preserves if you are unable to obtain plums.
CHOCOLATE FIGLETS.
Grind 5 pounds figs, and then add 2 pounds of fondant to it and knead
both well together; use XXXX sugar, and get it to a good stiff paste,
then flatten it out on the slab to about the thickness of caramels and
with a half inch tin lozenge cutter cut them out and dip in chocolate.
The above are also nice to dip in fondant, and look well made larger.
When dry cut in two so as to show the center.
SPUN SUGAR.
You may and you may not be able to make the above to look well the
first time you attempt it; but by practice, you will soon be able to
turn out quite a respectable batch. Cook any amount of sugar, and
water to dissolve it, to 276°, not above this, and see that you put
no more water in than is enough to dissolve the sugar, as boiling it
too long affects the color of the batch; use about one pint of water
to every 2 pounds of sugar; when the batch starts to boil cover the
kettle and let the steam wash the sides clean, then take off cover
and when the batch is cooked to 276° set kettle on a barrel; now have
ready two newspapers spread on the floor, and set a clean, empty sugar
barrel on the center of the paper and with a common egg whip, or four
or five kitchen forks tied together, dip into the batch and then swing
the forks or egg whip to and fro quickly as possible across the barrel;
continue this until the batch starts to darken; when at that point it
is unfit for use and must be added to what scraps you have; pick up the
spun sugar and form it as you wish.
MARSHMALLOW CHOCOLATE BRITTLE.
Take 4 pounds of fresh marshmallows and 2 pounds of dipping cream and
knead them together in front of the table furnace to a stiff paste; set
to one side, so as it will remain warm, and then place in kettle
7 pounds sugar,
2 pounds glucose,
Water to dissolve.
Cook to 310°; then add ½ pint of dark molasses, and stir and cook to
320° or 330°; pour on slab when partly cold, fold up and pull on hook,
then twist out the air and place it on the spinning table and shape
it in a piece about ten by fourteen inches, and place the marshmallow
cream in the center the length of outside piece and fold it up as for
stick; then flatten it all out and pull in one inch strips as wide and
a little thicker than Boston chips, and have helper run the caramel
cutter over it; when cold dip in dark, sweet chocolate.
FOREST SWEETS.
Place in kettle
5 pounds sugar,
2 pounds glucose,
Water to dissolve same.
Cook to 280° or 290°; then set kettle off on barrel and stir in all the
mixed shelled nuts you can possibly get in, then pour all in a coarse
sieve and let the drippings run through in a pan; now dump the batch on
a cold slab and with your fingers separate the nuts when cold; place
them in a long nickel pan for the store.
The nuts used are Brazils, almonds, walnuts, filberts and pecans.
OPERA CHOCOLATES.
Make a batch of Opera Cream and when done melt it as other fondant and
run in starch molds, such as a pointed common chocolate.
These goods, when well flavored with vanilla, are a leader.
SALT WATER SQUARES.
Place in kettle
5 pounds sugar,
2 pounds glucose,
Water to dissolve same.
Cook to 270°; then add ¼ pound of butter, a teaspoonful of salt, stir
and cook to 280°; pour on slab, spread it with palette knife as thin as
possible; mark them with a caramel cutter at once, and when cold break
them apart.
VANILLA MARSHMALLOWS.
First dissolve 15 ounces gelatin in 3 quarts of hot water and set it
to one side; now place in kettle 15 pounds glucose, no water; stir
and cook to a hard ball, or about 248°; then set it off on barrel and
add 15 pounds XXXX sugar, then pour in the batch, through a strainer,
the 3 quarts of gelatin water, then pour the whole lot together and
flavor vanilla; now place in your marshmallow beater and beat until the
batch is good and stiff; pour it on slab; see that the slab is heavily
sprinkled with XXXX sugar, then with a palette knife spread it even
and sprinkle XXXX sugar over the top; let stand four or five hours,
then cut in squares size of all marshmallows; in cutting don’t draw the
knife, but press down and cut; have iron bars on slab before pouring
batch.
After you make the above you will never begrudge the money paid me for
this book.
ALMOND CARAMELS.
Roast 5 pounds large almonds and set them to one side; then stick into
the end of each one the point of a good, sharp toothpick; the round
Chinese toothpicks are the best; when this is done cook a small batch
of caramel; when done, set the kettle off on a barrel and dip each one
of the roast almonds in it, then stick the end of the toothpick in the
hole of a fine sieve that must be turned upside down near your work;
continue this until all is finished, and when the caramel gets cold
pull out the toothpick and you will find it ready for use and a piece
of goods fine enough for the best retail stores. Don’t let toothpick
run through sieve; place it in sieve on an angle so that the caramel
won’t touch anything; then it is impossible to tell how they were
dipped.
In making a nice batch of Peanut Bar, it is best to blanch or husk the
peanuts. My way of doing this is to cook a batch of peanuts as for
Salted Peanuts, but omit the salt; when cold pour them in a sieve and
with the hands rub them until the husks are loosened, then blow them
all off; put on a batch as for Peanut Bar, only omit the peanuts, and
when the batch is about 280° or 290° set it off on a barrel and stir in
the nuts; then pour on the slab, flatten out nicely between iron bars;
when cold cut in bars to suit.
BLANCHED ALMOND BAR.
Proceed as with Almond Bar No. 1, only pour in blanched almonds instead
of almonds with husks on, as it adds to the beauty of the goods and
they sell better.
ALMOND COCOANUT CREAM.
First blanch 2 pounds almonds and split them; now put in kettle
8 pounds sugar,
1 pound glucose,
2 pints water.
Cook to 244°; pour on the damp slab; let batch remain until cold, then
grate two cocoanuts and lay on the batch, and with a paddle cream them
as you would other fondant; when done place all in a kettle, warm it
over steam, and when quite thin add vanilla extract and pour on slab
between iron bars; when cold cut oblong shape with a lozenge cutter and
dip them as other bon bons, and place half an almond on each.
VIOLET CREAM WAFERS.
Place in bon bon kettle 3 or 4 pounds of No. 1 bon bon cream; melt
it as for patties, not too hot; color violet and flavor with floral
extract of violet, then pour all in a funnel and drop on wax paper,
size of a quarter; when dry turn them over and dry the bottom, and they
are ready for the store.
SOFT-CHEWING CHOCOLATE BUTTER-SCOTCH.
Place in kettle
7 pounds dark brown sugar,
3 pounds glucose,
½ pound butter,
2 ounces nucoa butter,
2 ounces cocoa butter,
Water to dissolve same.
Cook and stir to a good, hard ball, not to a crack, but to a hard ball
only; then set off and add ¼ pound of dark, bitter chocolate and stir
until well melted; then pour on slab between iron bars; when cold cut
in pieces one by three inches and wrap in wax paper.
These goods will not stick if not wrapped, but it is customary to
always wrap butter-scotch.
ORANGE CHERRY BON BONS.
Grate the rinds of two oranges; now get 4 pounds fondant and place it
on the table or slab, and with XXXX sugar knead it to a good, stiff
cream, so that you can roll it out in little balls the size of a
marble; then when all is rolled out put 3 or 4 pounds No. 1 fondant in
bon bon kettle and color it a delicate orange, and flavor very little
with one drop of oil of orange; then add the rinds of the two oranges;
melt the cream as for bon bon dipping, and dip the cream balls; place
on top of each one-half of a French cherry.
COCOANUT DATES.
Split 5 pounds dates and remove the seeds; then get 5 pounds fondant
and knead into it 1 pound of fresh grated cocoanut and roll out in
small pieces enough to fill the date, and close it up; now melt 4
pounds of bon bon cream in bon bon kettle and dip each date, and when
cold cut in two in the center, and in each piece place in the cream end
a small almond.
Don’t crystalize these goods, as they can be made fresh often and sell
better.
NUT BUTTER CRISP.
Place in kettle
7 pounds sugar,
3 pounds glucose,
Water to dissolve same.
Cook to 300°; then add 1 pint of dark molasses and ½ pound butter; stir
good to 320°; then set off and add quickly 6 pounds chopped almonds,
and pour on slab between iron bars; mark with caramel cutter; when cold
break apart in pieces to fit pans and break up where they are marked as
you sell them.
ROCK TAFFY.
Make half batch of Sponge Taffy, as per recipe given, and roll it in
one mass; set it to one side; now cook a full batch of Lemon Taffy
to 270°; pour on slab, then prepare it for the hook; pull good, then
flatten it out on the slab and lay the Sponge Taffy in the center and
wrap it with pulled batch; now place the batch before table furnace
and flatten it out; pull out in strips two inches wide, and have your
helper cut them four inches in length.
DAISY CHOCOLATES.
Cook 7 pounds sugar,
1 pound glucose,
Water to dissolve same, to 244°.
While cooking add 2 pounds fine powdered cocoanut and then pour on
dampened slab; then pour a few drops of violet color; also flavor with
extract of violet; when cold, cut; cream it in the usual way, then
prepare it as other cream and run it in starch prints in oblong shape,
and dip in chocolate.
TURKISH CREAM.
First dissolve 2 ounces albumen in 1 pint hot water; now place in kettle
6 pounds sugar,
2½ pounds glucose,
1 quart water,
2 ounces nucoa butter.
Cook to 254°; pour on slab, work with spatula until it begins to get
cloudy; then add the dissolved albumen, 2½ pounds shelled almonds and
1 ounce vanilla; put in tin box. Let it set a few hours, then cut in
squares or slices.
WAFER CHOCOLATES.
Melt 5 pounds of dipping cream in kettle; set off on a barrel and stir
in
3½ pounds Heide’s Almond Paste,
1 ounce ground bitter almonds,
2 pounds of cold dipping cream.
Dust the slab thick with XXXX sugar and pour the batch on it; when cold
flavor pistachio and work into it XXXX sugar to a stiff dough; roll
it out the thickness of mint wafers, and with lozenge cutter one inch
round cut them out and let them set until they form a crust and are
hard enough to handle; now get your chocolate ready for dipping, and as
you pour the chocolate in the pan or upon the slab add a little finely
chopped almond with it and mix it into the chocolate and then dip.
TURKISH CREAM NOUGAT.
Place in kettle
18 pounds sugar,
12 pounds glucose,
Water to dissolve same.
Cook to 255°; set off on barrel and with paddle stir it until it
becomes a good, heavy cream; now add the whites of 18 eggs well beaten,
and stir and beat until all is a good, stiff, heavy cream; then add
English walnuts, pecans, or almonds, and pour in pan or tray lined with
common manilla paper or wafer paper; when cold cut in bars to suit.
You can make the above vanilla, strawberry or chocolate flavors. They
are all nice and sell well.
APRICOT CENTER.
Take ten-pound can of apricots and run them through a colander or
fine sieve, then put all in a kettle and add 10 pounds sugar; cook
over a slow fire and stir until quite thick, so that when you raise
the paddle it won’t run off, but drop off in chunks; then set kettle
off on barrel and add 3 ounces of dissolved gelatin and run the batch
in starch in round, flat molds; let remain over night; use this for
dipping or crystalizing then.
When dipped in fondant and then cut in two, they make a showy piece of
goods.
GUM DROPS.
This recipe is intended only for retail confectioners, as large
manufacturers of candies do not, or would not, attempt to use this
formula in the manufacture of Gum Drops; nevertheless, it pays to make
them.
Soak 4 pounds of gelatin in 3 gallons of water a half hour; now take 30
pounds sugar, 8 pounds glucose, and add only 1 pint of water, and cook
to 240°; then add the gelatin batch and flavor vanilla or strawberry;
stir only one minute, and then set the kettle off on barrel; let it
stand a few minutes, then skim off the top and run in starch or any
style of molds you wish.
CREAM DATES.
Cut open 5 pounds of dates, remove the seeds, then fill it with
fondant; form them in original shape and lay them in granulated sugar;
sift off the sugar and they are ready for use. You can make them
vanilla, strawberry or chocolate by coloring and flavoring the fondant
before filling the dates.
CREAM ALMOND DATES.
Proceed as with above, only when you have placed the fondant in the
date put a blanched almond in the fondant, so it will show.
WOODLAND CREAM DATES.
Open 5 pounds dates and remove the seeds, then grind 2 pounds hickory
nuts or pecan meats and stuff the dates and close them, then dip them
in fondant; use the smallest dates you can. Also dip the above goods in
chocolate. They are nice and sell well.
COCOANUT BALLS, SANDED.
Place in kettle
3 pounds glucose,
1 pound sugar.
Stir and cook to 246°; set off on barrel, and stir in all the short
strip cocoanut it will stand, then pour in all on the slab and pick up
little pieces and form them in little balls the size of a marble and
lay them in granulated sugar; sift off the sugar and they are ready for
the store.
These goods are also nice dipped in chocolate or fondant.
ICE CREAM CENTERS FOR CHOCOLATES.
A Delicious Piece of Goods.
Make a batch of Vanilla Marshmallow No. 1, and when all beat up in your
beater set one side, then put 50 pounds fondant cream in a kettle and
set it over another kettle half full of water; set it over the furnace
and stir and cook until the cream is melted and quite hot; then add it
to the marshmallow batch and stir good until all is well mixed; then
pour it in funnel and run it in starch any shape to suit.
You can color and flavor the above to suit your taste. If the batch is
too large for you, divide or quarter it.
PIGNOLIA CHOCOLATES.
Roast 2 pounds of pignolia nuts and chop them up fine; now get 5 pounds
dipping cream, and with XXXX sugar work into the cream the nuts and ¼
pound of Heide’s Almond Paste, and flavor strong with vanilla extract;
work all into stiff paste and form them in shape and size of pecans;
now chop up 2 or 3 pounds of raw pignolia nuts and dip the creams in
chocolate and then roll them in the chopped nuts.
QUEEN CHOCOLATES.
Cook a batch of Maple Fugies and grain them as per fugie recipe, then
pour them in one pile on the slab and add 3 pounds fondant, and with
XXXX sugar knead it all up to a stiff dough; then with the hands roll
out oblong pieces about twice the size of a pecan; when done dip them
in chocolate.
These goods are fine eating.
PINEAPPLE JELLY CHOCOLATES.
Cook 8 pounds sugar and water to dissolve same, to 254°; then add 2
quart cans of grated pineapple and stir until it begins to thick and
jellies on the side of the kettle; then set off on barrel and add 3
ounces of dissolved gelatin; now line four taffy pans with heavy oil
paper and pour into them the batch about half an inch in thickness to
the pan; dust the top with XXXX sugar; let set a day and a night then
turn out and cut them the size of caramels and dip in chocolate.
PIPE STEM BON BONS.
These goods are new and fine, and are delicious eating. Get a 5-pound
box of Chase’s Pipe Stem Lozenges, assorted flavors, then roll some
pieces of fondant around each piece; when done dip them as you would
all bon bons, and when through cut in two in the center so as to let
the lozenge be seen on each end.
CLEVELAND’S CHOICE.
Make a batch of Opera Cream; when done roll with the hands pieces about
the size of a caramel, only round, and dip in chocolate.
Don’t make too many ahead in hot weather, as they become rancid in
about ten days.
CHERRY CREAMS.
Place in kettle
8 pounds sugar,
1½ pounds glucose,
Water to dissolve same,
1 pint cream.
Cook to 238°; set off, and color a delicate pink and flavor highly with
wild cherry; now add 1 pound of French cherries finely chopped, and
with the paddle stir it against the sides of the kettle until it starts
to grain; as soon as you discover the least particle of grain pour it
out on slab between iron bars, the thickness of caramels; when cold
mark as caramels; place in taffy pans and break apart as sold.
APPLES ON A STICK.
This is a Winner For Children.
Get any amount of small apples and stick in each one at the top, where
stem is, a small wooden skewer, such as butchers use to pin roasts
with; now cook a batch of molasses taffy to 280°; set off on barrel and
dip the apple in so as to cover it completely; let drip off and stand
them on the slab until cold.
PEACH CHOCOLATES.
Squeeze peaches through a sieve until you have ½ gallon of the pulp,
then add to it 4½ pounds of sugar and 1 pound of glucose, a little
water, and 2 ounces of dissolved gelatin; place all in kettle and
cook to 244°; set off on barrel and stir in 1 pound of fresh grated
cocoanut; pour in taffy pans lined with manilla paper; let remain over
night, turn out and tear off paper, cut in small oblong pieces and dip
in chocolate.
PEAR BON BONS.
Squeeze through a sieve any amount of ripe pears; place them in a
measure, and to each quart add 2½ pounds sugar and 1 pound glucose; add
just a little water, and cook to 244°; set kettle on barrel and run off
quick as possible in starch prints, small pattern, and sift starch over
them; let remain ten or twelve hours, then take out and dip in fondant
No. 1, and flavor and color to suit.
FIG GLACES.
Place in kettle
4 pounds sugar,
1 pound glucose,
Water to dissolve same.
Cook to 320°; pour on slab; when enough to handle place in front of
your table furnace; proceed same as in pulling out buttercups, only in
marking them use your caramel marker instead of a buttercup cutter and
cut them just the length of two buttercups.
KLONDIKE NUGGETS.
Melt about 5 pounds sweet chocolate, then mix in about 5 pounds chopped
nuts; then drop them in small, irregular lumps about the size of a
walnut; when dry wrap each one in gold foil (which can be obtained of
any of the supply houses advertised in this book).
These goods should sell at the rate of 60 cents per pound.
MAPLE CREAMS.
Place in kettle
10 pounds maple sugar,
3 pounds glucose,
1 pound butter,
4 pounds powdered cocoanut,
Water to dissolve batch.
Cook to 238°; and set off and with vanilla and add 1½ pounds No. 1
fondant; stir it well until fondant is dissolved, then pour in taffy
pans lined with manilla paper; let stand one day and turn out; take
paper off and cut in squares size of caramels, and crystalize if you
wish.
MAPLE FIG BON BONS OR CHOCOLATES.
Place in kettle
3 pounds sugar,
2 grated fresh cocoanuts,
2 pounds ground figs,
Water to dissolve the batch.
Cook to 238°; set off on barrel and add 1½ pounds maple fondant; stir
until fondant dissolves, then pour in pans lined with manilla paper;
let remain until it sets or gets hard; turn out, take off paper and cut
as caramels and dip in No. 1 fondant, or in chocolate.
COCOANUT CAKES.
This is strictly for the retail trade, and I find this recipe better
than the one where the batch is grained in the kettle.
Place in kettle 2 gallons of water and set it on the fire; now put a
dishpan over it and place in it 5 pounds fondant and stir until all the
fondant is well melted, then add two fresh grated cocoanuts and stir
good until well mixed, then set kettle and all near the slab, set a
glass of water on slab, and now dip a teaspoon in the water, then dip
out a teaspoonful of the mixture and with the thumb slide it off of the
spoon on the dry slab and with the point of your spoon form it round.
You can flavor the above vanilla, chocolate, rose or strawberry.
CREAM CHOCOLATE SQUARES.
Place in kettle
10 pounds sugar,
1½ pounds glucose,
Water to dissolve same.
Cook to 236°; pour on dampened slab, and pour over it 1 pound dark,
melted chocolate; let remain until cold, then cream it in the usual way
and put away in bucket or crock; now melt the batch over the steam or
very slow fire and add ¼ pound butter; when batch is quite hot pour it
in pans lined with oiled paper; let remain until goods are cold, then
turn out, take off the paper, and cut the size of caramels; place in
pans and crystalize.
These goods are also nice dipped in chocolate.
A CHEAP AND GOOD COCOANUT JAP.
Place in a kettle
10 pounds glucose,
2 pounds sugar,
1 quart water.
Cook to 238°; set it off on barrel; now take a large wooden bowl, or
if you have none use a small sized washtub, and pour into it a pail of
water, then empty it out at once; this is done just to make the tub
damp; now place in the tub about 20 pounds fine powdered cocoanut, and
as your helper pours over it a dipperful of the batch just cooked, you
stir it in good with a paddle; continue this until you cannot possibly
stir in another pound, then pour it out on a slab and flatten it out
the height of your bars with a rolling-pin; let set one hour, and cut
to suit.
Another way to finish this is to flatten out two-thirds of the batch,
then color the other third a light pink and flatten it out over half
of the other batch then cut the third not covered and lay it over the
red, and when this is cut in slices it will leave the red center.
After cutting Jap lay it in granulated sugar; then sift or shake off
the sugar and place in boxes or pans.
COCOANUT LOVE SQUARES.
Vanilla.
Place in kettle
4 pounds sugar,
1 pound glucose,
Water to dissolve same.
Cook to 240°; then set the kettle on barrel; now flavor vanilla and
add 2 pounds macaroon cocoanut and stir it until it starts to grain
the batch, then pour off quickly on the slab and with a palette knife
spread it as thin as possible; let remain ten minutes, then mark and
cut as caramels.
COCOANUT LOVE SQUARES.
Strawberry.
Proceed as with above, only when the batch is cooked color pink and
flavor strawberry, then add cocoanut; finish same as vanilla.
COCOANUT LOVE SQUARES.
Chocolate.
Proceed as with vanilla, only add ¼ pound dark chocolate when batch is
cooked, and finish same as vanilla.
ALMOND PASTE DATES.
Open 5 pounds of dates, remove the seeds and lay the dates open flat
ready for use; now take
3 pounds No. 1 dipping cream,
2 pounds almond paste,
1 pound English walnut pieces,
and knead it to stiff paste by using XXXX sugar; pick up little pieces
of this paste and lay in each date and close the date so as the cream
can be seen on one side; throw them in granulated sugar; sift off the
sugar, and they are ready for the store.
The above dates can also be dipped in No. 1 fondant and then cut in two
pieces, or dipped in chocolate and left whole; they eat well either way.
BURNT SUGAR OR CARAMEL COLOR.
Take any old saucepan and place in it 2 pounds sugar; now place it over
the fire, and when it starts to dissolve and smoke stir it with a spoon
or stick until all is a mass of black, melted and burnt sugar; set it
on the table and add and stir in a little water; don’t get it too thin;
and when cold pour in bottle for use.
You can omit the water if you wish and thin it with glucose and form a
paste; but as you have very little use for it the water is good enough
for retail shops.
PIGNOLIA CHOCOLATES OR BON BONS.
Proceed as with Peach Chocolates, only use roasted pignolia nuts
instead of cocoanut, and cut in small squares and dip in fondant or
chocolate.
MAPLE FONDANT.
Place in kettle
15 pounds maple sugar,
2 pounds glucose,
Water to dissolve same.
Cook to 238°; pour on dampened slab. When cold cream it in the usual
way, and use the cream for outside dipping or bon bons, or to make
maple patties or wafers.
JIM CROW CHOCOLATES.
Run in starch, oblong shape, 10 pounds fondant well flavored with
vanilla; then prepare 3 pounds chocolate, and when it is ready cut up
fine 1 pound of roasted almonds and stir them in the chocolate as you
use it and dip the centers.
This makes a nice outside coating if the nuts are chopped fine.
ROAST ALMOND CHOCOLATES.
Chop very coarse 5 pounds of roasted almonds, and dip them in
chocolate, by mixing all the nuts you can possibly stir in the
chocolate, and then with the fingers pick out a little at a time and
place on wax paper in size and shape of a pecan nut.
TO COOK SUGAR FOR CRYSTALIZING.
This all depends on how heavy a crystal you wish; and as there are no
two candy makers who work alike it will lay with you whether you like a
light crystal or a heavy one.
Place any amount of sugar you wish in kettle, and add plenty of water
to dissolve it; see that sides of kettle are clean, and cook by a syrup
gauge to 33½° for light, 34 or 35½° for heavy crystal.
Let crystal remain in the same kettle it is cooked in; don’t disturb it
until you wish to pour it over the goods you wish to crystalize, which
is cooked, before it is ready to use.