follow the above advice you will be able to crystalize goods in a
respectable manner.
UNCOOKED MARSHMALLOWS.
30 pounds sugar,
15 pounds glucose,
1½ gallons water,
2½ pounds gelatin.
First dissolve the gelatin in 1½ gallons water; put it and glucose
in kettle, then add the sugar, then the water, then flavor vanilla,
and beat the whole lot good and stiff with marshmallow beater; when
done finish as other marshmallows on slab, with XXXX sugar on top and
bottom.
ANOTHER GOOD, RELIABLE MARSHMALLOW RECIPE.
First dissolve 3½ pounds gelatin in 2 gallons of warm water; set one
side; now put in the kettle
40 pounds sugar,
20 pounds glucose.
Add the gelatin water; strain first; stir and cook to a good, firm
ball, say 248°; set off on barrel, after you have beaten it up good
and stiff; now place it in your marshmallow beater and beat until it
gets very stiff, then flavor and pour in rubber bag and drop on manilla
paper in round cake shape, or lady finger shape, or any shape to suit
your taste; let stand until they set good, then turn the paper over and
dampen it with a damp cloth or sponge; peel off the paper.
You can, if you wish, immediately after these goods are dropped,
sprinkle on them small nuts or small raisins, or in fact anything you
think nice.
No. 1. COCOANUT CREAM ROLLS.
Vanilla.
Take 5 pounds fondant and work in all the fine, fresh grated cocoanut
it will stand, then flavor it strong with vanilla and form into rolls
about one inch thick and four inches long; when done dip in chocolate
and roll in long strip cocoanut; when dry cut in two on an angle. These
goods look well and sell well.
ROSE TABLETS.
Place in kettle
6 pounds sugar,
1 pound glucose,
Water to dissolve same.
Cook to 290° or 300°; pour on slab; when cold fold it up and cut
off one-third of it and color it a deep red; now add to the other
two-thirds nearly 1 ounce of tartaric acid, a few drops of oil of
lemon; flavor highly with rose, knead it well and pull on hook nice and
white; form it in a round piece, then flatten out the red piece and
wrap it around the white and run it through tablet rollers or in drops.
COFFEE DROPS.
Place in kettle
8 pounds sugar,
2 pounds glucose,
1 pint cream,
1 quart water.
Cook to 250°; set off on barrel and color dark with burnt sugar, then
flavor strong with extract of coffee and pour on slab; when cool knead
it good and form it in shape and run it through a lemon drop roller,
and then pour them in XXXX sugar and sift off the sugar and place them
in pans for the store.
SUGARED POP CORN.
White.
Pop a lot of corn and set it one side; now put about 5 pounds of sugar
in the kettle, with water to dissolve same, and cook to 238°; then set
off and pour in all the corn you can stir without spilling out any with
the paddle; stir all good, and while doing so have your helper sprinkle
over it 1 pound more of dry sugar, and this will make more of a crystal
on the corn; stir until it is well grained.
SUGAR POP CORN.
Red.
Proceed as with above, only after the batch is off color it a light red
before you add the corn.
No. 1. CHOCOLATE NOUGAT CUP CAKES.
Make a batch of French Nougat No. 1, and instead of pouring it in
boxes, pour it on the slab in one pile; now, with the hands take out
pieces and roll them in balls, then flatten them out until they are the
size of the bottom of a teacup and about the size of a biscuit, then
coat them in chocolate and lay them in a box filled with ground almonds
and cover them all up; cut, when dry, in four pieces.
These goods eat and look well and are new.
No. 2. COCOANUT NOUGAT CUP CAKES.
Proceed as with No. 1, only when you have dipped them in chocolate
roll them in strip cocoanut; when cold cut as No. 1; you can color the
nougat to suit.
These goods show fine and sell well.
POP CORN FLAKE.
Place in kettle
4 pounds light yellow sugar,
½ pound glucose,
1 pint molasses.
Cook to 290°; take off the fire and let set about half a minute, then
stir into the batch about half a tablespoonful of soda and whatever
amount of fresh pop corn you wish; then pour on well greased slab, and
cut into large sheets.
BUTTER CREAM.
Place in kettle
16 pounds sugar,
10 pounds glucose,
4 pounds caramel paste,
Water to dissolve,
1 pound butter.
Cook to 240°; set off fire and stir in 10 pounds fondant; stir until
fondant is all melted, then run them in starch any shape you wish to;
the smaller the mold the better.
CRYSTALIZED ALMONDS.
Blanch 5 pounds Jordan almonds, set them one side until perfectly dry,
then place them in a deep pan and crystalize them; cook this crystal to
35°.
CRYSTALIZED RAISINS.
For Topping Off Nice Boxes of Candy.
Open raisins and take the seeds out, and in their place stuff fondant;
leave them on the stems; when you have prepared the amount you wish,
place them in deep pans and crystalize them.
These goods are original and look fine.
Cook this crystal to 35½°.
In dipping French cherries in chocolate, it is policy to dip them in
fondant first, as then after they are dipped in chocolate the acid
won’t eat through and cause the chocolate to become sticky.
MAPLE NOUGAT.
Place in kettle
6 pounds maple sugar,
4 pounds glucose,
Water to dissolve same.
Cook to 250°; set off on barrel, and then beat the whites of 16 eggs;
when done add them to the batch and stir and beat until the mass is
good and thick and hard to stir; then add 4 pounds of almonds or
pecans, stir them all through, and with an iron spoon dip out the batch
and place it in a box lined with wafer sheets and place a wafer sheet
on top after batch is poured.
CHOCOLATE BUTTER-SCOTCH.
Place in kettle
10 pounds dark brown sugar,
5 pounds glucose,
Water to dissolve same.
Now place it on the fire and add
2 ounces cocoa butter,
2 ounces nucoa butter,
½ pound dark chocolate,
1 pound butter.
Stir and cook to a hard ball, not a crack; then pour on slab, between
iron bars; when cold, cut and wrap in wax paper.
MAPLE BUTTER-SCOTCH.
Proceed as with Chocolate Butter-Scotch, only use maple sugar instead
and omit the chocolate; finish as the above.
MOLASSES PEPPERMINT CHIPS.
Place in kettle
1 gallon dark molasses,
½ pound butter,
2 pounds sugar.
Cook to 270°; stir all the time while cooking; pour on slab, fold up
edges and form in shape to pull on hook; while pulling flavor with oil
of peppermint; pull until the batch has a golden color; twist out the
air and form it in a flat piece, in front of table furnace, and pull
out as Boston chips.
ORANGE COCOANUT CREAM.
Cook 7 pounds sugar,
½ pound glucose,
Water to dissolve same to 246°.
Pour off on a dampened slab, then pour over it the gratings of one
cocoanut, also the grated rinds of two oranges, and flavor with a
little oil of orange; when cold cream it in the usual way; let it stand
for one hour, then place all in a kettle and melt it over another
kettle with hot water in, so as the steam will melt it slowly; stir all
the time and color it orange; when melted pour it in taffy pans lined
with manilla paper; when cold cut in bars to sell at five cents each,
and wrap in wax paper tied with fancy string or ribbon.
ROSE COCOANUT CREAM.
Proceed as with orange, only flavor with oil of rose and color pink;
finish same as orange.
MARSHMALLOW PECAN CHOCOLATES.
Cut any amount of marshmallows in two with a pair of shears, then place
a pecan half on the side just cut, so as it will stick; when ready dip
in chocolate.
You can also dip the above in fondant; they are nice eating. You can
also use split almonds or English walnut halves, instead of pecans;
they are all good.
LEMON COCOANUT CREAM.
Proceed as with rose, only flavor with good extract of lemon and color
yellow.
CREAM TAFFY.
Place in kettle
10 pounds sugar,
1 pound glucose,
Water to dissolve same.
Cook to 260°; then add 1 quart of cream; stir and cook to 270°; pour on
slab; when cool enough pull on hook until it gets nice and spongy, then
flatten it out on table and pull it out in strips about three inches
wide and cut in five-cent bars; wrap in wax paper; tie up each piece
with baby ribbon. This candy will grain soft and is delicious eating;
flavor while pulling, rose, vanilla or chocolate.
You can, if you wish, pull out the above in flat sticks one inch wide
and six inches long, and put them up in one-pound boxes, assorted
flavors and colors.
FIG PASTE CHOCOLATES.
Take 2 pounds of fig paste and 4 pounds of fondant and knead them
together good and stiff; then form little balls out of them, the size
of a marble, flatten them out with your finger as you lay them in
chocolate.
This center is fine and a great deal better eating than anything run in
starch.
You can also dip the above in No. 1 fondant.
CHOCOLATE ALMOND CLUSTERS.
Roast 5 pounds of almonds; when cold get chocolate ready for dipping;
take 1 pound of the almonds and place them in a taffy pan, then pour
over them chocolate enough to cover them, and then pick up six or eight
at a time and lay them in one heap on wax paper; continue this until
finished; then when they are dry cut in two in the center. The nuts
will then show and they make a nice piece of goods to top off a box.
VIOLET CHOCOLATES.
Melt any amount of No. 1 fondant over a very slow fire and stir good;
when dissolved set it off on a barrel and color a delicate color of
violet, then flavor violet and add 2 pounds glucose to every 10 pound
of fondant you have melted; stir in the glucose good, and run in small
oval starch prints; when they are ready to dip, dip them in dark
chocolate and sprinkle on each a little crushed violet.
MAPLE CREAM WALNUTS.
Dip English walnut halves in No. 1 fondant and have the fondant quite
thin by heating a little more than you would for nice dipping; then
after you are done, dip them in maple fondant. This makes a nice
combination and eats well.
If you use small walnut halves the above goods are also nice dipped in
chocolate.
PISTACHIO BON BONS.
Melt 10 pounds No. 1 fondant in kettle over steam and add to it ½ pound
pistachio nuts, chopped up very fine, color a light green, and flavor
with pistachio, then add 1 pound glucose; now run them in starch prints
in small-sized shapes; when they set and are ready to dip, dip them in
No. 1 fondant and place half a pistachio nut on top of each; let the
outside dipping cream remain white.
FILBERT BON BONS.
Chop up 2 pounds roasted filberts, after the husks have been blown
off; knead them into No. 1 fondant with XXXX sugar to a stiff paste.
Then roll them out in balls the size of marbles, dip in No. 1 fondant
and place on top of each half a filbert; flavor the dipping cream with
vanilla.
The above are also nice dipped in chocolate.
BUTTERNUT CREAMS.
Use black walnuts.
Chop up fine 2 pounds black walnut meats; first see that there are no
shells among them; now melt in bon bon kettle 6 pounds No. 1 fondant,
and when melted add the nuts; stir, and then with a teaspoon dish out
½ teaspoonful at a time and with the thumb slide them off on the slab;
when done crystalize them.
You can also dip the above in chocolate instead of crystalizing them,
and they make a good, rich center.
ICES FOR CRYSTALIZING.
Take 12 pounds No. 1 fondant and cut it in three parts of 4 pounds
each; now flavor one vanilla, one strawberry and color pink; the other
knead in a little dark chocolate, then work each piece into a stiff
cream by adding XXXX sugar; now roll out each piece to about eighteen
inches in length and set them together, then roll them round; cut up in
four pieces so as to handle easily, and roll them until you get a long
strip which is about as thick, or a little thicker, than stick candy;
now cut them in small pieces and set them side by side on the bottom of
a taffy pan; let them remain until a crust forms, so as to handle them,
then crystalize them in a syrup cooked to 33½°.
You can also make the above each color separate and cut them in flat or
square pieces, or you can work chopped nuts in them, or you can make
a batch with bottom cream; then have a layer of apricot jelly, then a
layer of cream on top.
These goods are nice for adding to mixed candy, and if you have good
taste you can make a dozen different patterns; some round, some square,
some diamond shape, etc.
SPICED DATES.
Cut open 5 pounds dates and remove the seeds; now take 3 pounds of
fondant and mix into it a five-cent package of New England mince meat;
knead it well to a stiff paste by adding XXXX sugar; now roll out in
little pieces the size of a marble and fill each date, and let the
open end show the cream as in common cream dates, then sand them in
granulated sugar.
The above goods can also be dipped in fondant or chocolate, and are a
fine piece of goods.
In dipping bon bons, you can sometimes use glycerine, by pouring a
little of it in the cream; it has a tendency to keep the bon bons a
little softer, and they will not become hard and dry as soon as without
the above.
HONEY NOUGAT.
Cook ½ gallon of strained honey and 4 pounds of XXXX sugar to a hard
ball, over a slow fire, then add and stir the whites of 12 eggs, well
beaten before adding them, then cook to a thin crack and set off on
barrel and add any amount of almonds to suit; pour in box lined with
wafer paper; cover top also with wafer paper; let remain until cold;
cut with a sharp knife.
OPERA CHERRY BON BONS.
Make a batch of Opera Cream, and then roll out pieces size of a marble
and press a French cherry into each piece; dip them in No. 1 fondant
and flavor the fondant a very little with wild cherry, and color it a
delicate pink.
FILBERT BRITTLE.
Cook 4 pounds sugar,
1 pound glucose,
1 pint water, to 250°; then add a tablespoonful of butter and about
the same of black strap molasses; stir and cook to 289°; set off on a
barrel; pour into it 1½ pounds of ground filberts; pour on the slab,
and with a palette knife spread it out as thin as you possibly can, the
thinner the better; turn batch over, and when cold break up and place
in pans.
BRITTLE CANDIES.
This class of candies are leading the bar goods, as they are more
delicate and are not so hard on the teeth, and by making black walnut,
Brazil nut, hickory nut, pecan and almond brittle the same as you would
filbert brittle, you will find a ready sale for them, if made in small
batches and fresh daily.
BUTTERCUPS.
8 pounds sugar,
1 pound glucose,
Water to dissolve same.
Cook to 320°; pour on slab; when cold enough pull on hook and flavor to
suit; twist the air out and flatten it out on the spinning table, and
place the center in it and close the ends, form it in a round piece as
for stick candy and pull it out as stick and cut with buttercup cutter,
or run caramel cutter over it. While you are working on the above
batch have your helper get the center ready, so as when you take it
from hook it is ready for you; make the center of warm No. 1 fondant,
by placing the fondant in front of table furnace and adding a little
XXXX sugar in it; get it good and warm, as a cold center will cause the
outside to crack when pulling or cutting.
You can cook 2 pounds of glucose just to a boil, then set off on a
barrel, stir in ground nuts of any kind or ground figs to a stiff
paste. This is a good center and quickly made.
Every candy maker has his own way of making centers for buttercups, but
I find the above good enough, as they sell as good as any I know of. In
fact, buttercups and Boston chips are back numbers and out of date in
most parts of the country.
In making buttercups practice alone will teach you, as there are so
many kinds of centers, and outside wrappers, some with stripes, some
plain white; also others colored pink, violet, green; some with outside
not pulled, but clear; so you will find out that experience alone will
teach you to make a nice line of the above goods.
CINNAMON BON BONS.
Take 4 pounds of No. 1 fondant and knead into it ½ teaspoonful of
ground cinnamon, then pick up little pieces and roll them out the
size of marbles; when done dip them in No. 1 fondant and have helper
sprinkle on each bon bon just a little cinnamon as you dip them.
GINGER DROPS.
Place in kettle
8 pounds sugar,
2 pounds glucose,
Water to dissolve same.
Cook to 230°; pour on slab; pour on batch ½ ounce of tartaric acid
and ½ ounce of extract of ginger; knead the batch good till all is
well worked in, then form it in shape and run through small lemon drop
rollers.
In running cream in starch prints for bon bons or chocolates, you will
find by adding a few drops of acetic acid to the cream just before
filling the impressions that it will have a tendency to make the
centers softer.
MAPLE WALNUT CHOCOLATES.
Dip any amount of English walnut halves in maple fondant, then dip them
in chocolate.
This is a good combination and sells well.
NUT SQUARES.
Using almonds, pecans, filberts, English walnuts and Brazil nuts as per
this recipe:
Place in kettle
5 pounds sugar,
1 pound glucose,
Water to dissolve same.
Cook to 270°; add tablespoonful of butter and 2 pounds of either of the
above nuts, chopped coarse; stir and cook to 290°; pour on slab between
iron bars and mark with caramel cutter; when cold break them up and
place in long nickel pans.
CHOCOLATE BUTTER SNAPS.
Make a batch of butter-scotch as per recipe given, only omit the lemon
extract, and cook the batch to 280°; then pour it on slab and knead
it well; place it in front of table furnace and flatten it out, and
pull in ½ inch strips length of table, and have helper run the caramel
cutter over it; when cold break apart and dip in dark chocolate.
COCOA MAPLE CREAM.
Place in kettle
5 pounds maple sugar,
1 pound light brown sugar,
2 pounds glucose,
Water to dissolve same.
Cook to 248°; set off and add
4 fresh grated cocoanuts,
1 ounce cocoa butter,
1 pound maple fondant.
Stir all until fondant is well melted, and the batch looks thick and
creamy, then pour on slab between bars; when cold, mark with caramel
cutter and break or cut as caramels.
The above are nice dipped in fondant or chocolate.
BRAZIL CREAMS.
Select small Brazil nuts, and dip them in No. 1 fondant; flavor vanilla.
These goods eat well and are easily made.
Dip some in fondant and color the fondant a light pink and flavor
strawberry.
MAPLE COCOA CHOCOLATES.
Place in kettle
3 pounds maple sugar,
4 pounds glucose,
1 pint water.
Cook to 230°; then pour in 7 pounds of fine grated cocoanut and stir
and cook to a good soft ball; pour on slab in one pile, and form little
balls out of it about the size of marbles; when cold dip them in
chocolate.
You can also dip the above in maple fondant; they are nice eating and
sell well.
By making batch of nougat, such as maple nougat, using dark brown
sugar, you will find you will have a fine piece of goods, and one hard
to imitate by others, as the above sugar gives it a rich and peculiar
flavor.
STICK CANDY.
10 pounds sugar,
2 pounds glucose,
Water to dissolve same.
Cook to 310°; pour on slab; fold up at once, and cut off about 1 pound
and color it a dark red; set it where it will keep warm; now pull the
large piece good and white, and flavor peppermint while pulling; twist
air out and then flatten it out on the spinning table and form it in a
square piece; now roll out the red piece and cut it into four pieces,
flatten one of them wide, and place it on the white batch the length
of it, then place the other three pieces on as the first, in different
places, and then form the whole batch round; then take one end of it
and raise it up and pull up till you get it in shape of a long-necked
bottle, then lay batch down and pull out in stick size the length of
the table; have your helper twist one end while you help him on the
other; when done, keep rolling the sticks until cold, or they will
flatten on one side; cut with shears or stick candy chopper.
LEMON STICK.
Cook batch as for peppermint, only color the one pound yellow and pull
it on hook, and knead into the main piece 1½ ounces of tartaric acid,
and leave it clear; form it as for peppermint and top off with lemon
stripes, and finish as the peppermint batch.
In making stick candy canes, cut off the lengths you want on an angle,
and see that one end is a little smaller than the other; have helper
roll them until he sees they are getting cold, if he bends them too
soon the canes look flat and it affects the sale of them.
HOREHOUND STICK.
Proceed as for horehound squares, only run the caramel cutter over
the batch one way, then with a large batch knife mark the lengths by
pressing with the knife; when cold take hold at the end, and they break
much easier.
LEMON CUTS.
Place in kettle
4 pounds sugar,
4 pounds glucose,
3 pounds butter.
Cook to 252°; pour on slab, and add the grated rinds of 8 lemons and 10
drops acetic acid; roll in bunch; let stand in front of table furnace.
Now place in kettle
8 pounds sugar,
1 quart water,
1 teaspoonful cream of tartar.
Cook to 330°; pour on slab; when cool color light yellow and pull on
hook; now wrap this around the first batch and pull out the same as
buttercups, cutting them with your buttercup cutter. This is a very
fine eating piece, and you will find after your first batch it is a
trade winner.
CREAM NUT SQUARES.
Place in kettle
5 pounds sugar,
1 pound glucose.
Cook to 236°; then set off of fire and add 5 pounds dipping fondant.
When thoroughly dissolved stir in 2½ pounds hickory nut meats; flavor
with vanilla; pour in box or tray lined with wafer paper. When cold cut
in squares and crystalize them.
These goods can be made in strawberry, chocolate or pistachio, using
any kind of nut meats, and coloring pink, chocolate and green.
CHOCOLATE STRINGS.
First melt 1 pound sweet chocolate; then stir in XXXX sugar until
stiff; now place in kettle
5 pounds sugar,
¼ teaspoonful cream of tartar.
Cook to 330°; pour on slab; color any color desired. When cool pull on
hook, then use as wrapper to first batch and pull out like buttercups,
only about half the size of lead pencil. Cut with caramel cutter.
APRICOT BON BONS.
Run 5 pounds apricot through a fine sieve, add 5 pounds granulated
sugar and 1 pound glucose; cook to a jelly (try in cold water to find
out when it has jellied); then add a few drops of bitter almond
and run in starch; let stand until next day, then dip in fondant or
chocolate; or, you can crystalize them.
DEGREES OF COOKING.
The trade uses different terms for the degrees of cooking. I give the
following:
On the Syrup Gauge.
Light crystal 33½°
Heavy crystal 34½°
On the Thermometer.
Crystal syrup 220°
Soft ball 238°
Medium ball 240°
Stiff ball 244°
Hard ball 250°
Light crack 264°
Medium crack 272°
Hard crack 290°
Extra hard crack 330°
Caramel 360°
COCOANUT TEA BISCUITS.
Place in kettle
4 pounds sugar,
4 pounds glucose,
Enough water to dissolve.
Now add 10 fresh grated cocoanuts; stir constantly until cooked
to medium ball, or 240°; pour on slab; spread out and roll with
rolling-pin; cut out with biscuit cutter, place in hot oven on double
baking tins until top is brown.
LOZENGES.
Lozenges can be made in the following flavors by simply changing color
and flavor:
Peppermint,
Wintergreen,
Musk,
Clove,
Cinnamon,
Sassafras.
First place 6 ounces of well cleaned gum tragacanth in a porcelain
bowl, with 4 pints of water and 1½ ounces of gelatin. Let this soak
half a day; add 2 pounds glucose; mix thoroughly, then force it through
a fine cloth onto your marble; add XXXX sugar well sifted and work
into a good stiff dough, then roll out with rolling-pin and cut out
with regular lozenge cutter; then sprinkle a little starch on them,
afterwards blowing it off with bellows.
CREAM PECAN BAR.
Place in kettle
5 pounds granulated sugar,
1 pounds glucose,
1 pint water,
1 ounce Jap gelatin, soaked for 4 hours in cold water.
Cook to 236°; set off of the fire and stir in 4 pounds of dipping
cream, then add 2 pounds of pecan halves; pour on your cream slab
between iron bars and when cold cut in 5 and 10 cents bars.
CREAM WALNUT BAR.
Proceed as with Cream Pecan Bar, only, use Black Walnuts instead of
Pecans.
RAINBOW BAR.
Proceed as with Pecan Bar, only after you add the dipping cream divide
your batch into 3 parts, color one a pink, the other chocolate by
using a little bitter chocolate; let the other remain white, flavor as
follows: White, vanilla; pink strawberry or raspberry, the chocolate a
small amount of vanilla; now pour the pink on your slab then the white
on top of the pink; the chocolate on top of that, let it get cold and
then cut in bars.
PECAN KISSES.
Take 5 pounds of fondant; place in kettle over steam bath, melt, then
take off of fire and stir in 1½ pounds shelled pecans, now drop them on
wax paper, same as cocoanut kisses.
ENGLISH WALNUT KISSES.
Same as above, only, use English walnuts instead of pecans.
HOW TO SELL CREAM NUT KISSES.