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FRYE'S
PRACTICAL
CANDY MAKER
COMPRISING PRACTICAL RECEIPTS
FOR THE MANUFACTURE OF
Fine "Hand-Made" Candies,
ESPECIALLY ADAPTED FOR
FINE RETAIL TRADE.
BY G. V. FRYE,
PRACTICAL CANDY MAKER,
CHICAGO, ILL.
Entered according to Act of Congress in the year 1884, by G. V.
FRYE, in the Office of the Librarian of Congress, at Washington.
Rights of Translation reserved.
COPY-RIGHT SECURED.
I authorize any lawyer, or other person, in the United States, to
notify me should any one attempt to reprint the foregoing receipts.
I will pay them, and all infringments will be prosecuted to the full
extent of the law.
G. V. FRYE
PRESS OF E. J. DECKER, CHICAGO.
PREFACE.
It is not my intention in presenting this volume to the trade to write a
long, dry dissertation on Confectionery, but to give plain practical
receipts for the manufacture of fine Hand-made Counter Goods, and as I
make no pretensions to literary merit, I hope to disarm criticism.
The work is the fruit of years of personal experience in the manufacture
of fine candies, and though containing much, it does not pretend to
teach all that a candy-maker should know; that must be learned by years
of practice. Although not perfect, confectioners will find this little
volume a useful one, if not invaluable. Its utility even to those who
are skilled in the art of candy making appears to the writer to be
great. But it is more especially designed for confectioners whose
business does not justify their securing the services of skilled
workmen. Many confectioners would be glad to exhibit to their customers
a fine display of choice hand-made candies, knowing that by so doing
they would soon increase their trade, but the wages of a good workman,
in this line, are high, and he can not afford to keep one. The prices
asked for the goods, by those that will wholesale them, make them too
expensive to be practical, and at the same time the goods do not ship in
good order, even if he had a favorable opportunity of buying them, so he
is obliged to handle a line of cheap goods, which seldom give any
satisfaction, or at least, do not create a desire for candies from his
place; hence, his trade, or what should be his trade, is swallowed up by
those whose goods are fresh and tempting. To such, the importance of
this little volume, ready at call, to assist the confectioner in making
a fine line of counter goods, is too plain to require discussion.
In conclusion, I earnestly hope these practical receipts will be an
acceptable offering to a very large number of confectioners, whose
prosperity I would promote. To them it is commended with the respects of
the author.
G. V. FRYE.
CONTENTS.
SUGAR. PAGE
How to Select, 9
Facts for the Workman, 9-10
Degrees of Boiling, either with Thermometer,
Saccharometer, or Water Cook, 11-13
COLORS.
Kinds to Use, and How to Make, 14-16
STICK CANDY.
Peppermint, 17
Lemon, 19
Wintergreen, 19
Cinnamon, 19
Sassafras, 19
Cloves, 19
FRUIT ROCK.
Strawberry, 20-21
Lemon Slices, 22
Checkerboard, 22-23
Lettered Candy, 23
COUGH, AND OTHER DROPS.
Lemon, or Sour, 24
Mint, "New" and "Old Style," 24-25
Malt, 25
Lime Juice, 25
Wild Cherry, 26
Hoarhound, 26
Boneset, 27
Iceland Moss, 27
Flaxseed, 27
Eng. Barley Sugar, 27
Tar, 28
Fruit, In Five Flavors, 28-29
TAFFIES.
Vanilla, 30
Pine Apple, 30
Lemon, 31
Chocolate, 31
Cocoanut, 31
Molasses, "Old" and "New Style," 31-32
TAFFIES, (EXTRA FINE).
Hickory Nut, 33
Walnut, 33
Cocoanut, 33
Brazil, 34
BAR CANDIES.
Brown Almond, 35
Blanched Almond, 35
Peanut, 36
Sliced Cocoanut, 36
Brazil, 36
English Walnut, 36
Fruit, 36
Molasses Sliced Cocoanut, 37
Black Walnut, 37-38
CARAMELS.
Vanilla, No. 1, 39
" No. 2, 40
Maple, 40
Strawberry, 40
Cocoanut, 40
Honey, 41
Pulled, 41
Chocolate, Plain, 41
Chocolate, Cream, 42
Vanilla, Opera, 42
Maple, Opera, 43
Chocolate, " 43
Nut, 43
BUTTER CUPS.
Butter, 44
Hickory Nut, 44-45
Nectar, 46
Walnut, 46
Cocoanut, 46
Chocolate, 46
Lemon, or Sour, 47
Fruit, 47
COCOANUT GOODS.
Cocoanut Bar, White, 48
" " Red, 48
" " Yellow, 48
Vanilla Cocoanut Paste, 49
Strawberry " " 49
Maple " " 49
Chocolate " " 49
White Cocoanut Cakes, 49
Molasses " " 50
Cocoanut Potatoes, 50
" Biscuits, 51
" Jap, 51
Molasses Cocoanut Jap, 52
Spanish Cocoanut Kisses, 52
ALMOND GOODS.
Almond Paste, 53
" Gems, 53
Cream Almonds, 54
Burnt " 55
Salted " 56
Almond Nougat, 56-57
MISCELLANEOUS GOODS.
Fruit Cake, 58
Nut " 58
Cream Peppermints, 58
" Wintergreens, 59
Small Mint Drops, 59
Molasses Mint Drops, 59
Mint Cakes, 60
" Kisses, 60
Lemon Cakes, 60
Boston Chips, 60
Flake Candies, 61
Strings of Comfort, 61
Pan Creams, 62
Butter Scotch, 62
Maple Cream for Counter, 62
Cream Bars, or Baby Cream, 63
Fig Bar, 64
Fig Paste, 64
Jelly Gum Drops, Lemon, 65
" " Rose, 65
A. B. Gum Drops, "Old Style," 65
Cordial Drops, 66
Marshmallow Drops, 66
Glace Nuts and Fruits, 67-68
CREAM GOODS.
Cream, or Fondant, 69
Fondant for Dipping, 69
How to Flavor and Color Cream, 70
Syrup for Crystallizing, 70
Casting In Starch, 71
Maple Fondant, 72
Dipped Bonbons, 72
Cordials Dipped, 73
Dipped Maple Bonbons, 73
Chocolate Bonbons, 74
Conserve " 74
Dipped Jelly Gums, 75
Cocoanut Marshmallow Bonbons, 75
Fruit Icings, 76
Almond Icings, 76
Hickory Nut Icings, 77
Fruit Nougat, 77
Cream Walnuts, 78
" Dates, 78
" Cherries and Raisins, 79
Cream Bonbons, 79
Jelly Cream Bonbons, 79
Conserve Bonbons, 80
" Icings, 80
Log Icings, 81
Acorn Bonbons, 82
Fig Creams, 82
Jelly Rolls, 83
Almond Confits, 83
Crab Apples, 83
Pine Apple Creams, 84
CHOCOLATE WORK.
How to make Chocolate Cream Drops, 85
To make Sweet Chocolate from Plain, 86
Pralines or Fancy Chocolates, 87
Varnish for Chocolate Work, 88
Apple Jelly, 88
Apricot " 89
Preserving Fruits, 89
Glazed Fruits, 90
Brandied Cherries, 90
SYRUPS FOR THE SODA WATER FOUNTAIN.
Simple Syrup, 91
Vanilla, 92
Chocolate, 92
Coffee, 93
Lemon, 93
Orange, 94
Strawberry, 94
Raspberry, 94
Blackberry, 94
Pine Apple, 94
Cherry, 94
Peach and Apricot, 94
Nectar, 95
Catawba, 95
Orgeat, or Almond, 95
Ginger, 96
Cream, 96
Sherbert, 96
Sarsaparilla, 96
Cayenne, 96
Cinnamon, 96
Maple, 96
SUGAR.
In selecting Sugar the confectioner must bear in mind that it is the
foundation of all confectionery, and he can not expect to manufacture
first-class goods except from first-class material; hence, select only
Sugar that is perfectly dry and of uniform quality, and in white, hard,
sparkling crystals; only such Sugar will give satisfaction.
In addition to selecting Sugar, particular attention must be paid to the
changes that Sugar undergoes in passing from one degree to another while
cooking, and also its action when united with such ingredients as cream
of tartar, glucose, molasses, nuts, fruits, etc. This must be done if
one expects to be a proficient workman in the art of making fine
candies.
FACTS FOR THE WORKMAN.
To have the following receipts produce the results desired certain
conditions are imposed on the workman. In the first place, the best of
Confectioner's Sugar must be used. Second, one quart of water to each
six pounds of sugar, unless more than eighteen pounds is used, in which
case, add only one pint of water to each additional six pounds. Third,
the amount of cream of tartar or glucose mentioned in each receipt.
Fourth, that all goods are to be cooked over a rapid fire unless
otherwise ordered. To show the importance of this I will illustrate: In
several places I have said "cook the sugar until it begins to turn
yellow or about 330 deg. by the thermometer." Now, if the best sugar, right
amount of cream of tartar and water, and the batch is boiled over a
rapid fire, it will not vary but a degree or so from turning at 330 deg.,
but if a lower grade of sugar is used, more cream of tartar, more water,
and the batch is boiled over a slow fire, the sugar will turn probably
before the batch reaches 300 deg., and the goods when made would soon become
sticky and unfit for the counter. There are often times when a poorer
grade of sugar must be worked and there is no reason why poor goods
should be made from it, but good judgment is necessary. If the sugar is
damp, use only water enough to dissolve it, use less cream of tartar and
cook over a very rapid fire; yet, such sugar can not be used for
first-class goods, and should not be used at all unless the best can not
be procured.
In flavoring candies never use ether flavors, only pure fruit extracts
and oils.
Put all hard sugar goods, as soon as made, into air tight tin boxes, so
they are not exposed to the atmosphere until needed for the counter.
In coloring the cheaper grades of hard candies, always make decided
colors, but in the finer hard goods and cream work make only delicate
shades.
Always dissolve cream of tartar in a small quantity of water before
adding it to the batch.
DEGREES OF BOILING SUGAR.
THREAD.
The first degree found in boiling Sugar is called the Thread. The manner
of ascertaining this is: having placed the batch on the furnace, which
for example we will call six pounds of sugar and one quart of water,
stir with a wooden spatula or skimming ladle until dissolved, having
boiled a short time, raise the skimmer from the batch, pass the fore
finger of the left hand across it, retaining on the end of the finger
some of the syrup; now place the end of the finger on the thumb, and
separate them, if a thread is formed between them, which breaks and
settles on the thumb, the degree is reached. By the thermometer this
degree is 220, by saccharometer 33 deg.
PEARL.
The next degree is the Pearl, and is indicated by trying as before, and
if able to separate finger and thumb to fullest extent, the degree is
reached. The thermometer will show at this degree, 226 deg., saccharometer,
37 deg.
BLOW.
Continue the boiling, and raising the skimmer, blow through it, if small
air bubbles appear on opposite side, the blow is reached, and the
thermometer will show 230 deg., saccharometer, 40 deg.
FEATHER.
Proceed with the boiling a few minutes, raise the skimmer and blow
through it as before, if a greater number of air bubbles appear the
degree is reached. The thermometer will indicate 236 deg., saccharometer,
42 deg.
SOFT BALL.
The next degree is the Soft Ball, and is determined in the following
manner: Place a measure of cold water near the furnace, and after
inserting the right hand in the water reach in the batch with two fore
fingers and bring out a small portion of syrup, immediately putting your
hand back in the water, and if you can work the syrup into a soft ball
in the water it has reached that degree. The thermometer showing 240 deg.,
saccharometer, 44 deg.
HARD BALL.
In a short time try as before, and if you can form the syrup into a hard
ball that will stick to the teeth, when bitten, the degree is reached.
The thermometer showing 248 deg., the saccharometer after this degree ceases
to indicate correctly.
SOFT CRACK.
The next degree reached, after continuing the boiling for a short time,
is the Soft Crack. Try in the water, as before, and if the syrup cracks
when pressed by the finger and thumb, but on holding a moment, forms
into a hard ball again, it is the degree sought. The thermometer shows
this degree to be 252 deg.
CRACK.
Test as before, and if the syrup cracks easily and will not form a ball,
it has reached the crack. The thermometer marks this degree 260.
HARD CRACK.
The next degree we use, is when after being tested as before, it cracks
like egg shells, and will eat up readily. The thermometer shows at this
degree 290 deg.
The degrees higher than the Hard Crack or 290 deg. are used only for such
goods as machine drops, stick candies, etc., and will be explained as we
proceed.
COLORS.
In choosing Colors for candy, certain qualifications are necessary.
First, they must not fade or change when exposed to the light. Second,
they must not be easily affected by acids or alkalies; hence, it has
been difficult to produce colors that are reasonably permanent and at
the same time harmless. Yet the following will be found as near perfect
as any yet produced.
RED, COCHINEAL COLOR.
Put on the fire, in a copper basin, two quarts of water; when it comes
to a boil, add one fourth of a pound powdered Alum; then the same amount
of powdered Cochineal; next, the same quantity of Salts of Tartar; let
it boil a minute, stirring all the time, then set off the fire, and stir
in six ounces Cream of Tartar; place again on the fire, and boil about
five minutes; then strain through a fine sieve; when cool enough, put
into a glass jar. Do not cover it, as it keeps much better when open to
the air.
CARMINE.
Take a three or four ounce bottle, fill half full of best No. 40
Carmine, and add Ammonia sufficient to fill the bottle; shake well, and
it is ready for use.
YELLOW, SAFFRON COLOR.
Put into a basin one pint of water, add to it two ounces of Spanish
Saffron, twelve ounces of Sugar, and one ounce of powdered Alum, boil
these together for eight or ten minutes, then strain through a damp
flannel bag; when cold add to it one gill of Spirits of Wine, and bottle
for use.
ANOTHER YELLOW.
This is made in the same way as the above, except use Fustic, instead of
Saffron, and one quart of water; it comes cheaper, but when used with
powdered sugar often turns brown, as much of the powdered sugar contains
traces of iron, being ground in iron mills; but used with other goods it
produces a bright yellow.
ORANGE.
This is made by adding red color to the yellow, and is done, as you need
it, by simply coloring, whatever you want orange, a bright yellow, then
add to it a few drops of red.
GREEN.
Take one peck of fresh Spinach, rub it to a pulp in a mortar, squeeze
from it all juice possible, and put it in a basin on the fire, and it
will soon curdle, as milk does when sour; immediately set off and strain
through a fine sieve; take the curd and add to it its bulk in powdered
Sugar, a few drops of Spirits of Wine, and what powdered Alum you can
hold on the point of a pen knife; bottle for use. Another nice green can
be made by adding to the second formula given for making yellow, a
sufficient quantity of Indigo to make it the shade desired.
BLUE.
Powder one-half ounce of Indigo, add to it enough Simple Syrup to make
it the consistency of cream, and one-half ounce Spirits of Wine.
BURNT SUGAR COLOR.
Take any quantity of scrap, dissolve and strain them, set on the fire
and cook until it begins to burn; now deaden the fire a little and let
burn slowly until very black, and the syrup, when raising the spatula,
does not run off freely; then add, very slowly, two gallons of boiling
water to each ten pounds of syrup, cooked by means of a long handled
dipper, pouring a stream no larger than a straw at first, when all is
added; let boil a few moments, then put into a crock for use.
STICK CANDIES.
As this line of goods are sold so cheap, the manufacturer of it is
almost entirely confined to the wholesale factory, the retailer
preferring to buy rather than to make it; yet, for those who may wish to
make their own, below will be found a formula which will make
first-class goods, but it must be remembered that considerable practice
and good taste is necessary to make nice stick candy.
PEPPERMINT STICK.
Twelve pounds of sugar, two quarts of water, stir until dissolved, then
add one full teaspoon of cream of tartar, (or if you wish to use
glucose, add three pounds of same, do this when you are weighing your
sugar, by hollowing out a place in the center of the sugar and pouring
in the glucose). Now put on the steamer and let it remain until the
batch begins to cook, then remove; in this way all the grains of sugar
adhereing to the sides of the basin are washed down; however, if any
should remain they must be removed with a damp sponge or cloth, as
otherwise they might grain your batch. Now cook till the sugar just
begins to turn yellow, then remove at once and pour out on a greased
slab, or if boiling by a thermometer, remove batch at about 330 deg. Now
throw in the edges of the batch and fold all together, take about two
pounds of the batch while it is still hot, and add to it red color, and
work it in with your hands or a batch knife, then place it on the
spinning table before the heater, to keep it warm. Now place the batch
on the hook, and flavor with peppermint oil, and pull perfectly white,
then form it into a roll; take about one-half of the red piece and pull
it into a wide strip just long enough to reach lengthwise across the
batch, then spin out the remainder of the red into six small strips, and
place them in same manner on batch, about one inch apart; then taking
hold of one end of the batch with right hand, hold it up, letting it
form itself into the shape of a wine bottle; now roll it before the
heater until it is warm enough to spin out nicely, and while one person
keeps the batch in shape, let another spin it out, rolling it as he does
so; when of the length desired break it off by suddenly striking it with
the edge of the hand, or cutting with the shears, and have a third party
roll until cold, then cut the sticks in lengths wanted, by means of the
candy shears.
LEMON STICK.
Prepare and cook same as peppermint; leave the batch clear, and flavor
with Lemon Oil on the slab before throwing it together; then takeing
about, or a little more than half the quantity that you colored red for
mint, pull white on the hook; form this into strips on the batch, as you
did in mint, then spin out somewhat smaller, as the candy being clear
will weigh heavier.
WINTERGREEN STICK.
Same as before, except when it begins to boil, color red in the basin;
when poured out on the slab and cooled enough to pull, reserve about one
pound of the clear red for the stripes; then having pulled the remainder
a nice pink shade, form the clear red piece into three stripes, of even
size, and place them on the batch about three inches apart, and proceed
as before.
CINNAMON STICK.
Same as peppermint, except put three red stripes, as in wintergreen.
SASSAFRAS STICK.
Pulled white, with two red and one yellow stripe, the yellow being
between the red.
CLOVE STICK.
Clear, with three white stripes of even size.
FRUIT ROCK.
These goods require a great deal of practice, and a new beginner will
waste considerable sugar before he can accomplish it in first-class
style. I shall explain a few kinds, and by the time you can make these
nicely you will be able to make any design you may wish.
STRAWBERRY ROCK.
Boil any amount of sugar, treat in the same manner as for stick candy;
when done pour out almost two-thirds of batch on the slab, and color the
rest red in the basin, and place again on the furnace, stirring the
color into the batch, then pour out. Now take a small piece of the first
poured out, say three-fourths of a pound, and color green and place it
before the heater. Now pull the remaining perfectly white; take about
one pound of this and form into a roll, about four or five inches in
length, then wrap around this about one-third of your red batch. Now
spin this out about five feet in length, and cut it into fifteen pieces
about four inches in length. Now put five of these together, then four
on top of these, then three, then two and one, forming a triangle. Now
form your green into a very thin, wide strip about twelve inches in
length; cut in three equal pieces, lay two of these flat on the table
and stand the third one in the middle. Now place a block of white on
either side of the perpendicular piece, forming a square of the whole;
place this on the base of the triangle already formed. Now wrap all the
white remaining around the whole, then forming the red into a thin sheet
wrap around the white and spin out as stick candy, when cold cut into
small cuts, by holding a stick in the left hand, letting it rest on an
iron bar and cutting with a knife in the right.
LEMON SLICES.
Having cooked your batch same as last, pour all out on the slab and
color one-fourth yellow; pull another one-fourth white, take of the
white just pulled one-half pound and roll all the clear around it in
such a way as the white will be in the center, then cut this into two
pieces, one being somewhat larger than the other; take the larger one,
spin it out into a strip about three feet in length, and cut into six
sticks of even length; place two of these together and third one on top,
forming a triangle; do the same with the other three, cut a small piece
from the pulled piece left and form it into two thin sheets and cover
two sides of the two triangles; pull out the remaining clear piece same
as the other and form two more triangles; then place the two triangles
covered white opposite each other, then the two other ones opposite, the
sharp edges of all meeting in the center. Now wrap the white remaining
around this, then the yellow, and spin out as before.
CHECKERBOARD.
Having poured the batch on the slab, color one-third of it chocolate;
this is done by kneeding into the batch about one and one-half ounces of
melted chocolate to each pound. Now leave another one-third of the batch
clear and pull the remaining third, reserving from it before pulling,
one and one-half pounds; form the clear into a square, also the
chocolate and place both together, then pull it out eight feet in
length, keeping the strips square. Now cut into sixteen pieces of six
inches each and build into a square block, the chocolate on the clear,
the clear on the chocolate, then wrap the white around it and spin out
the small clear piece into very small strips and place them on the batch
about one inch apart, proceed to spin out as before.
LETTERED CANDY.
This is made in the same manner as the Fruit Rock, and simply requires
good taste and practice.
DROPS.
LEMON OR SOUR DROPS.
Cook your batch the same as for Lemon Stick, about twelve pounds, pour
it out on the slab, fill an ordinary glass half full of tartaric acid,
add a little water, and work it into a paste; scatter this over the
batch, also a few drops of lemon oil. Now throw the batch together, and
with the batch knife work the acid through the batch; when cold enough
run through the drop machine, any design desired; remember the acid and
flavor must be worked in while the batch is still hot. The old way of
using the acid, dry, does not make as nice drop as the paste.
MINT DROPS.
Take twelve pounds of sugar, treat it in the same manner as you would
for Mint Stick. Color about two pounds red, for the stripes, pull the
rest white, form it into a roll and place fine red stripes around the
batch, about one inch apart; spin out as stick candy, but do not roll
it, as the stripes should remain straight; run through a sour drop
cutter.
"OLD STYLE" MINT DROPS.
Cook any number of pounds of clear scraps, as high as possible without
burning; use no cream of tartar or glucose; pour on the slab and flavor
with mint oil before throwing together, pull a small piece of the batch
as white as possible, and form it into stripes about one inch apart,
around the batch, and run through a drop machine.
MALT DROPS.
Twelve pounds of Sugar, small spoon of cream tartar or two pounds of
glucose, and cook until sugar begins to turn, or about 330 deg. by the
thermometer, if using cream of tartar; if glucose, the sugar will turn
sooner. Now add about one pint extract of Malt, slowly; this should be
warm before adding, stir until batch is ready to pour on the slab, which
will require a few moments, as the Malt reduces the batch; be very
careful and not let it scorch or burn, as that will destroy the fine
flavor of the Malt; run through a drop machine, any design wished.
LIME JUICE DROPS.
Twelve pounds of Sugar, small spoon of cream of tartar, or three pounds
of glucose; cook until sugar is just on the point of turning yellow,
keeping the sides of the basin well washed down; pour out at once on
oiled or greased slab, add to batch about one-half as much tartaric
acid as for Lemon Drops; form the acid into a paste by adding to it a
few drops of Lime Juice, work it into the batch, in the same way as for
lemon, together with half a teaspoon green color, and a few drops of Oil
of Lime; then run through a drop machine, forming a thin round, or
square drop.
WILD CHERRY DROPS.
Twelve pounds of Sugar, small spoon of cream of tartar, or three pounds
of glucose; when it boils add a few drops of red color, just enough to
tint the batch, then cook to a very Hard Crack, or 300 deg. or 310 deg. Set off
and stir in a tablespoon of extract of Wild Cherry and pour out on a
greased slab between iron bars. Make the batch cover a space at least
three feet square; as soon as it cools a little, run over it with a
caramel marker, both ways; this must be done quickly or the batch will
get too cold to mark.
HOARHOUND DROPS.
Boil in three quarts of water for five or ten minutes about five ounces
of Hoarhound, then strain through a fine sieve. Take this liquor and add
to it twelve pounds of Sugar and a small spoon of cream of tartar, or
two pounds of glucose, and cook to a Hard Crack, or 290 deg. or 300 deg. Then
pour out and run through a machine, or mark with a caramel marker, as
Wild Cherry. All or part clear scraps can be used instead of sugar, in
which case use no cream of tartar or glucose.
BONESET DROPS.
Same as Hoarhound, except make a liquor of Boneset instead of Hoarhound.
ICELAND MOSS DROPS.
Boil five ounces of Iceland Moss in three quarts of water for ten
minutes; strain and add to liquor twelve pounds of Sugar, small spoon
cream of tartar, or two pounds glucose; when it comes to a boil color a
deep red; cook to same degree as Hoarhound, flavor with a few drops Oil
Anise and pour on slab between iron bars and mark with caramel marker.
FLAX SEED DROPS.
Six pounds of Sugar, one quart of water, small spoon of cream of tartar,
or one or two pounds of glucose; cook to a Hard Crack, then stir in
three ounces of whole or powdered Flax-seeds and let cook a few moments;
pour out and either mark into squares with caramel marker, or run
through a drop machine.
ENGLISH BARLEY SUGAR DROPS.
Six pounds of Sugar, small spoon cream of tartar, or one pound of
glucose; cook to a Hard Crack, or 290 deg. Stir in four ounces butter and
a few drops of Lemon Oil, then pour out and mark as Iceland Moss, etc.
TAR DROPS.
Six pounds of Sugar, small spoon of cream of tartar, or two pounds of
glucose; cook to a Hard Crack, or 290 deg. Pour out on a well greased slab
and add about a small spoon of Pine Tar; then with a batch knife work it
through the batch, and run through a drop machine.
FRUIT DROPS, FIVE FLAVORS.
Twenty pounds of Sugar, three quarts of water, a heaping teaspoon of
cream of tartar, or sixteen pounds of Sugar and four pounds of glucose;
cook till the Sugar begins to turn yellow, then pour out at once; to one
fourth of the batch add two or three drops of red color, just enough to
make it a bright pink, then two full teaspoons of tartaric acid paste,
and a few drops of Nectar; to another fourth of the batch add sufficient
red color to make it a deep red, the same quantity of acid paste, and a
few drops of Strawberry flavor; to the remaining half of the batch add
as much acid as was given to the other two and a few drops of Lemon Oil;
run these through a drop machine, forming round drops. Now cook ten
pounds of Sugar in the same manner, color one-half of it Orange shade
and flavor, add acid paste as before, the other half color green, and
flavor Lime Juice; run through the same set of rolls.
TAFFIES.
VANILLA TAFFY.
Six pounds of Sugar, small spoon of cream of tartar or two pounds of
glucose; cook just to the Crack, or 252 deg., add to it while cooking one
Vanilla Bean, split in two; when poured on the slab remove the bean, and
when cold enough, pull perfectly white; remove from the hook and pull
into long strips, then cut into pieces three or four inches in length,
and wrap in wax paper. If brittle taffy is wanted, cook this same batch
to the Hard Crack, or 290 deg.; form it into a large cake, which may be
broken with a hammer as sold. If flavoring with the extract instead of
the bean, do so while pulling on the hook.
PINE APPLE TAFFY.
Cook same as Vanilla, except add no flavor in basin, and let the batch
reach the Hard Crack degree, then pour out two-thirds of the batch;
color the rest in the basin a bright red, pull the first poured out,
white, and flavor Pine Apple; form it into a cake, and having spread the
red pieces out into a sheet, cover it over the white.
LEMON TAFFY.
Same as Vanilla; color yellow in the basin before pouring out, then
flavor Lemon on the hook.
CHOCOLATE TAFFY.
Same as Vanilla; when on the slab add to the batch six ounces melted
Chocolate, work it into the batch with a batch knife.
COCOANUT TAFFY.
Six pounds of Sugar, small spoon of cream of tartar, or three pounds of
glucose; cook to the Hard Crack, then add three grated Cocoanuts; stir
until the batch reaches the Soft Crack; pour out at once; when
sufficiently cold, pull white on the hook, and run out into strips; cut
into pieces, any length desired, and wrap in wax paper.
"OLD STYLE" MOLASSES.
Five pounds of Sugar and one gallon of N. O. Molasses; put on the fire
and cook to a Hard Ball, then add two pounds of sweet butter, and
continue the cooking until the batch just reaches the Soft Crack, or
252 deg., if in winter; if in summer, cook to the Crack, or 260 deg.; pour out
on a greased slab, and pull to a bright golden color; form into strips,
and cut into bars four or five inches in length; wrap in wax paper.
ANOTHER MOLASSES TAFFY.
Three pounds of Sugar, three pounds of glucose, and one quart of
Molasses; cook to the Soft Crack; set off and stir into the batch one
teaspoon of saleratus; pour on a slab, and when nearly cold pull and
flavor on the hook, either with a few drops of Lemon Oil, Bitter Almond
Oil, or Extract of Mace; run out into bars as before.
TAFFIES, (Extra Fine).
HICKORY-NUT TAFFY.
Six pounds of Sugar, and just enough Molasses to color; a small spoon of
cream of tartar, or four pounds of Sugar and two of glucose; cook to the
Hard Crack; pour out on a greased slab, and before throwing together,
scatter over it about two pounds of chopped up Hickory-nuts; work the
nuts into the batch, then run it through a flake machine, about two
inches wide, and mark with a caramel marker into sticks. These are very
nice goods for fancy boxes.
WALNUT TAFFY.
Same as Hickory Nut, with the exception of the nuts.
COCOANUT TAFFY.
Same as others, except add three grated Cocoanuts, when batch has
reached the Hard Crack, and stir until the batch again reaches the same
degree; run through the flake machine, as wide as the machine will
admit, then mark with a caramel marker, diagonally, two ways, forming
diamonds. These are very handsome.
BRAZIL-NUT TAFFY.
Same as Walnut or Hickory-nut; but use no molasses, and when done, set
off and stir in one teaspoon saleratus; mark into sticks.
BAR CANDIES.
BROWN ALMOND BAR.
Ten pounds of Sugar, large spoon of cream of tartar, and when it begins
to boil, add six pounds of Almond Nuts, after having picked out all
shells and dusted the nuts thoroughly; stir slowly, keeping the sides of
the basin well washed, until nuts are as brown as wished, and slide off
the spatula easily when raised up; pour out between iron bars, about one
inch thick; when cold enough not to run, cut into bars with batch knife
and a mallet.
BROWN ALMOND BAR, (With Glucose).
Six pounds of Sugar, four pounds of glucose; cook to the Hard Crack,
then add six pounds of Almond Nuts; stir until the nuts cease cracking,
and it is done; pour out as before.
BLANCHED ALMOND BAR.
Same as Brown Almond, except blanch the Almonds; this should be done
sometime before making the bar, so the nuts will be dry.
PEA-NUT BAR.
Same as Almond Bar, except use ten pounds of Pea-nuts.
SLICED COCOANUT.
Ten pounds of Sugar, large spoon of cream of tartar; cook to a Hard
Crack, or 290 deg., then add slowly, five sliced Cocoanuts; (after paring
the Cocoanuts, cut them into halves, then slice them with a spoke
shave); stir carefully, till nuts are as brown as desired, then pour out
between iron bars, same as other nut bars. If cooking with glucose, use
same quantity as for Almond Bar.
BRAZIL BAR.
Ten pounds of Sugar, ordinary spoon of cream of tartar, or six pounds of
Sugar and four pounds of glucose; cook to a Hard Crack, or 290 deg., then
pour out one-half of the batch between iron bars, and scatter over this
five or six pounds of Brazil-nuts, after trimming all the dark skin off
them so that they are nice and white; now pour over the nuts the
remaining syrup, and cut into bars.
ENGLISH WALNUT BAR.
Same as Brazil-nut Bar.
FRUIT CANDY.
Six pounds of Sugar, one quart of water, a heaping spoon of cream of
tartar, or two pounds of glucose; cook to a Hard Crack; then add,
carefully, four pounds of fruit, such as Cherries, Figs, seeded Dates,
cut up Citron, blanched Almonds, Brazil-nuts, a few slices of Cocoanut,
or any other nice fruits or nuts; stir slowly, for a few minutes, until
the fruits slide off the spatula, freely; then pour out on a greased
slab between iron bars, and cut into bars as Nut Candy.
MOLASSES SLICED COCOANUT.
Open, pare and slice, with a spoke shave, five fresh Cocoanuts; then
place on a slow fire, one quart best N. O. Molasses, and one-fourth
pound sweet Butter; when it boils add the Cocoanuts; stir all the time
over a very slow fire until it reaches the Soft Crack, in winter, or
Crack, in summer; pour out on a greased slab, and spread out thin with a
palette knife, then cut into such sized bars as wished; wrap in wax
paper in summer.
BLACK WALNUT CANDY.
Six pounds of Sugar, one quart of water, small spoon of cream of tartar,
or one pound of glucose, and one-half pint N. O. Molasses; cook to a
Hard Crack, then add one-half pound sweet Butter, and stir until the
batch again reaches the Hard Crack; set off and stir in one teaspoon
saleratus; then pour out on a greased slab, and scatter over the batch
two pounds of picked-over Walnuts; fold up the batch and kneed the
Walnuts through it; then, when cold enough, form into a small square;
lay before the heater on the spinning table, and while one person keeps
it in shape, let another cut it into slices. Another way is to cook just
to the Soft Crack, and serve in the same manner as above, but wrap the
squares in wax paper.
CARAMELS.
These Caramel receipts are the _best in the world_, and the author
questions the ability of any one to produce a Caramel that will excell
them in any particular. After once making by either one of the following
formulas, no other will be used, as they are worth a dozen times the
price of this book, to any one wishing to give his trade a fine Caramel.
VANILLA CARAMELS, No. 1.
Open eight cans of Condensed Milk, (Osprey Brand, is the best,
manufactured by Canfield Condensed Milk Co., Baltimore, Md.; when this
can not be procured, use Eagle Brand); empty cans into one gallon of
sweet Cream, and stir until all is of one consistency; reject all small
lumps that may be in the milk, as they will settle at the bottom, and
burn the batch; now add to the mixture twelve pounds of Sugar and six
pounds of glucose; put on the fire, and when it begins to boil, split
three Vanilla Beans to the stem, and scrape out the centers; tie the
beans together at one end, and add them, with the scrapings, to the
batch; cook over a slow fire, to a Soft Crack, stirring all the time;
pour out and remove the beans. In case the extract of Vanilla is used,
add it just before pouring out on the slab.
VANILLA CARAMELS, No. 2.
Twelve pounds of Sugar, six quarts of good Cream, two Vanilla Beans, and
one pound of sweet Butter; cook over a rapid fire to a good Crack; put
the Sugar, two quarts of the cream and the beans on the fire; when it
boils, add two quarts more of the cream; when it again reaches a boil,
add the remaining two quarts; then, as it again comes to a boil, add two
heaping spoons of cream of tartar.
MAPLE CARAMELS.
Use six pounds of A Sugar, six pounds of Maple Sugar, and six pounds of
glucose; then proceed as for Vanilla, with the exception of the flavor.
STRAWBERRY CARAMELS.
Same as Vanilla No. 2; color red in the basin, and flavor before pouring
out, with the extract of Strawberry.
COCOANUT CARAMELS.
Same as Vanilla; if cooking according to Vanilla No. 1, (as I always
recommend,) add three grated Cocoanuts, when the batch has reached the
Hard Ball. If by Vanilla No. 2, add the Cocoanuts at first, with the
sugar and cream, using a little more cream of tartar than for Vanilla.
HONEY CARAMELS.
Same as Vanilla, except use six pounds of Sugar, six of Honey, and six
of glucose.
PULLED CARAMELS.
Cook six pounds of Sugar and six pounds of glucose with six quarts of
Cream and one-half pound of sweet butter to a Soft Crack; pour out on
the slab, and when nearly cold, place on the hook and pull as white as
possible, then form into a thin sheet on a slab and roll with a
rolling-pin until of even thickness; mark and cut as other Caramels.
CHOCOLATE CARAMELS.
Use seven cans of Condensed Milk with one gallon of Cream; after mixing
it, reserve one quart and add to the rest twelve pounds of Sugar, six
pounds of glucose, and two Vanilla Beans; cook over a slow fire till
about half done; then set off; break up one and a fourth pounds of
Chocolate; put it into a basin with a little water; put on the fire, and
when hot, add the one quart of Cream, a little at a time, until the
Chocolate is dissolved; strain it into the batch; then set on the fire
again, and cook to a Soft Crack.
CHOCOLATE CREAM CARAMELS.
Make a batch same as last, but only one-half the size; pour it out on
the slab very thin; prepare about six pounds of cream by working very
smooth, then with a rolling-pin roll it into a thin sheet, and spread it
over one-half the batch; fold the other half of the batch over this and
press it well down; mark with Caramel marker, and cut as other Caramels.
OPERA CARAMELS--VANILLA.
Ten pounds of Sugar and one gallon of Cream, one Vanilla Bean split and
scraped as before, one full spoon of cream tartar--add this after the
batch has reached the boil; cook just to a Soft Ball, stirring all the
time; pour out on a damp slab, made so by sprinkling on a very little
water; when cold, cream it with a cream scraper, and after working it
perfectly smooth, form the whole into a sheet about one-half inch thick,
between iron bars and on wax paper; run the rolling-pin over it and mark
with Caramel marker; after it remains on the slab an hour or so, cut
into strips, three or four rows wide, and place in pans.
OPERA CARAMELS--MAPLE.
Same as Vanilla, excepting use five pounds of Maple Sugar and five
pounds of A Sugar, and a very small spoon cream tartar.
OPERA CARAMELS--CHOCOLATE.
Same as Vanilla, except reserve one quart of cream to dissolve one pound
of Chocolate; strain this into the batch when half done; cook to a Soft
Ball, and cream and shape as before.
NUT CARAMELS.
Cook same as Vanilla No. 1; add four pounds of Nuts, either Black
Walnut, English Walnut, Hickory-nut or Brazil to the batch; when at a
hard ball, or when the batch is done, pour out one-half between iron
bars; scatter over it the Nuts, and cover them with what remains in the
basin.
BUTTER CUPS.
Ten pounds of Sugar, two quarts of water; when it boils add one-half
pint New Orleans Molasses and small spoon of cream tartar (or seven
pounds of Sugar and three of glucose); cook to 310 deg.; then add one pound
of sweet Butter, and stir until dissolved; pour out on a greased slab;
before cooking the above, take about five pounds of Vanilla Cream, work
smooth and place before the heater on the spinning table; keep turning
it and working the heat into it until it is quite hot; now put the above
on the fire, and when poured out and cool as candy we intend to pull;
spread it out into a sheet about one inch thick, twelve or fourteen
inches wide, and sixteen in length; place the warm cream, having formed
it into a roll, on the center of the batch lengthwise; now fold the
covering over the cream making the edges meet; roll before the heater
until warm, sufficient to work nicely; then spin out as stick candy, and
mark with Caramel marker.
HICKORY-NUT CUPS.
Chop fine one and one-half pounds of Hickory-nuts; place them on the
spinning table before the heater with four pounds of Cream; as the
Cream gets warm, work the nuts through it; when all are worked in, put
on ten pounds of Sugar and a small spoon of cream tartar; cook until
Sugar just begins to turn, or about 330 deg. by the thermometer; then pour
out at once; when sufficiently cold, place on the hook and pull until it
has a white satin appearance; then remove from the hook and form into
shape as for Butter Cups; place the cream across the center and fold
over the batch, making the edges meet; then spin out as before.
To make a center that will chew, cook two pounds of Sugar and three of
glucose to a hard ball; pour on the slab, and work into it one and
one-half pounds of chopped-up Hickory-nuts. One-fourth of a pound of
sweet Butter, and one Vanilla Bean may be added, while cooking, if
desired. A very nice center may be made by cooking one gallon best New
Orleans Molasses to a hard ball, over a slow fire; pour out on the slab,
and work in chopped-up Hickory-nuts, Walnuts, or Cream Nuts. Another
popular center is made by running through a Cocoanut grater a quantity
of fresh Figs, and then working into them powdered Sugar sufficient to
form a smooth paste.
NECTAR CUPS.
Same as Hickory-nut Cups, except make a center of almond paste, colored
light green; when on the slab, add to the clear batch a few drops of red
color, some Nectar flavor, and fold all together, pull on the hook to a
bright pink, and finish as before.
WALNUT CUPS.
Same as Hickory-nut Cups, with the exception of the Nuts.
COCOANUT CUPS.
Prepare a center by cooking two pounds of Sugar and three of glucose to
a Crack, or 260 deg.; add two grated Cocoanuts; stir a moment, and pour out
on the slab; fold up and keep warm at the heater; put on the fire ten
pounds of Sugar, small spoon of cream tartar, and cook until Sugar
begins to turn; then add one-fourth of a pint of New Orleans Molasses;
stir a moment, pour out and finish as before. You may use for center a
small batch of Japanese Cocoanut cooked to a ball.
CHOCOLATE CUPS.
Use for a center five pounds of Vanilla Cream; cook a covering same as
for Hickory-nut Cups; when on the slab, pour over the batch
three-fourths of a pound melted Chocolate; fold together and work the
Chocolate thoroughly through the batch; finish as before.
LEMON OR SOUR CUPS.
Make a center from five pounds of Sugar and a heaping spoon of cream
tartar, or three pounds of glucose and three of Sugar; cook to a Hard
Ball; when on the slab, add one-fourth of a tumbler of paste, made of
tartaric acid (same as Lemon Drops); prepare the covering same as
Hickory-nut Cups; color yellow; pull on the hook; flavor Oil Lemon and
finish as before.
FRUIT CUPS.
Three pounds of Cream, two pounds of Fruits chopped up and mixed through
the cream; these fruits should be chopped up sometime before using, so
they may dry; prepare a covering as for Hickory-nut Cups, but do not
pull it; this allows the fruit to show through the covering, and looks
very handsome.
COCOANUT GOODS.
COCOANUT BAR, (WHITE).
Seven pounds of Sugar, one quart of Water; when it comes to a boil add
six grated Cocoanuts, and stir until it reaches a good thread; set it
off on a barrel and add a drop or two of blueing; now with the spatula,
granulate the batch by working it on the sides of the basin, and
stirring the whole batch until it becomes white; then pour out on a
sugared slab; by this is meant, having arranged the iron bars to hold
the batch; sieve over the inclosed surface pulverized Sugar, also over
the tops of the bars; then turn the bars over carefully, so the sugared
edge will be on the inside of the enclosure. In this space having poured
the batch smooth it down with a palette knife, and let remain over night
if possible; then cut into bars; use no flavor.
COCOANUT BAR (RED).
Same as White, except color Red in the basin before granulating it.
COCOANUT BAR (YELLOW).
Same as White, except color Yellow in the basin.
VANILLA COCOANUT PASTE.
Eight pounds of Sugar, two quarts of sweet Cream, one small spoon of
cream tartar, one Vanilla Bean, and three grated Cocoanuts; cook to a
soft ball, stirring all the time; pour out on a damp slab; when cold,
cream it and mould in deep pans; let it remain for twelve hours or so,
then cut into slices.
STRAWBERRY COCOANUT PASTE.
Same as Vanilla, except when creamed, color it Pink and flavor
Strawberry.
MAPLE COCOANUT PASTE.
Five pounds of Maple Sugar, three pounds of A Sugar, small spoon cream
tartar, and three grated Cocoanuts; proceed as for Vanilla.
CHOCOLATE COCOANUT PASTE.
Dissolve eight ounces of Chocolate in one quart of Cream; add this to
eight pounds of Sugar, one quart of Cream, one Vanilla Bean, three
grated Cocoanuts, and a heaping spoon of cream tartar; cook to a soft
ball and finish as before.
WHITE COCOANUT CAKES.
Cook five pounds of Sugar with five Cocoanuts, grated in long strips, to
a thread; set off the fire, and with the spatula granulate the batch
until the body of the Sugar becomes cloudy; then place the basin on a
barrel near the slab, having previously sugared the slab; take a
tablespoon, dip a quantity of the Cocoanut from the basin; then by means
of a stick, remove it from the spoon, dropping it on the slab; so
continue until all is formed into cakes, or a small quantity may be
reserved and colored red; then add a portion to each cake, placing it on
the tops.
MOLASSES COCOANUT CAKES.
To five grated Cocoanuts, long cut, add one quart New Orleans Molasses;
cook to a Hard Ball, over a very slow fire, and proceed as for white
cakes, except drop them on a greased slab, and do not attempt to
granulate the batch.
COCOANUT POTATOES.
Five pounds of Sugar, nearly a quart of water, small spoon of cream
tartar; cook to 275 deg.; then set off, and stir in two grated Cocoanuts;
pour out on a damp slab and cream it; then roll out into a strip, one
inch in diameter, and cut into pieces weighing two ounces; form these in
the shape of potatoes, and roll them in ground cinnamon; then split some
blanched Almonds into four strips each and stick them into the
Potatoes, one at either end, and one on either side, resembling sprouts
on Potatoes.
COCOANUT BISCUIT.
Take one and one-half pounds of powdered Sugar to each grated Cocoanut;
put it into an earthern vessel, and work to a paste with the hands; use
a little Orange Flower water, if desired; now, taking a tin tube, say
six inches in length, one and one-half inches in diameter, having a rod
with a head just fitting the tube; press the tube into the paste, having
it of even thickness in a pan; then force the paste from the tube with
the rod, forming a biscuit; when all are formed, take a fine, small
brush and dip it in burnt Sugar color, and daub a little on the top of
each biscuit, to give them the appearance of being browned in an oven;
now, wrap them in wax paper, twisting both ends as in French kisses.
JAPANESE COCOANUT.
Five pounds of glucose, and two pounds of Sugar, one quart of water;
when it comes to a boil, add five pounds of grated Cocoanut; cook to a
Hard Ball, stirring all the time; pour out on a greased slab, between
iron bars; make it of even thickness with a palette knife; when cold,
mark diagonally two ways with Caramel marker, forming diamonds; then
roll in pulverized Sugar, or crystalize them.
MOLASSES COCOANUT JAP.
Place on a slow fire two quarts of New Orleans Molasses, and one-half
pound Butter; when it boils, add ten grated Cocoanuts, and stir until it
reaches a hard ball; then pour out on a greased slab, between bars;
spread thickness desired with a palette knife; when cold, cut into
squares or diamonds.
SPANISH COCOANUT KISSES.
Grate six fresh Cocoanuts, then place on the fire eight pounds of Sugar,
and just sufficient water to dissolve it; when it boils, add the
Cocoanuts, and stir until it reaches a thread; set off and stir in a few
drops blueing; now, pour into a lip basin a small portion, and with a
small wooden spatula, granulate until it becomes cloudy; then drop on
sheets of tin, cutting the drops from the lip pan by means of a wire;
make the drops the size of a silver quarter.
ALMOND GOODS.
ALMOND PASTE.
Blanch four pounds of Almond-nuts; put them into a vessel and cover with
water; let them stand for four or five hours; now, drain them; pound and
rub them to a smooth paste in a mortar, adding a little Orange Flower
water to keep them from oiling; when the paste is finished, put on the
fire eight pounds of Sugar and cook to a crack; set off on a barrel and
add the Almond paste; stir continually until the batch is cold, then put
the paste into a crock for use.
ALMOND GEMS.