares 54
Plantation Drops, No. 1 61
Plantation Drops, No. 2 61
Plum Chocolates 83
Pignolia Chocolates 95
Pineapple Jelly Chocolates 96
Pipe Stem Bon Bons 96
Peach Chocolates 98
Pear Bon Bons 98
Pignolia Bon Bons 104
Pop Corn Flake 109
Pistachio Bon Bons 115
Pecan Kisses 128
Puffed Rice Cakes 129
Pineapple Caramels 130
Peanut Butter Chocolates 132
Q
Queen Chocolates 95
R
Rock Taffy 90
Roast Almond Chocolates 104
Rose Tablets 107
Rose Cocoanut Cream 112
Rainbow Bar 128
S
Special Notice to Beginners 13
Special Notice to Beginners 16
Salt Water Taffy 24
String of Comfort or Straws 65
Soft Chewing Butter Scotch 66
Salted Almonds 70
Salted Peanuts 70
Salted Pecans 71
Sulphur Drops 74
Spiced Bon Bons 80
Spiced Chocolates 80
Spun Sugar 83
Salt Water Squares 86
Soft Chewing Chocolate Butter Scotch 88
Sugared Pop Corn, white 108
Sugared Pop Corn, Red 108
Spiced Dates 116
Stick Candy 123
Stick Candy, Lemon 123
Stick Candy, Hoarhound 124
Strawberry Fruit Caramels 129
T
Taffies, Vanilla 18
Taffies, Molasses 18
Taffies, Molasses, Old Style 19
Taffies, Strawberry 19
Taffies, Rose 19
Taffies, Chocolate 19
Taffies, Peppermint 19
Taffies, Sponge 20
Taffies, Wintergreen 20
Taffies, Lemon 20
Taffies, Boston Chewing 20
Taffies, Fig 21
Taffies, Peanut 21
Taffies, Cocoanut 22
Three Layer Nougat 58
Turkish Cream 91
Turkish Cream Nougat 92
To Cook Sugar for Crystalizing 105
V
Varnish for Confectionery 67
Violet Cream Marshmallows 68
Violet Cream Wafers 88
Violet Chocolates 114
W
Window Decorations 2 to 9
Walnut Loaf 64
Wafer Chocolates 91
Woodland Cream Dates 94
Washington Taffy 131
Y
Yankee Honey Caramels 76
Yankee Nut Caramel 76
SODA FORMULAS.
Care of Soda Fountain 137, 139
Cold Soda Syrups 139, 152
Citric or Fruit Acid 155
Cream Frappe 158, 162
Formulas for making Extracts 152, 154
Glaces 155
Hints on drawing solid drinks 154
Hot Soda Syrups 156, 158
Ice Creams 169, 176
Persian Sherbert 158
Pointers on freezing 168
Red Color for Syrup 158
Simple Syrup 152
Sundaes 150, 162
Sherbets and Water Ices 163, 168
Way to Draw Ice Cream Soda 154
INTRODUCTORY
In presenting this work to the army of candy makers of America, I
give them the benefit of my twenty years’ experience. I make no great
pretensions and deny that I am the only candy maker on earth, but
think the fruit of my twenty years’ experience, expressed in this
little volume, will be a benefit to any one who may have the fortune or
misfortune to possess it.
The aim of the author is to present this work in plain common-sense
language, so that the average candy maker can readily digest its
contents. I modestly lay claim to having published in this volume the
largest number of creditable recipes for making candy ever presented in
a single work. Also, that it is positively the only candy book strictly
up to date that can be of any service to the retailer.
In issuing this new and revised edition, I have indexed the recipes,
added new ones, noted improvements in the way of handling old ones, and
given a few hints on window decorations.
Since issuing the first edition of this book, in 1897, new ideas have
been brought out and new varieties introduced; and it is the intention
of the author to keep this work fully up to date.
Wishing my patrons unlimited success in the use of my book, I am,
Yours respectfully,
W. O. Rigby.
Rigby’s Reliable Candy Teacher
[Illustration]
CLEANLINESS A NECESSARY FEATURE.
Of all places, a candy shop should be a model of cleanliness. Make this
a strict rule and always adhere to it.
Visitors often inspect your kitchen, and of course form opinions. These
opinions cannot be creditable to any extent if your place is not neat
and tidy. The opinions visitors form on such tours of inspection will
do much to build up your trade or tear down your patronage, and make
you a reputation. In my mind it is the most essential step toward a
successful candymaking business.
Don’t be afraid that your helper will learn candymaking; a good
helper—one that takes an interest in his work—will more than repay you
for the trouble in teaching him, in the additional help you get out of
him.
PLAIN TALK TO THE EMPLOYE.
Success in any business is rarely ever obtained by any man who lacks
sobriety. The candy maker is no exception to this rule, as all our
formulas are carried in our heads, after we become proficient in
the business, and a close-thinking brain is indispensable. Wages are
decided by worth. If the man who preceded you in your present position
received twelve or fifteen dollars a week, is that any reason you
should receive the same amount? You may not be worth twelve dollars,
and you may make yourself worth more. Strict attention to business,
making your employer’s interests your own, working a little overtime if
necessary, all increase your worth to your employer, and he will not be
slow to recognize it in a substantial manner.
The oldest candy maker is not always the best candy maker, and is not
always worth the greatest wages. The young man of ability, integrity,
honesty and hustling qualities is the winner.
WINDOW DECORATIONS.
One thing I wish to impress upon the mind of every reader of this book;
that is, too much attention cannot be given to your display window.
I consider this one-half the store. A neat and tasty display will
attract people to your window, and nine times out of ten they will see
something to tempt their appetites.
Keep your window clean and well lighted; change the display in them
every other day; keep neat, tasty signs on your goods; introduce new
and novel features.
I will give you a few ideas on window decorations:
DISPLAY NO. 1.
Cover the bottom of your window with clean paper; then empty a barrel
of granulated sugar in the window; make a pile in center, and four
small piles, one on each corner; place on the center pile three cakes
of sweet or bitter chocolate. Now place on a white china plate a pile
of chocolate creams, one for each corner pile, and now run a row of
chocolate creams from each corner pile to the center pile. Then place a
sign on this display as follows:
* * * * * * * * * * * * * * * * *
* Our Candies Are Pure. *
* Nothing but the Purest of the *
* Pure enters into the *
* manufacture of our *
* Queen Chocolates. *
* * * * * * * * * * * * * * * * *
DISPLAY NO. 2.
Dump a whole bag of raw Spanish shelled peanuts into the window. In the
center place a large bowl of salted peanuts, place a nice silver scoop
in the peanuts, and the following sign in front of the bowl:
* * * * * * * * * * * * * * * *
* Our Salted Peanuts *
* Are made fresh every day. *
* They’re Delicious. *
* * * * * * * * * * * * * * * *
DISPLAY NO. 3.
Place a number of empty five-pound candy boxes tastily in your window.
Take fancy colored cheese cloth, covering window boxes and all; puff it
up, place a dish of bon bons daintily piled on each box, make a pile of
your one-pound candy boxes at the back, bring to a pile in the center,
and place a palm or other plant at each rear corner of the window.
The following sign will add to the display:
* * * * * * * * * * * * * * * *
* Smith’s Candies. *
* ’Nuff Sed. *
* * * * * * * * * * * * * * * *
DISPLAY NO. 4.
Cover and drape your entire window in violet colored cheese cloth;
pin bunches of cheap cloth or paper violets in various places in the
window; fill small fancy baskets with violet ribbon tied on handles,
with crystalized violets, violet colored bon bons, violet tipped
chocolates, or any candies of violet color.
Sign as follows:
* * * * * * * * * * * * * * * *
* Beautiful Colors *
* in *
* Beautiful Candies. *
* * * * * * * * * * * * * * * *
DISPLAY NO. 5.
Cover and drape your entire window in American Beauty colored cheese
cloth. Pin large paper or cloth roses about the window, fill baskets
with pink bon bons, tie red ribbon in basket handles, run strings of
red roses from center of top of window to each corner; make a large
tray of pink candy chips, and set in rear center of window; place palm
or plant of some kind at rear corners of window.
Following sign with large bow of red ribbon in the corner:
* * * * * * * * * * * * * * * *
* Fair as a Rose was She, *
* Made happy with a box of *
* Smith’s Candy. *
* * * * * * * * * * * * * * * *
DISPLAY NO. 6.
Fill bottom of window with crushed white stone; make a pile of larger
stones in one corner, leaving a space in the center of the pile; line
the inside with red colored tinfoil; place a light inside—an electric
light with red globe is preferred. Now sprinkle coarse salt over the
rock, like snow. Make a log cabin out of stick, which can be easily
done, and place in one corner; build a small bench to set in front of
cabin, get two or three small toy figures of men, place them about
in different places. Make a large pile of Klondike Nuggets (see page
99); have a sign painter paint a curtain to go across the back of the
window, representing a field of ice and snow. Place the following sign
in the window:
* * * * * * * * * * * * * * * *
* Klondike Nuggets, *
* 25 Cents per Box. *
* The Latest in Candy. *
* * * * * * * * * * * * * * * *
Pack in half-pound boxes.
DISPLAY NO. 7.
Cover bottom of window with pink crepe paper; fill as many half-pound
boxes as you can get into the window, arranging them tastily with fig
glaces (see page 98). Fill a large platter with fine layer figs and
place on each side.
Use the following sign:
* * * * * * * * * * * * * * * *
* Fig Glaces. *
* A Delicious Fruit Goodie— *
* —25c box.— *
* * * * * * * * * * * * * * * *
DISPLAY NO. 8.
Cover bottom of your window with white or cream colored paper, also a
board back about six feet high. Now cut some bright red crepe paper
in strips about one inch wide; run these strips across bottom, fasten
one end, then twist. After you have them twisted enough to look well,
fasten the other end. Now run strips from front top of window down to
board back, twisting them before you fasten both ends. Now make a fancy
design with your red strips on front of board back. Fill entire window
with mint drops—white color with red stripes—and display the following
sign:
* * * * * * * * * * * * * * * *
* Old-Fashioned *
* Peppermint Kisses. *
* * * * * * * * * * * * * * * *
DISPLAY No. 9.
Have a large pan made—large enough to hold a fifty-pound chunk of ice.
Have hole made in one corner and provide a way to run the waste water
into some receptacle. Place chunk of ice in pan; dig a hole in center
of chunk, fill four glasses with green colored water and set on each
corner of chunk of ice, fill hole in center with fresh mint sprigs, run
a row of fresh mint around edge of pan.
Place the following sign on the mint:
* * * * * * * * * * * * * * * *
* Try Our Mint Phosphate *
* It’s Delicious. *
* * * * * * * * * * * * * * * *
Make a display of bottled goods around this display. (For making mint
phosphate see soda formulas.)
DISPLAY No. 10.
Cover bottom with cloth, paper, or some other material; fill entire
window with butter-scotch (see page 78) and pile up well.
* * * * * * * * * * * * * * * *
* Butter-Scotch— *
* Like Mother Used to Make. *
* * * * * * * * * * * * * * * *
Individual display is always a good way to dispose of any particular
article you wish to push. An entire window trimmed in caramels,
chocolates, hoarhound drops or marshmallows will make them sell.
During the summer, if your windows are not closed, think it is a
good idea not to trim them, as the goods get dirty, and covered with
flies, giving one the impression that your goods are all like the ones
displayed in your windows. Better to keep a few nice plants in your
window.
A WORD TO THE EMPLOYER.
When your candymaker has exercised his skill in preparing your
confections, see that they are properly cared for after being placed in
the store. By the carelessness of inexperienced clerks many candies are
ruined and rendered unfit to sell to the better class of trade.
Bon bons should never be stacked high in the show case shortly after
being made, because they are soft and will not stand pressure.
Some clerks, in selling chocolates or candies of any kind, handle them
as if they were lumps of coal, instead of exercising the greatest
care and gentlest touch. Too great attention cannot be paid to this
feature of the business. A clerk must learn this, and if after a
reasonable time does not, is unfit for the business and should seek
some occupation where brains are in less demand.
In piling bon bons on your dishes or trays, place a sheet of heavy wax
paper between each layer. This will prevent them from sticking.
HOW TO ARRANGE YOUR SHOP.
Arrange your shop with a view to economy of time. A man working in a
poorly arranged shop will walk many extra miles during a day’s work.
Place your furnace in a well-lighted place; it will save gas bills and
enable you to always see the condition of your batch, providing the
draft is not cut off to any extent. Sugar, glucose and water are used
in almost all candies, therefore have them side by side; you cannot
easily move the sink, so move your sugar, glucose and scales as near it
as possible.
Keep a pail of clean water beside your furnace, and when not using
your paddle place it in the water; this will prevent the paddle from
becoming sticky and collecting filth, which condition it is generally
in when not cared for in this manner.
Be sure and have your starch room separate from the rest of your shop,
even if you have to make an enclosure in one corner of your kitchen.
If so, muslin or some other cheap fabric will answer the purpose. Also
leave your candy slab so as to afford ample room on every side of it.
Your spinning table should be as long as your room can accommodate, and
at least three or three and a half feet wide. Never allow your flavors
and colors to become mixed on one shelf. Lumber is cheap, so have lots
of shelf room to spare, so when you start after a certain flavor you
will not have to overhaul your whole stock of bottles to find it. It
might be well to arrange them in alphabetical order. Have a separate
shelf for your raw material, such as shelled nuts, chocolate, cocoa
butter, paraffin, etc.
In dipping chocolate, provide yourself with oilcloth covered boards of
a convenient size, about twelve by eighteen inches, as the oilcloth is
superior to wax paper, and cheaper. These boards should be placed, when
filled with chocolates, in a rack, which should be located in as cool
a place as possible. These boards may be used for bon bons by covering
them with wax paper. Nails are cheap, so have a nail for everything
that is made to hang up, and see that it hangs there. See that your
coal box is as near the furnace as possible. I would suggest that the
kindling for tomorrow’s fire be prepared the night before. If possible,
have two candy hooks in the shop, as they can be had for a song. Your
candy thermometer should be placed in a can of water, which should be
directly behind the stove; this will keep the tube free from gummy
candy, so that the figures can easily be read, and it will also be more
accurate. A small bin, say three by six feet and twelve inches high,
will be very useful for mixing your candies in in the fall of the year,
and it will cost very little to put it up. Have it placed in one corner
of your room when not in use for candy. It can be used to advantage
for a great many purposes. Also hang a good, strong dipper over the
glucose barrel, for use, and do not get into the filthy habit of taking
it out with your hands. By pouring at least two quarts of cold water
into the glucose barrel when first opened, the glucose will run out so
much easier and will not adhere to the dipper in the least. Also have
a good, strong barrel near your furnace, to set your kettle on when
stirring your batch; you will avoid an accident, such as tipping while
stirring, and also keep your floor in a good, tidy condition.
If I have failed to mention some things in this article, exercise
your own good judgment, with the idea of convenience always uppermost
in your mind, and time will tell you of your business foresight in a
substantial manner.
As this book will fall into the hands of some who have never made
candy, I will add the following points:
First. In making taffies, be sure that your slab or marble is always
clean and well greased. I would suggest that it be greased with cotton
seed oil, or some reliable slab dressing such as you will find
mentioned in the rear of this book, as it is far better than lard and
never becomes rancid. This of course is known by all candy makers and
will be looked at lightly by them, as they know all of these points;
but, as I have said before, as this book will fall in the hands of new
beginners, I will endeavor to place all the information possible before
them so that they will be able to understand just what to do and avoid
mistakes from the start.
Second. In cooking hard candies, such as tablets, buttercups, ocean
waves, stick candy, or in fact any kind of candy that is cooked over
280° and is to be pulled on the hook or handled, you must use while
doing so a pair of buckskin gloves or mittens, as they not only protect
the hands but also give the goods a fine gloss.
I will no doubt use a great many plain words in all formulas, but it
is for the purpose of making all the points in candy making so plain
that a new beginner will have no trouble to understand just what to do,
and if he will follow out my instructions, just as I have placed them
before him, I am satisfied that he will become proficient in the art of
candy making in a short time.
POINTER IN MELTING CHOCOLATE FOR DIPPING.
When you prepare chocolate for dipping, and should you find out that
you have no cocoa butter in stock for thinning it, add a little Nucoa
butter. It will answer the purpose and is equal to cocoa butter, and
also cheaper.
By mixing equal parts of bitter and sweet chocolate you will have a
better colored and better eating chocolate than by using only sweet
chocolate.
NOTICE.
Whenever you cook a batch of candy that contains cream and is to be
pulled upon the hook, see that the batch is one-half glucose and
one-half sugar, as cream in a pulled batch has a tendency to grain in a
short time. Therefore, remember this and avoid grained batches.
A POINTER ON DIPPING BON BONS.
Don’t allow yourself to get in the habit of pouring water in your
dipping cream while dipping bon bons, as ninety-nine out of every
hundred do, and still know that it will only add to making the bon bons
get dry and hard and spotted much sooner. Always dip as quickly as
possible and only melt as much cream at a time as you think you will be
able to use. This will avoid your adding water.
HOW TO DIP CHOCOLATES IN HOT WEATHER.
This recipe or pointer is worth twice the price of the book. It will
do the work in the hottest weather without fail, and costs about ten
or fifteen cents a day to operate it. Get a good cracker box, knock
off the top cover, and one side of the box; now take the side piece
you have just taken off, put it on again with two small hinges on the
bottom part, so that it will open and shut in good shape. Now take the
box to a tinsmith and have him make out of galvanized iron a pan four
inches deep and just the size of the box, to be slipped in on top where
the cover was taken off. Now get a five-cent staple and clasp and screw
it on the side of the box, so that when the side is closed up it can be
fastened while chocolates are cooling.
HOW TO USE THE BOX.
Now, when you get ready to dip chocolate, put one bucket of ice in the
pan, and a cup of salt, and start to work, and every time you get a
pan or boardfull done, open the side of the box and slip in the pan of
chocolates just dipped; and before you can dip the next pan this one
will be cool and dry and ready for the store. Keep the side door always
shut while chocolates are in the box, so as to keep the hot air from
same. The bottom of the pan will then always be dry and avoid sweating
and allowing drops of water to fall upon your goods. This box can be
made at a cost of seventy-five cents. Don’t fail to try it.
HOW TO PREPARE CHOCOLATE FOR DIPPING.
In preparing chocolate for dipping, a great deal depends on the
grade of chocolate you use. Cheap chocolate is dear at any price as
the profits in chocolate goods are as great, if not greater, than
many other candies. I would suggest that you use some brand that is
reliable. You can find that kind advertised in the rear of this book,
as I only advertise those that I know are all right. Any of these,
properly handled, will do good work.
First, melt your chocolate over steam; see that it is cut up fine,
and while melting always stir it with the hand, instead of a spoon or
paddle, as you can always detect just how hot it is. Don’t get the
chocolate any more than blood warm, then take it away from the water
and let the bulk of the steam escape, and when the water is just nice
and warm place the chocolate over it again and it will keep it the same
temperature while using it. If using a cheap brand, add a little nucoa
butter and stir it in well. After you have taken it out and laid it on
the slab or pan, what chocolate you are going to dip with, work it with
your hand until it feels quite cool. This will prevent the drops from
turning gray; but see that they are cooled off immediately after being
dipped. If you use the better grade of chocolate you need not use the
nucoa butter, as it contains enough itself, and when properly handled
will prove satisfactory.
SPECIAL NOTICE.
You will probably notice that in all my recipes I quote glucose instead
of cream of tartar. I do this as this book is intended for a class of
candy makers who are just starting and are still young in the business;
also for some who have as yet never made candies but are just striving
to learn; and as glucose properly handled is equal to if not a great
deal better than the cream of tartar, and also more profitable, I
prefer to give it in all of my recipes. Of course there must be some
common sense and judgment used, and it is policy not to use as much
glucose in hot weather as in the severe winter months; therefore you
will be able by experience only to master this point.
Use your own judgment, and if you are bright, originate new goods, call
them some pretty name, and place them so as to look well in the store.
That is half of the battle won towards becoming a successful candy
maker. Of course it is necessary to first know the principles of making
candy. When you learn that, have confidence in yourself and go ahead,
and it won’t be long before you will be able to prepare a great many
pretty candies out of a small quantity of raw material.
In looking over this book you will find that we have instructed you
to prepare a variety of dainty candies which are made from fondants,
nuts, fruits, etc. This is intended for new beginners, also for a few
old-time candy makers who have fallen behind in certain goods and
always stick to one kind the year round and are too busy to look up new
goods or to originate little novelties for the show case.
HOW TO MAKE PLASTER PARIS MOLDS.
Don’t run the plaster paris into starch, as it requires too much work
to whittle them in shape. For a smooth mold follow these instructions:
Soak in cold water one-half pound of Jap gelatin for three hours, then
put it in the kettle and cook it, stirring all the time until it is
dissolved, then pour it in a deep pan and let set. Try it once in a
while by sticking your finger in it, and when the impression you make
with your finger does not close up at once, then put in one of each
kind of molds you wish to get pattern of, and let remain in gelatin
until it gets cold and sets. Then pick out the molds and mix whatever
plaster paris you wish to use in cold water so that it can be run
through a funnel, and run it in the impressions made. When they set you
can take a pin, pick them out and refill the impressions a dozen times
if you like and your molds will come out nice and smooth. Don’t get
the plaster paris too thin when mixing; also use the dentist’s plaster
paris, as it is the best for this use and costs very little more than
the common.
A very soft center for a hand-made chocolate can be produced by placing
eight or ten pounds of bon bon cream in a one-gallon ice cream can, and
then surrounding the can with ice, and leave so for a few hours; then
as your helper takes out of the can pieces of the cream and rolls them
around as you dip them, you will find after they are dipped that in
less than ten minutes you have a softer center than you can produce by
running cream in starch.
TAFFIES.
Vanilla.
Place in a clean copper kettle
6 pounds sugar,
4 pounds glucose,
2 oz. nucoa butter.
½ pound butter,
Water enough to dissolve batch.
Cook over a brisk fire to 260° by a thermometer, then pour it off on
the slab, fold up the edges; when partly cold form in a lump and knead
till it becomes firm, then place it on the hook and pull until it
becomes good and white; flavor with extract of vanilla while pulling;
when through, place it on the slab or table and form it in shape to fit
the pans, or cut in bars to suit.
MOLASSES TAFFY.
Same as vanilla, only add 1 quart of good New Orleans molasses and ½
pound of butter; stir good while cooking; finish as all other taffies.
OLD STYLE MOLASSES TAFFY.
1 gallon molasses,
½ pound of butter, nothing more.
Stir and cook to 255°; finish as other taffies.
STRAWBERRY TAFFY.
Proceed as with vanilla, only color a light red when on the slab and
flavor strawberry.
ROSE TAFFY.
Same as vanilla, only color light pink on the slab and flavor rose.
CHOCOLATE TAFFY.
Same as vanilla, only when it is poured on the slab knead in ¼ pound of
chocolate.
PEPPERMINT TAFFY.
Same as vanilla, but when poured on the slab just before you pull the
batch, cut off about two pounds and color it red, then pull the balance
and flavor peppermint; when done, form it on the slab in a flat piece
say about eight by twelve inches; then take the red piece and make
about three or four strips with it, place it on top the length of the
white batch, pull it out as long as possible, cut up in lengths of pan
and place them in it side by side until pans are full.
SPONGE TAFFY.
5 pounds glucose,
3 pounds sugar,
4 oz. nucoa butter,
5 oz. butter,
½ oz. cocoa butter,
Water enough to dissolve the batch.
Cook to 270° or 280°; pour on slab; while pulling on hook pour on ½
pint of cream, a little at a time until it is all gone, then flavor
with vanilla; place on a slab, pull it in strips about four inches
wide, cut in bars and wrap. This is a delicious taffy and can be made
any flavor.
WINTERGREEN TAFFY.
Same as vanilla, only color very light pink when on the slab and flavor
wintergreen while pulling.
LEMON TAFFY.
Same as vanilla, only color yellow while on the slab and flavor with
oil of lemon while pulling.
BOSTON CHEWING TAFFY.
10 pounds sugar,
6 pounds glucose,
¼ pound Nucoa butter,
½ pound butter,
1 gallon cream.
Dissolve 6 oz. gelatin in a pint of cream before you start to cook the
batch; cook to 252°; pour on slab; when cold pull on hook and place it
in a box or pail lined with heavy oiled paper; when cold turn out, tear
off the paper, leave in one lump, and break up as you sell it in the
store.
FIG TAFFY.
Cut up 5 pounds figs, say about four pieces to each fig, and set them
one side; now put in your kettle
4 pounds sugar,
2 pounds glucose,
Water to dissolve same.
Set kettle on fire, cook to 270°; then take out the thermometer and add
the figs; stir them in good for about one minute only; pour off quickly
on the slab and spread out to about one-half inch in thickness; when
cool cut in bars to suit.
PEANUT TAFFY.
Stir while cooking. Place 4 pounds sugar and 3 pounds glucose in a
clean copper kettle and add water enough to dissolve the batch; cook
over a good, hot fire; cover the kettle and let it come to a good,
hard boil, then take off the cover and add peanuts to suit, and cook
until the peanuts pop and start to smoke and smell good, then pour on
a greased slab; spread out smooth with a rolling-pin; just before the
batch gets cold cut in bars or in size of the pan you expect to put it
in. Bars are the neatest and are the easiest handled when selling.
COCOANUT TAFFY.
4 pounds sugar,
3 pounds glucose.
Place them in a clean copper kettle and add water enough to dissolve
the batch; place on the fire and cook to 260°; then take out the
thermometer and add 2 or 2½ pounds of sliced cocoanut and stir till
the cocoanut gets nice and brown, then pour off quick on the slab and
spread it out as thin as you possibly can; when cold break up in pieces
or cut in bars about one by four inches.
NEW ENGLAND PEANUT.
Place in a kettle
5 pounds sugar,
2½ pounds glucose,
Water to dissolve same.
Cook to boil and then add 1½ pounds Spanish shelled peanuts, and stir
and cook until peanuts are done, then set kettle off on a barrel and
add and stir in it ½ teaspoonful of soda. After the soda is well
stirred, drop in a little more soda, about ¼ teaspoonful, and stir
good. Pour on the slab and spread as thin as possible. When partly cold
turn batch over. By adding soda as above your batch will be the same
color on both sides, not yellow on one side and brown on the other.
FRUIT BAR.
1 pound English walnuts,
1 pound pecan halves,
1 pound Brazil nuts.
½ pound cherries,
3 slices red pineapple cut up in small pieces.
¼ pound citron cut up in small pieces.
Small handful of wide sliced cocoanut.
Set this one side; now cook
5 pounds sugar,
2 pounds glucose,
Water to dissolve same to 290°.
Set off the fire and stir in all the above nuts and fruits, and finish
as with Brazil or Almond Bars. This is a good, rich piece of goods and
sells well.
PEANUT SQUARES.
These are for wholesale trade.
Take 5 pounds granulated sugar, 5 pounds glucose, 1 quart water and
8 pounds peanuts; cook to about 280°; then add 8 pounds roasted and
shucked peanuts after you take your batch off the fire. Pour on slab;
roll out as thin as you desire, then cut into one inch squares.
BUTTER PEANUT.
Place in kettle
6 pounds sugar,
3 pounds glucose,
1 quart water,
5 pounds shucked peanuts.
Cook all to hard crack, about 290°; then set off fire and add ½ pint
molasses ½ pound butter and 1 oz. carbonated soda. Pour on slab and cut
in small squares.
GOODIES.
Place in kettle
2½ pounds granulated sugar,
1½ pounds glucose,
1 pint water.
Cook to 290°; then add ½ pound butter, 1 oz. salt; then you can add
pecans, English walnuts, almonds, pignolias, hickory nuts or black
walnuts. Cut in small squares.
SALT WATER TAFFY.
Place in kettle
4 pounds C sugar,
2 pounds glucose,
½ pound butter.
Cook to about 260°; then add tablespoonful of salt and 2 oz, glycerine;
pour on slab when cool; pull well on hook; add vanilla flavor when
pulling; now pull out in round sticks about the size of stick candy,
cut in small pieces with shears, wrap in wax paper.
BUTTER TAFFY.
Place in kettle
4 pounds granulated sugar,
2 pounds glucose.
Cook to 300°; then add 1 pound butter, pour on slab as thin as
possible; mark in diamond shape with caramel cutter.
This can be made in chocolate by adding ½ pound bitter chocolate.
BARCELONA TAFFY.
Make the same as Butter Taffy, but before you pour it on slab, add 2
pounds filberts or hazel nuts broken up. Cut into slabs about 12×18.
CHEWING TAFFY.
Place in kettle
4 pounds granulated sugar,
2 pounds glucose,
¼ pound butter,
¼ pound nucoa butter,
1 oz. gelatin, dissolved in hot water first,
Enough sweet cream to dissolve sugar.
Cook to about 260°; then pour on slab; when cool pull on hook and
flavor with vanilla. Can be made in chocolate flavor by adding ½ pound
bitter chocolate.
ALMOND BAR.
Blanch 5 pounds almonds; set them on side; now put
4 pounds sugar,
3 pounds glucose in a kettle, with water to dissolve same, and cook
to 270° or 280°, set off fire and add the almonds; stir them in the
batch well; set on the fire just one second so as to warm it on the
bottom, and pour it out on the slab between the iron bars; spread out
nice and even; when cool cut in bars one by four inches. By blanching
the almonds the goods look and sell better. If you prefer to roast the
almonds a little, add them when the batch is 270° and stir them in on
the fire until they just start to brown, then pour off quick.
BRAZIL BAR.
Place in the kettle
5 pounds sugar,
3 pounds glucose.
Water to dissolve same.
Cook to 270° or 280°; set kettle off on a barrel and add all the Brazil
nuts you can possibly stir in; set on the fire just a second so as to
warm it up on the bottom, then proceed the same as with almond bar.
You can make pecan, pignolia and filbert nut bars by proceeding the
same as with Brazil bar, as all nut bar goods are cooked the same.
PEANUT CRISP.
Put 4 pounds of shelled peanuts in a popcorn popper or a sieve, and
roast them nice and brown; pour them in a sieve and break them all up
by pressing and rolling them around with your hands until all the husks
are off; then blow all the husks off and place the nuts on a table and
break up fine with a rolling-pin; now put in a kettle
6 pounds sugar,
2 pounds glucose,
Water to dissolve same, and cook to 290°.
Set off and stir in the nuts, then pour on the slab, spread out as thin
as you possibly can and cut with a caramel cutter the size of caramels,
or break in pieces to suit.
This is a delicious piece of goods and sells well.
No. 1. COCOANUT KISSES.
Vanilla.
Melt cream fondants as for bon bons, and then stir in all the long
strip cocoanut it will stand; then set it off on one corner of your
slab; now flavor it with extract of vanilla, then have a glass of water
and a teaspoon, and with the spoon dip in and take out just half a
spoonful at a time, and with the thumb slip it off on the slab; drop
the spoon in the water every third or fourth time that you dip them;
they will slip off more readily. Continue this until the batch is
finished; let them remain on slab five minutes and they are ready to
pick up, put in pans or dishes for the store.
No. 2. COCOANUT KISSES.
Strawberry.
Proceed as with Cocoanut Kisses No. 1, only color a dark pink and
flavor strawberry; finish same as No. 1.
No. 3. COCOANUT KISSES.
Chocolate.
Same as No. 1, only flavor with a little dark chocolate, and finish
same as No. 1.
No. 1. COCOANUT BARS.
Vanilla.
Grate six fresh cocoanuts; set them one side; now cook
6 pounds sugar, 2 pounds glucose,
Water to dissolve same, cook to 238° or 240°.
Set off on a barrel and flavor vanilla; now add all the cocoanut, and
stir it until it just starts to grain; now pour it on a nice clean and
dry slab, between the iron bars, and spread it out the height of the
bars, say about four inches in length.
No. 2. COCOANUT BARS.
Rose Flavor.
Proceed as with Cocoanut Bars No. 1, only flavor the batch with extract
of oil of rose, and color a light pink. Finish same as No. 1.
No. 3. COCOANUT BARS.
Strawberry Flavor.
Same as Cocoanut Bars No. 1, only flavor with strawberry, and color
dark red; finish as No. 1.
No. 4. COCOANUT BARS.
Chocolate.
Same as with Cocoanut Bars No. 1, only when taken off the fire add a
little dark chocolate and stir until chocolate is thoroughly dissolved;
finish same as No. 1.
COCOANUT ROSE.
4 pounds glucose,
2½ pounds sugar,
No water.
Cook to 250° over a slow fire, then pour in all the wide strip cocoanut
you can possibly stir in and just as the cocoanut starts to brown pour
off on the slab and spread thin; when cold break up in small pieces.
Use fresh sliced cocoanut for this.
No. 1. COCOANUT DIAMONDS.
6 pounds glucose,
2 pounds sugar,
Water to dissolve same.
Cook to 242°; set off on a barrel and add all the fine powdered
cocoanut you can possibly stir in; flavor vanilla, and pour on a dry,
clean slab; roll it out with a rolling-pin the height of the bars; when
cold, mark with a caramel cutter, straight one way and on the angle the
other; this will allow you then to get them in the shape of a diamond.
When they are cut, throw them in a sieve and throw granulated sugar
over them, shake the sieve until sugar is out and they are ready for
the store.
No. 2. COCOANUT DIAMONDS.
Proceed as with No. 1, and you can color the syrup after it is off the
fire any color or flavor you wish. They are made in vanilla, rose,
chocolate and strawberry.
HONEYCOMB CANDY.
As this recipe is known by very few candy makers, I am confident that
after you have made it you will be well pleased with your purchase of
this book. Small batch.
Place in kettle
5 pounds sugar,
2 pounds glucose,
Water to dissolve same.
Cook to 285°; pour it off on the slab; when ready to handle pull it on
the hook and flavor and color to suit; when well pulled twist the air
out of it and flatten it out in a piece one inch thick and about one
foot long, then lay it before the table furnace; now place a piece of
iron pipe in the center of the batch and roll the batch round it, close
up the left end of the batch, then get your helper at the other end;
now place the end of a pair of small bellows and pump air in the pipe,
drawing out the pipe slowly at the same time; when the pipe is all out,
then place the bellows in the hole where the pipe was and pump easy;
pull out the batch quickly to about ten feet, then pull out the bellows
and close the end by pressing on it so as to not let the air out of the
batch; now bring both ends together and pull it again to ten feet long;
now bring both ends together once more, and pull this time the length
of your table if possible; let cool quick as possible and break in
four-inch lengths.
NOTICE.
Study this recipe good first and you will see that the batch is easily
made, and by trying one or two batches you will be able to turn out
some nice goods. The size of the pipe should be fifteen inches long and
two inches around.
CANDY CHAIN.
For Holiday Trade.
Place in kettle
7 pounds sugar,
3 pounds glucose,
Water to dissolve same.
Cook to 285° and pour on the slab, then pull on the hook and twist out
the air; now flatten it out in front of your table furnace in a piece
about eight by twelve, and mark a ridge in the center and pour in a
little cotton seed oil, then lay in a small handful of starch; now
get a ball of string and open it and lay a piece in the center where
the oil is and close the batch around it, pull it out nice and round
as for stick and then lay the ball of string that is on the left end
of the batch in a box and pull it as stick and feed it through a kiss
machine. Have the helper keep the batch straight as it comes from the
machine, also watch the ball of string so it will not get tangled up
while you are pulling out.
After you have made one or two of these batches you can make some very
pretty goods, by making same with stripes and clear centers or clear
outside and pulled centers. This class of goods can be made only by
practice, so don’t get discouraged if your batch is not perfect after
the first attempt.
TO PREPARE CREAM FONDANT FOR DIPPING BON BONS.
When the centers are ready to dip, get your bon bon kettles ready and
put water in one and place it on the fire, when it starts to boil then
put what fondant you want in the other, and put it over the other and
heat by the steam or hot water; stir continually and don’t get this too
hot, but just so you can handle it nicely; set it off, flavor and color
to suit. Dip whatever you have ready, one at a time, lay or drop them
on wax paper, let remain for at least a half hour, then they are ready
for the store.
No. 1. CREAM FONDANT.
For Outside Dipping for Bon Bons and Wafers.
Place in a kettle 15 pounds of sugar, with water enough to dissolve
same; cover kettle and let it come to a boil, then take off the cover
and add ½ a teaspoonful of cream of tartar, cook to 228°; then add 1
pound glucose and cook to 238° or 240°; pour off on dampened slab and
let remain until cold, then cream it by taking a wooden paddle and
working it to and fro until the batch forms into a lump, then cover it
with a damp cloth and let it remain for one hour; it is then ready to
put into a crock or bucket, and keep covered with a damp cloth at all
times, which keeps it in good condition until used.
There are plenty of other recipes for making good fondants, but I think
this the best I have ever used, as it retains a gloss that cannot be
obtained with other creams.
No. 2. CREAM FONDANT.
For Outside Dipping of Bon Bons and Wafers.
This is also a good, reliable cream. Use 20 pounds sugar and water
enough to dissolve the batch and cook it to 238°; pour it on the
dampened slab and at once squeeze the juice of 8 lemons over the batch;
let it remain until good and cold, then cream it as in the usual way.
No. 3. CREAM FONDANT.
For Outside Bon Bon Dipping.
Twenty pounds sugar and water enough to dissolve same; add ½
teaspoonful cream of tartar, and cook to 238°; sprinkle your slab
lightly with water, pour your batch on and let remain until cold, then
cream it as in the usual way.
CREAM CENTERS.
For Chocolate Drops and Bon Bons.
First make whatever impression you wish to run, by filling your starch
boards and taking a stick that has a straight edge and scraping it from
the top to make a level surface, then make your impression with your
molds that have been previously stuck on a stick, say 1½ by 18 inches
long, and the molds put half an inch apart; when you have all the
impressions made then put in your kettle whatever fondant you may want
to run and set it over a very slow fire, and stir until it gets just
hot enough so as when you put your finger in it feels uncomfortable;
set it off at once on a barrel and flavor and color to suit, and with
a large funnel and round stick to fit the hole in the funnel and long
enough so as you can take hold of the top, fill this funnel with the
fondant, and by raising the stick and lowering it quickly, start to
fill the impressions in the starch boards; let remain until hard
enough, take out, blow the starch off of them and they are ready to dip
in chocolate or cream fondant.
This explanation is given for new beginners only. By adding a few drops
of acetic acid to the above the centers will remain soft much longer.
CREAM FONDANT.
For Running in Starch for Centers for Bon Bons and Chocolates.
30 pounds sugar,
10 pounds glucose,
Water enough to dissolve the same.
Cook to 238°; pour on a dampened slab, let remain until cold; cream it
as No. 1 fondant.
There are many different ways of making cream for fondants. Almost
every candy maker has a way of his own; but after trying twenty
different ways of making it I find the ones given in this book give
better satisfaction than any of the balance I have made or seen made.
NEVER SWEET OR KNEADED CARAMELS.
This is without question one of the best caramels on the market for the
money. I believe this alone is worth the price of the book. First, place
6 pounds sugar,
3 pounds glucose,
Water enough to dissolve same, in your kettle, cook it to 238°; pour it
off on the damp slab, and start to cream it at once, which will make it
a good tough cream; now set it to one side; now place in kettle
8 pounds sugar,
16 pounds glucose,
½ pound nucoa butter,
2 oz. cocoa butter,
½ gallon cream.
Stir and cook to 270°; then add half gallon more cream and cook just to
a crack only; set the kettle off and add the 9 pounds of tough cream
you made on the start, and stir it in until all is well dissolved, then
try it, and if it is a good, firm, hard ball, pour it on the slab; if
not, set it on the fire just a minute until it is. Pour it on the slab,
let remain five minutes, then fold it all up and cut in three pieces of
equal size; in one piece mix in almonds, in the other chocolate, and
let the other piece remain as it is; then lay it between the iron bars;
with a heavy rolling-pin roll it out the height of all caramels; let it
remain until cold, then mark and cut.
No. 1. CARAMELS.
This recipe for caramels will stand up in the hottest weather and is
the best one I have ever tried, and it gives satisfaction both to the
trade and the proprietor.
CARAMELS.
Vanilla.
Put in clean copper kettle
4 pounds sugar,
3 pounds glucose,
4 oz. nucoa butter,
½ gallon cream.