THE CANDY MAKER'S GUIDE

A SET OF

PUBLISHED BY

Manufacturers of

Importers and dealers in

Prize Medal and Diploma awarded at the Toronto Industrial Exhibition
1894, for overall excellence in the style and finish of our products.

440-442 Yonge St., Toronto, ON.

TORONTO

J JOHNSTON PRINTER & STATIONER 105 CHURCH ST

1896

Manufacturers and dealers in generators, steel and copper soda water cylinders, soda fountains, tumbler washers, freezers, ice-breaking machines, ice cream refrigerators, milk shakers, ice shavers, lemon squeezers, ice cream cans, packing tubs, flavoring extracts, golden and crystal flakes for making ice cream, ice cream bricks and molds, and everything else you need for the soda water and ice cream business.

In presenting this selection of top recipes for Candy Makers, we aimed to avoid anything that isn’t practical and easy to understand. The recipes come from the most experienced and renowned candy makers in America and Europe, and if followed carefully, they’re sure to lead to success. You can only gain experience through experimentation, and small setbacks can be overcome with consistent perseverance.

After mastering the basics, the reader has plenty of opportunities to shine in the Candy world, which can be achieved with patience and persistence. We hope our readers see this work not as a literary piece, but as guidance from a skilled professional to someone aspiring to learn the trade.

FLETCHER MNF'G. Co.,
440 & 442 Yonge St., Toronto,
Publishers.

Manufacturers of candy-making tools and machines, along with every item needed for confectionery and candy production.

REQUEST OUR CATALOG.

[Pg 4]

This part of the candy business is probably the most important. All manufacturers have some interest in it, and certainly no retail store would be seen as legitimate without showcasing an appealing variety of these products. The term "boiled goods" covers a wide range, including drops, rocks, candies, taffies, creams, caramels, and many types of handmade, machine-made, and molded items. It's the oldest method we know of and possibly the most popular process today; our everyday experiences show us that, despite occasional fads for new sweets, made differently with unfamiliar ingredients, these kinds of goods rarely stay in the spotlight for more than a few months. No matter how attractive, delicious, or tempting they might be, the public tends to return to the classic varieties, which, although they can be improved, aren't easily replaced. In Canada, at least two-thirds of all confectionery produced falls under the category of boiled sugar. These products are definitely the main focus for both manufacturers and retailers, offering countless opportunities for creative minds and skilled hands to come up with new designs, techniques, combinations, and finishes. Despite the already vast selection, there's always something new being introduced in this area. Many of the most successful companies owe their popularity more to their innovative thinking than to their actual production skills, which highlights the importance of understanding this branch in all its aspects. The endless variety requiring different methods for preparation and handling makes it necessary to break this branch into sections because organization is crucial for a thorough understanding. Considering the few inexpensive tools needed to create so many sellable products, it's no surprise that many retailers want to make their own toffees and similar items. There's no reason why anyone with average patience, a willing and energetic attitude, and a bit of intelligence couldn't become skilled sugar makers with the help of THIS BOOK and a small investment in tools after a few months of practice.

There are reasons why a retail candy maker should learn about sugar boiling. It adds character to the business, gives a delightful scent to the place, and creates a sense of comfort in the environment. No products look more appealing and tempting to candy lovers than fresh-made items like these. A bright display can only be maintained by the producers. Grainy or sticky candies can be reboiled; scraps and what would normally be nearly waste (at least unattractive) can be redesigned into another shape and become not only sellable but also profitable. [Pg 6] There are many benefits that a maker has over someone who buys everything. For example, clear boiled candies should be stored airtight, so they are delivered to retailers in bottles, jars, or tins, for which a charge is applied; these have to be repackaged and sent back. Breakages are a significant concern, as is freight—the cost of the latter is eliminated and the former is minimized.

Whatever methods are used to help the retailer and promote the business through brighter windows, cleaner stores, better-quality goods, and improved financial health must contribute to the overall success of the trade, from the ground level to the highest point.

It should be the goal of all beginners to focus on quality instead of price. Well-made, thoughtfully flavored, and attractively presented products will always sell well at a fair price, providing satisfaction to the buyer and recognition to the producer. Offer your customers something that appeals to both their eyes and their taste buds, so that every sale can act as an advertisement. Cheap, bulky, tasteless products are unprofitable and harmful to both the industry and the seller. I dare say that more aspiring makers have failed by undercutting each other on low-quality candies than for any other reason. Just look at the number of companies with a solid reputation; their very name commands sales at good prices and consistently increases revenue year after year. What’s their secret? Take a look at their products. There may not be anything particularly eye-catching about them, but they are consistently good. Whether business is good or slow, they are made with care, packed with taste, and delivered in a professional manner. In contrast, our makers of cheap items often sell at unprofitable prices, sometimes at a loss, and try to make up for it by increasing the quantity, leading to their ultimate downfall, losses for their creditors, and harm to everyone involved. Few people reading this won't be able to confirm what I’ve said. My constant advice has been to maintain a high degree of excellence, strive for improvement in every area, and success is just a matter of patience, effort, and politeness.

It’s not meant to provide a complete list of every type of candy out there; that would be ridiculous and impossible. Learning how to make any specific type will require knowledge gained through experience, so a lot depends on the careful effort of the beginner.

Sugar boiling, like any other craft, needs a dedicated space equipped with the right tools and appliances. The necessary items can easily be tailored to fit the budget of an aspiring confectioner. A resource intended for everyone should address a wide range of needs, offering information valuable to both small shop owners and larger manufacturers. To start with the basics, you can easily picture someone whose only goal is to make a bit of candy for a shop window suited for kids. This can be achieved with minimal investment in equipment. The next step is to buy a reasonably priced sugar boiler’s furnace, which is essential if you want quality and variety. It will save both time and money, as the sugar will boil to a much better color, allowing you to use cheaper sugar for brown or yellow products. Additionally, you can create acid drops and other white candies from granulated sugar, Dutch crush, or loaf sugar, which would be impossible to make on a regular kitchen stove using any type of sugar.

[Pg 9]

[Pg 10]

More slab room will be needed as trade grows.

We can't dive deeper into the secrets of this craft successfully without getting ourselves a [Pg 11]candy machine and rolls for making drops. They're essential, and if we want to progress, we need them to create drops, and every candy maker sells drops. These machines are designed for all types of businesses, big or small. The smaller ones make just as great drops as the larger ones and can produce 2 to 3 cwt. in a day with constant use, so that amount is usually enough for retail needs.

[Pg 12]

Having set up our workshop, the next step is to keep it organized. Sugar boiling can get messy and sticky, especially on wet days. It's important to keep everything meticulously clean and dry. Slabs and tables should be washed, and no remnants of sifting, scraps, or boiled goods should be left out overnight. The floor should be swept well, and a bit of clean sawdust should be spread down every night.

The comfort and convenience of working in a clean environment definitely outweigh the time and effort it takes to keep it organized. Plus, the products are much drier, brighter, and easier to bottle or pack. There’s nothing worse than dealing with sticky surfaces, slimy machines, or dirty scales. The residue clings to the surfaces, sticks to the rollers, ruining the shapes and making measurements cloudy and uneven. We speak from experience. Anyone who has worked in or visited small workshops can agree on the importance of these observations and recall this ideal image. While there are exceptions, this advice will still be helpful in many situations.

If the learner follows these instructions, the author guarantees they will be able to boil sugar as well as the most experienced worker. To do this, the reader should get the sugar boiler's tools listed on the previous [Pg 13] page. While the sugar is boiling, it's nearly impossible for a beginner to determine the exact temperature the sugar has reached without a thermometer. Even experienced workers find it so useful that very few boil [Pg 14] sugar without one; in fact, many larger shops won't let a sugar boiler work without it. For almost any purpose, the following temperatures will be sufficient. For example, put 7 lbs. of granulated sugar and one quart of water in the pan you plan to use, place it on the heat, and let it boil. Cover the pan and let it boil for ten minutes; then remove the cover, insert the thermometer into the pan, submerging the bottom part in the boiling sugar, and leave it there until the sugar reaches the temperature you need. The following five temperatures are used by candy makers for various purposes:

1st. The smooth, specifically, —215 to 220 on the thermometer. When the mercury shows these numbers, the sugars can then be used for crystallizing creams, gum candies, and liqueurs.

[Pg 15]

2nd. The Thread, specifically 230 and 235, is the measurement used for making liqueurs.

3rd. The Feather, i.e., 240 to 245. Only a few minutes pass between these degrees, and the sugar must be monitored closely while boiling at this stage. This degree can be used for making fondants, rich creams, cream for chocolates, and fruit candying.

4th. The Ball, i.e., 250 to 255. The sugar at this point is used for making coconut and other candies, coconut ice, and almost every type of grain sugar in general.

5th. The Crack, namely, 310 to 315. This is the level that is used, with minor variations, for all types of drops, taffies, and all clear products, whether for machine processing or hand manipulation.

These temperatures can be measured by an experienced person without using a thermometer, and a beginner can get used to them by trying this method: Take the stem of a clay pipe, dip it into the boiling sugar, pull it out, and run it between your fingers. When it feels oily, you can check your thermometer and see that it has reached the smooth stage, which is between 215 and 220 degrees according to the glass.

The next step or stage can be tested by taking a small amount of sugar off the pipe using your fingers; gently separate them. If you notice fine [Pg 16]threads connecting your fingers, then that stage has been reached.

For a ball degree of 250 to 255, you need to have a small jug of cold water on hand. When you take the pipe out of the sugar, dip it into the water, and when you take it out of the water, if you can work it like a piece of putty, you've reached the ball degree.

The degree of crack needs to be tested the same way, and the sugar should leave the pipe clean; dip it again into cold water; once it's off the pipe, break off a piece with your teeth; if it snaps cleanly in your teeth, pour your sugar on the slab immediately.

NOTE.—This final degree must be tested carefully when explaining how to do it without a thermometer. We urge all beginners to obtain a thermometer, as only practice can teach you without one. It's also important to mention that thermometers can vary slightly and should be calibrated.

During hot weather, it's important to bring the sugars to the highest level; during the winter months, the lower levels indicated will work just fine.

Almost all sugar, especially refined types like loaf, crystallized, or granulated, along with most sugars known in the trade as pieces, will turn cloudy, then grainy, and eventually become a solid lump of hard opaque sugar if boiled past the soft ball stage, which is 250 degrees on the thermometer. To prevent this crystallization, which is known as candying, several additives are used, including glucose, cream of tartar, pyroligneous acid, and vinegar. These agents help the sugar boil clear, stay pliable while hot, and remain transparent when cold. Therefore, it's essential to use a lowering agent for any boiling intended for clear products like drops, taffies, and rocks.

Experience has shown most experienced people that two of these agents have all the qualities needed for the job and are preferred over others for reasons that don’t need to be explained—they are cream of tartar and glucose. A lot could be said in favor of either or both; cream of tartar is easier and cleaner to use as well as more precise in its effect; items cooked with it [Pg 18]will have a better color and, some say, more crispness; it’s recommended for acids and all the best export goods—use about half an ounce for every 14 lbs. of sugar—we say about because some stronger sugars may need a bit more, generally measured as two spoonfuls for every 14 lbs. of sugar.

Glucose is cheaper than sugar, making it valuable to candy makers not just for its ability to lower costs but also as a bulk ingredient, reducing the cost of the product. Because of this, there's a tendency to use too much, which can make the goods sticky and cause them to soften as soon as they're exposed to air. We've even seen drops become one solid lump in bottles from being overdosed. When glucose is used in the right amounts, it works great as a lowering agent and is perfect for regular drops and similar confections. Use three pounds of glucose for every 14 pounds of sugar; keep a panful on the stove so it stays warm and can be easily measured with a saucepan or ladle that holds the exact amount; add the glucose when the sugar starts to boil.

These are nearly as crucial to the trade as the sugar itself, and it should be every worker's main goal to excel in these two key areas. If you don't use good flavors, it's almost guaranteed that you won't be able to make good candies. Flavors for boiled sugars should be specially prepared; those purchased at an ordinary chemist shop might work fine for flavoring custards and pastries, but are useless for boiled sugars. In fact, it's better to skip the essence entirely since they are so weak that, to give the drops and such even a hint of flavor, you need so much that it compromises the boiling process. This causes the sugar to become too pliable and stick to the machine while being pressed; the finished drops look dull, uneven, and clump together in the bottle. Tons of drops are wasted each week by small makers using these weak flavors, while a bit of effort and lower costs could save them from this issue and give the products that clear, bright, dry look typical of a reputable brand.

It’s important to remember that the flavor is the essence of the candy. Color might catch the eye, but it’s not everything that matters. A buyer may be drawn in by the appearance, but they don’t eat with their eyes. Neither old nor young would willingly eat just colored sugar. A sweet craving can be satisfied with sugar alone.

It’s the variety of enjoyable flavors that people want, and it’s the job of the candy maker to provide them. The flavors for boiling sugar should be as concentrated as possible. Several major companies that focus on the needs of the candy and soft drink industries have successfully produced high-quality fruit extracts that are a joy to work with. Since these extracts are very strong, only a little is needed to give the boil a rich flavor, allowing it to pass through the machine easily and form a perfect drop on [Pg 20] that shows the clear imprint of the engraving typical of the machine used. The essential oils used by candy makers should have a pleasant aromatic flavor and should be used in their original strength, without any additives or dilution. It’s crucial that these oils are pure and fresh, especially lemon and orange oils, because if they aren’t fresh and pure, they can taste like turpentine, which is particularly unpleasant.

Small makers should make sure to buy carefully from a reputable supplier, not more than what will be used in two or three months, especially regarding the two mentioned earlier. On the other hand, some oils, like peppermint and lavender, actually improve with age. All essences and oils are best stored tightly corked in a cool, dark place.

These oils are strong, popular, and pricey, so they are often tampered with. Cream of tartar and tartaric acid are frequently diluted due to their high cost; the former is often mixed with cheap powders, while the latter is usually cut with alum. Many people fail in the process not because of their own mistakes, but simply because they’re given substandard ingredients. Therefore, it's crucial to buy colors and flavors from a reputable source. Check out the list of oils, extracts, and essences from Fletcher Mnf'g. Co., who are major suppliers of these products.

The colors are ready, featuring several lovely shades of yellow and red, along with coffee brown, jet black, damson blue, and apple green. They come in paste form, ready to use, and since they’re made from vegetables, they are completely safe and can be used with confidence. [Pg 21]

To make an acid drop perfectly, the pan has to be not just clean but also shiny; use the best white sugar and just enough water to melt it, along with a little extra cream of tartar (no glucose); boil it over a high heat to 305 degrees. After passing through the machine, dust it well with icing sugar and bottle it up. Beginners shouldn’t try to work with less water, as it increases the chances of graininess, which an expert can see and avoid. Before starting the boil, make sure there’s enough fuel on the furnace to complete the process. Stoking the fire during cooking ruins the color and quality. The hotter the sugar is boiled, the better the appearance and durability.

When boiling regular sugars, make sure the pan is big enough—some can foam up quite a bit when they reach the boiling point and can overflow—keep a close eye on it, and if you can’t stir the foam down, lift the pan to the side of the fire for a few minutes until it has boiled thoroughly.

Many weak sugars burn over a clear flame before reaching the right crack stage. In this case, sprinkle a little fresh fuel or ash over the fire and put the pan back. If it catches fire again, repeat the process, carefully bringing it up to the desired level. Poorly boiled sugar is very frustrating. A good idea is to strain the batch right after it boils through a very fine copper wire or hair sieve; this stops any foreign matter like grit, sawdust, or even nails, which often mix in with the sugar, from getting into the product. Keep the thermometer in a jar of water next to the pan on the furnace plate when it's not in use, and wash the jar and fill it with cold water every morning. Keep the thermometer clean, especially the top part, as any sugar stuck to it can become grainy and ruin a whole batch. After making many dark candies, make sure to wash the thermometer thoroughly before using it for a light boil.

When using colors for drops and clear products, apply them as a paste whenever possible. You can mix them in while the mixture is boiling on the slab, which helps protect your pan. Keep the colors moist in jars, check on them every night, and if needed, add a little cold water to keep them damp. If the top layer dries out and hardens, it will cause speckles on the products. Use a separate stick for each color to mix, and be careful not to use too much; a little goes a long way with clear boiled items. Most goods get ruined by using too much color rather than too little. If the shades are too light, you can always add more, but if you use too much, there's no way to fix it. When coloring taffies, do it in the pan; liquid colors work best. You'll save yourself some trouble by following this order: if you want Raspberry, Everton, and Lemon taffies, make the Lemon taffy first, adding saffron just before it's ready to boil, then mix in the lemon and pour it out. Next, make the Everton taffy the same way, adding butter before the lemon, and then make the Raspberry. This method eliminates the need to clean out the pan. If you made the Raspberry taffy first, you would have to clean the pan before making the Lemon or Everton taffy because it would have been red.

Measure the flavors in a measuring glass; wash the glass regularly, or it will spoil; weigh the acid and make sure it’s well ground; if it’s dried out and lumpy, crush it into a powder with a rolling pin or a heavy bottle on a piece of paper before using. When using fruit extracts, a bit of powdered tartaric acid enhances the flavor—half the extracts will work better. Heat the acid after you’ve placed it on the counter in a small pile, then pour the essence over it, and mix everything together thoroughly.

Use the best oil for the slab with a clean flannel cloth; keep the cloth in a saucer because if it’s lying around, it’ll fall on the floor, pick up dirt, and transfer it to the pouring plate. When it gets hard or gritty, burn it immediately and get a new one, or it might be used by mistake and create a mess. We’ve seen the beauty of a boil ruined countless times by using dirty rags and spoiled oil. A sugar boiler can’t be too careful about these little details; the success of their work depends greatly on it. It’s easy to establish a good system, and it’s way more comfortable to work with it than having a sloppy “what should I do next” approach. Know where to find and easily grab everything; when the boil is hot, there’s no time to hunt for what you need. "A place for everything and everything in its place" should be a fundamental principle in every boiling shop.

There’s probably nothing more frustrating for the industry than sticky boiled sugars. All clear products exposed to the air will get damp, especially in humid weather. It varies in severity—some get slightly sticky while others turn almost to syrup; it’s impossible to fully prevent the former, but the latter can be avoided. Care must be taken when adding the lowering agent, whether it's cream of tartar or glucose; too much of either will make the product run right after it’s made. Weak or subpar sugars, or insufficient boiling, also causes this issue. We don’t know of a reliable way to completely prevent this, but we do know that a careful adjustment of the different proportions, using good quality sugar and proper boiling can significantly reduce, if not completely eliminate, the problem. Products that will be exposed should have just enough lowering agent to prevent the boil from becoming grainy and should be boiled to the right standard. Different sugars can require more or less lowering, but this can be easily tested by the worker. A few experiments will help determine the right amount for each boil. There’s no reason for drops to stick in bottles when corked; this shouldn’t happen. If it does, the problem lies in the production; the water plays a big role in making candies sticky. I’ve experienced this in several rural areas where the only water source was from artesian wells. At first glance, it looked perfect—a beautiful, cold, clear, and wholesome drink. I won’t comment on its chemical makeup, but the drops and other clear candies made with it became damp right after exposure and would have turned to syrup if not covered. The products stay fine in bottles, but it’s really frustrating—let alone the damage and loss to a business—when the water supply is an issue. The only solution we found, which worked very well, was powdered borax. We used it in the amount of a teaspoon for every 14 lbs. of sugar, adding it just as the sugar started to boil. Borax has proven useful with any water when making products meant for display in windows or on counters, like taffies, rocks, and generally clear boiled sugars. When the water supply, like in most large cities, is suitable, using good sugar, cream of tartar, or glucose in the right proportions, and careful boiling to the standard, makes adding borax unnecessary and it should only be used in special situations.

14 lbs. white sugar.
2 quarts water.
½ ounce cream of tartar.

[Pg 26]

Process.—This is a simple and excellent recipe to start with. The process is almost the same as for all other clear products, but since there are fewer ingredients, there's less chance of things getting complicated. With a thermometer, you’re unlikely to make any mistakes, and it will make the instructions clearer: if you don’t have one, I suggest you memorize the instructions for "How to boil sugar," as it would be tedious and a huge waste of time and space to keep explaining how to recognize the different stages the sugar goes through before reaching the desired point for the various recipes in this book. For this and other reasons, I will assume the learner has one.

Put the sugar and water in a clean pot, put it on the heat, and stir it occasionally until it melts; when it starts to boil, add the cream of tartar and cover the pot; let it boil like this for ten minutes. Remove the lid and dip the bottom part of the thermometer into the boiling liquid, keeping it there until it reaches 310 degrees. Then quickly take out the thermometer, remove the pot from the heat, and pour the mixture into frames, tins, or onto a pouring slab that has been oiled beforehand. If using a pouring slab, score the mixture into bars or squares while it's still warm, using a knife or taffy cutter: once it's completely cool, it's ready for sale.

14 lbs. white sugar.
½ ounce cream of tartar.
Saffron coloring.
2 quarts water.
Lemon flavoring.

[Pg 27]

Process.—Follow the instructions for plain taffy. When the sugar hits 305 degrees, add a few drops of saffron color; when it reaches 310 degrees, add a few drops of lemon oil and pour it out right away into frames or tins. If you’re using a pouring slab, mark it into bars or squares before it cools down. The pouring slab should be flat so that the sheet is an even thickness throughout.

8 lbs. white sugar.
1 lb. fresh butter.
lemon flavoring.
¼ oz. cream of tartar.
1 quart water.

Process.—Melt the sugar in the water by stirring it occasionally while on the heat, then add the cream of tartar and bring it to a boil at 300 degrees. Move the pan to the side of the heat and add small pieces of butter, breaking them off by hand. Put the pan back on the heat, adding the lemon flavoring; let it boil until the butter is fully incorporated. Then pour it into frames; when it's partly cool, mark small squares with a cutter; once it's completely cool, separate the squares; wrap each one in wax paper; usually sold in one-cent packages.

N.B.—There’s good butterscotch and better butterscotch, but no bad butterscotch; you can make it better by adding a lot of butter: some producers might use 2 lbs. or even 3 lbs. for this amount, but that depends on the type of market and the size of the squares. These frames are designed to hold 144 squares; a batch this size will make each square [Pg 28] weigh about 1 oz., but you can adjust the weight of the squares by adding or removing from the batch.

12 lbs. white sugar.
2 lbs. brown sugar.
2 lbs. fresh butter.
½ oz. cream of tartar.
2 quarts water.
lemon extract.

Process.—Dissolve the sugar in the water, then add the cream of tartar and bring the mixture to a boil until it reaches 300 degrees. Move the pan to the side of the heat and add the butter in small chunks, then place the pan back on the heat and let it boil thoroughly. Add the lemon and let it blend in, then pour the mixture into a mold or onto a plate to cut into bars. Everton taffy and butterscotch are similar, except for their color; the same quality considerations apply to both. If the heat is very intense, don’t set the pan directly on the flame after adding the butter; gently manage it to avoid burning. Sprinkling a little fresh coke over the fire can help.

14 lbs. white sugar.
½ oz. cream of tartar.
raspberry flavor.
2 quarts water.
brilliant rose.

Process.—Boil the sugar and water, then add the cream of tartar. Cover for ten minutes, then uncover and insert the thermometer. Keep boiling until it reaches 300 degrees; color it bright red with liquid brilliant rose; add raspberry flavoring; pour it onto a frame or pouring plate and cut it into bars or squares of a convenient size; once cool, the taffy is ready to be packed and sold.

10 lbs good yellow sugar.
2 lbs glucose.
3 lbs figs, chopped fine.
3 pints water.

Process.—Boil the sugar, water, and glucose until it reaches a weak crack, 295; lift the pan partially off the heat, placing a piece of iron underneath to prevent burning; add the figs, letting everything boil together gently and mix well; pour into oiled tins or onto a slab, and cut into squares. When adding the figs, let them fall through your fingers, not all at once.

5 lbs. brown sugar.
5 lbs. crystal sugar.
2½ lbs. glucose.
3 lbs. walnuts.
2 quarts water.
lemon flavoring.

Process.—Shell the walnuts, remove the skin, and chop them finely. Boil the glucose, sugar, and water as directed before to the degree of weak crack, 300. Lift the pan slightly off the heat; gently add the prepared nuts by letting them fall through your fingers. Let everything boil together, then add a few drops of lemon oil; once thoroughly mixed in, pour out the mixture and cut it into bars before it cools too much. The flavor is enhanced by lightly roasting the walnuts before adding them to the mixture.

[Pg 30]

Boil until it cracks, 1 quart of the best New Orleans molasses, 1 lb of glucose, and 1 quart of water.

Prepare the meats by taking off the thin reddish skin that wraps them and fill a tray to about an inch deep. Pour the hot candy over them as directed, stirring the meats until each one is coated. Use a little less candy than what’s needed to completely cover the meats, but make sure each piece is coated. The goal is to use just enough candy so that the meats stick together firmly, creating a big cake that can be cut into squares or bars with a sharp knife when it's almost cool.

Almonds and other nuts can be used in the same way as described above.

5 lbs. brown sugar.
5 lbs. crystal sugar.
3 lbs. Barcelona nuts.
2 lbs. glucose.
2 quarts water.
lemon flavoring.

Prepare the nuts by chopping them finely, boil the sugar, glucose, and water until they reach 300 degrees. Remove the pan slightly from the heat and carefully add the nuts; when everything is thoroughly boiled and combined, add a few drops of lemon and pour the contents into a frame or onto a pouring plate and mark into bars.

6 lbs. Granulated Sugar.
2 lbs. Unsweetened Desiccated Coconut.
4 lbs. Brown Sugar.
2 lbs. Glucose.
3 pints Water.
Lemon Extract.

[Pg 31]

Process.—Dissolve the sugars in water, bring it to a boil, add the glucose, and keep boiling until it reaches 300 degrees. Raise the pan slightly off the heat; slowly add the desiccated coconut while it’s boiling; continue to boil until everything is thoroughly mixed. Add a few drops of lemon oil and pour it into frames; use the lemon cautiously, as too much can ruin the flavor.

No. 2 is advertised as the best handmade machine on the market. It can be easily adjusted for cutting, slicing, or grating, with the various plates taking just a moment to fit onto the shaft. It's the only machine that offers an external adjustment.

[Pg 32]

6 lbs. granulated sugar.
4 lbs. brown sugar.
3 pints water.
2 lbs. glucose.
4 large coconuts, sliced.

Process.—Boil the sugar, glucose, and water until the thermometer reads 310 degrees; have the coconut freshly peeled and sliced and ready to go; raise the pan two or three inches off the heat; add the coconut, stirring gently with a spatula to keep it from sticking to the bottom until it’s fully boiled, then pour it into tins or molds.

N.B.—Stir gently in only one direction or you might ruin the boil.

[Pg 33]

10 lbs. white sugar.
2½ lbs. glucose.
3 pints water.
1 lb. nonpareils.
1 coconut.
brilliant rose coloring.

Process.—Cut a large coconut into slices, dry them, and arrange them on the pouring plate in rows about half an inch apart; sprinkle between them generously with nonpareils of various colors (hundreds and thousands). Boil the sugar, glucose, and water until it cracks; tint it a vibrant rose, then carefully and evenly pour the mixture over the pouring plate, trying to disturb the coconut and nonpareils as little as possible. A good strategy is to use a small shallow ladle with an open spout, pour a little of the hot mixture into it, and run a thin stream from the ladle across the plate first; this will help bind the coconut and other toppings, keeping them in place while you pour the rest.

10 lbs. Brown Sugar.
2 lbs. Glucose.
Lemon Flavoring if wanted.
3 lbs. Almonds.
3 pints water.

Workflow.—Use a sharp knife to slice the almonds, placing them face down on a greased plate. Cover the plate tightly; boil the glucose, sugar, and water until it reaches the crack stage 305; take the pan off the heat and carefully pour the mixture evenly over the almonds. Adding a bit of lemon or almond flavoring will enhance the taste.

N.B.—See comments about the ladle in the previous recipe.

[Pg 34]

10 lbs. brown sugar.
2 lbs. glucose.
6 lbs. sweet almonds.
3 pints water.

Process.—Clean your almonds by blowing out all the dust and grit, remove the shells, dissolve the sugar in water and glucose; boil everything until it cracks; pour the mixture onto an oiled plate. Sprinkle the almonds all over the mixture, then add a few drops of lemon oil; fold up the edges first, then the entire mixture; mix and knead it like dough until all the almonds are well incorporated; you need to work fast here, or the sugar will harden too much; once firm, make a long roll from the entire mixture, place it on a hardwood board, and cut it into thin slices; you’ll need to maintain the shape while cutting by flipping and pressing the sides as it flattens; a large sharp knife is best for this job. Beginners might want to start with a smaller batch, perhaps half the quantity. You can achieve this by halving the ingredients. It goes without saying that these instructions apply to other recipes as well.

12 lbs. white sugar.
3 lbs. glucose.
6 lbs. sweet blanched almonds.
4 pints water.

Process.—Boil the sugar, water, and glucose as usual until it reaches a weak crack stage, around 305 degrees on the thermometer. Then, move the pan slightly off the heat and let the almonds gently slide into the mixture. Use the spatula just a bit to [Pg 35]prevent the almonds from sticking to the bottom while stirring lightly in one direction. Keep a close eye on the boil until it turns a light golden color; then lift off the pan and pour the mixture into the frames. The almonds will rise to the top better in tins than in pouring plates.

Of course, better quality is achieved by adding more almonds, or the other way around. After being blanched, the almonds should be spread out on a baking sheet and dried, either on the stovetop or in the oven.

12 lbs. white sugar.
3 lbs. raspberry jam.
2 quarts water.
brilliant rose coloring.

Process.—Dissolve the sugar in water and bring it to a boil until it reaches the hard ball stage (250°F); then stir in the raspberry jam thoroughly. Take the pan off the heat and add enough food coloring to achieve a bright raspberry color. Use a spatula to rub part of the mixture against the side of the pan until it turns a heavy opaque color, then mix the entire mixture until it's uniform. Pour the mixture carefully onto a slab lined with greased parchment paper, making the sheet about ½ inch thick. Cut it into bars with a sharp knife and break them apart once they’re cool.

6 lbs. white sugar.
2 lbs. apricot jam or pulp.
2 pints water.
Saffron coloring.

Process.—Melt the sugar in the water and boil it to the soft ball stage, 250°F, then add the jam or pulp. Stir well until everything is fully combined, then remove the pan and rub some of the mixture against the sides of the pan with a spatula until it becomes cloudy and opaque; color with saffron for a bright yellow, then stir everything together until it's uniformly cloudy. Pour it into frames or onto a slab covered with oiled paper. A pinch of tartaric acid can enhance the flavor, but it might prevent the candy from setting, unless you’re an expert. In any case, the acid should be added as a fine powder after the mixture has grained completely. A palette knife is very handy for rubbing the sugar against the sides of the pan.

14 lbs. brown sugar.
6 large coconuts, sliced.
3 pints of water.

Process.—Melt the sugar in the water and boil it to the soft ball stage, then add the sliced coconut and stir it in. Remove the pan from the heat and scrape the sugar against the side of the pan until it becomes cloudy. Stir everything together until it thickens and becomes cloudy. Pour the mixture into tins or onto slabs, and mark it with a sharp knife into squares or bars. Once it cools, break it apart at the marks. Prepare the coconuts by cutting them into thin slices with a spokeshave or machine. The brown skin is usually left on for this dark candy.

14 lbs. white sugar.
6 large coconuts, peeled and sliced.
3 pints of water.

Process.—Remove all the brown skin from the nuts using a sharp knife; wash them and cut them into thin slices. [Pg 37]Heat the sugar in the water and bring it to a boil until it reaches 250 degrees, then add the sliced nuts, stirring well. Once everything is thoroughly combined, take the pan off the heat and start to mix with a palette knife or spatula until the mixture turns an opaque white. Now pour the batch into frames or onto a slab that’s been lined with paper; mark it into bars of a convenient size and break it apart once it’s set hard.

10 lbs. brown sugar.
1 lb. pure block cocoa.
4 shredded coconuts.
3 pints of water.

Process.—When cracking the nuts, do it over a bowl and save all the milk: remove all the brown skin and shred the nut finely using a machine; dissolve the sugar in the pan with the water and coconut milk, bring to a boil until it reaches the ball stage, then move the pan slightly off the heat, add the nut along with the pure block cocoa, mix everything together, and let it grain on the side of the pan as directed before. Stir everything well and pour it into frames or onto pouring plates.

N.B.—The pure cocoa should have been melted in a saucepan or chopped into small pieces beforehand. In the second case, there's less waste, and the heat from the sugar will quickly melt it.

7 lbs. White or Brown Sugar.
1 lb. Currants, cleaned and dried.
½ lb. Sultanas.
½ lb. Sweet Almonds.
2 pints water.
Saffron Coloring.

[Pg 38]

Process.—Combine the fruits, making sure they are clean and free of dirt; boil the sugar and water until it reaches the soft ball stage, 250°F; take the pan off the heat; gently grain the syrup by rubbing a bit against the side of the pan until it looks cloudy, then add the fruit and stir everything together, adding a little saffron for bright yellow color. Once the mixture becomes opaque, pour it into frames or onto a pouring slab.

Fruits that are green, dried, or preserved, along with almonds and various types of nuts, as well as flavors and colors that are tasty and appealing, can all be used to make candies. The process is the same: the ingredients can be arranged according to the creator's preferences and the tastes of their customers. The options for variety seem endless, so new products in this category can be introduced freely. There's no benefit in providing a long list of simple instructions when, with a little creativity and judgment, anyone could come up with a new candy for themselves. It’s worth mentioning that adding a bit of glucose or cream of tartar can make the candies softer, and they can be used in each recipe in amounts of 2 lbs. of glucose or a teaspoon of cream of tartar for every 10 lbs. of sugar.

[Pg 39]

[Pg 40]

14 lbs. white sugar.
3 lbs. glucose.
4 pints water.
¼ oz. lemon oil.
Saffron coloring.

Process.—Combine the sugar and water in a pan, place it on the stove, and stir occasionally until the sugar dissolves. Then add the glucose or ¼ oz. of cream of tartar—either one will work, but don't use both. Cover the pan and let it boil for about ten minutes (the cover helps steam the sides of the pan, keeping it clean and free from granulation). Remove the cover and insert the thermometer, making sure the bottom part is in the boiling liquid. Let it boil until it reaches the crack stage, which is 300°F; add saffron for color, then pour the mixture onto a previously oiled pouring plate. Drizzle a few drops of lemon oil over it, turn the edges as it cools, then flip it over and knead it as soon as you can handle it. If it’s on a cool surface, you need to be quick, or it will harden too much. Once it’s stiff enough, cut off small, manageable pieces and pass them through the barley sugar machine. Once cool, break them up and give them a good shake in a coarse sieve to remove any leftover machine scraps. The drops are now ready for bottling. Powdered sugar is typically not mixed in with these drops.

14 lbs. white sugar.
3 lbs. glucose.
¼ oz. pear extract.
1 oz. tartaric acid.
2 quarts water.
red paste color.

[Pg 41]

Process.—Dissolve the sugar in water, add the glucose, and heat the mixture until it reaches the hard crack stage. Pour it out onto a slab, and mix in a bit of red food coloring in one corner to make a light pink shade. Fold up the edges, add the powdered acid in a small pile, then pour the pear essence over the acid and mix everything together by kneading. Once the mixture is stiff enough, cut it into small pieces and run it through the pear drop rollers. After it cools, sift some icing sugar over them and bottle it up.

14 lbs. white sugar.
2 quarts water.
3 lbs. glucose.
½ oz. raspberry flavoring.
1 oz. tartaric acid.
Coloring, brilliant rose.

Process.—Dissolve the sugar in water, add the glucose, and boil the mixture until it reaches the hard crack stage. Pour the hot mixture onto a cold surface, mix in a bit of cherry paste for color, lift the edges, create a small pile of powdered acid, pour raspberry flavoring over the acid, and knead the mixture until well combined and ready for the machine. Cut it into pieces and run it through the raspberry rollers; sift, dust, and bottle once it’s cooled.

14 lbs. brown sugar.
3 lbs. glucose.
lemon flavoring.
2 lbs. chopped almonds.
4 pints water.

Process.—Boil the sugar, glucose, and water as instructed until it reaches the hard crack stage; pour the mixture onto an oiled [Pg 42]plate, sprinkle almonds over it with a few drops of lemon oil, knead everything together until it’s firm, cut off small pieces, and run them through a tablet roller.

14 lbs. white sugar.
3 lbs. glucose.
4 pints water.
1 oz. tartaric acid.
saffron coloring.
¼ oz. pineapple essence.

Process.—Boil the sugar, glucose, and water, as previously instructed, to the crack stage of 310; add the saffron paste to the boil after it’s been poured onto the slab: once on the slab, mix in the acid and essence of pineapple; knead everything together; when it's firm enough, cut into pieces and pass through the pineapple roll.

14 lbs. white sugar.
3 lbs. glucose.
1 lb. desiccated coconut.
4 pints water.

Process.—Boil the sugar, water, and glucose until it reaches the hard crack stage; pour it onto a slab and sprinkle desiccated coconut over the mixture, flavor it with lemon, mix well, and pass it through tablet rollers.

14 lbs. Best White Sugar.
¾ oz. Cream of Tartar.
Lemon Flavoring.
4 pints water.
4 oz. Tartaric Acid.

Process.—Combine the sugar and water in a clean, shiny pan and bring it to a boil. Add the cream of tartar, cover the pan, and let it boil for ten minutes. Remove the [Pg 43] lid and insert a thermometer, continuing to boil on high heat until it reaches the hard crack stage. Immediately pour it out onto a clean, greased surface. Once it's cool enough, lift the edges and fold the mixture over, then add the finely powdered acid along with a few drops of lemon juice. Knead the entire mixture until it's stiff, then pass it through drop or tablet rollers. Break it apart when it's cold, dust with powdered sugar, weigh it, and bottle it.

N.B.—We use the term "white sugar" to refer to loaf, Dutch crush, granulated, or crystal; any of these that are high quality will work for the purpose.

14 lbs. brown sugar.
3 lbs. glucose.
3 oz. cream of tartar.
½ oz. anise oil.
¼ oz. clove oil.
¼ oz. peppermint oil.
2 oz. horehound herb.
5 pints water.

Process.—First, boil the horehound herb in the water for ten minutes, then strain it. Add the liquid to the sugar and glucose, and boil it like you would for other drops until it reaches a crack temperature of 310. Pour it onto an oiled slab; turn up the edges and fold in the mixture. Then, make a little heap of tartaric acid on the mixture, and pour the aniseed, clove, and peppermint over it. Knead everything together, mixing the flavors thoroughly until it's firm enough to go through the cough drop machine.

N.B.—The brown sugar should be of high boiling quality.

[Pg 44]

14 lbs. White Sugar.
3 lbs. Glucose.
3 oz. Tartaric Acid.
½ oz. Cough Drop Flavoring.
½ oz. Anise Oil.
4 pints Water.

Process.—Boil the sugar, glucose, and water as previously instructed until it reaches the crack stage, 310; pour it onto a greased slab; first turn up the heat, then add the powdered acid, cough drop essence, and anise oil; mix well until it’s ready for the machine, and pass it through the cough drop rollers; break it up, sift it, and dust it with powdered sugar.

N.B.—We've pretty much covered plain machine drops; they’re all basically made the same way, with only the color, flavor, and shape varying. Check our list for colors and flavors, candy machines, and rollers.

1 oz. Dried Rose Leaves boil in 1 gallon of water to half a gallon, strain and mix with 10 pounds of Sugar, 21 pounds of Glucose, and 1 oz. strained Tar, boil to the crack and finish like other drops.

8 lbs. white sugar.
2 lbs. glucose.
vanilla flavoring.
3 pints water.
1 oz. tartaric acid.

Process.—Put the pan with sugar and water on the heat, stir in the glucose, and bring everything to a weak crack stage, 300°F; pour it onto the slab, lift the edges, fold over the boil, and add the acid and vanilla. Once everything is well combined and firm enough [Pg 45]to handle, pull it over the hook until it’s glossy white. Transfer it to the slab and roll it into rods about half an inch thick. When cool, cut them into short, equal lengths and dip them in melted chocolate paste made of ½ lb. pure block cocoa, ½ lb. ground sugar, and 3 oz. lard or cocoa butter (no water). Melt these ingredients in a container by placing it on the hot furnace plate (keeping it a safe distance from the fire) and stir until everything is dissolved and combined. Then dip the sticks in this mixture one at a time, taking them out right away and laying them on wire frames to dry.

8 lbs. White Sugar.
2 lbs. Glucose.
Desiccated Coconut.
3 pints Water.
4 oz. Pure Coconut.

Process.—Boil the sugar, water, and glucose as directed to a weak crack stage, 300; pour onto an oiled slab: cut off one third for pulling; add the pure cocoa to the other two-thirds and mix it in; pull the smaller piece over the hook until it becomes white and glossy; spread out the solid sugar and place the pulled mixture in the center, wrapping it around evenly, then roll into sticks that are 1 inch thick; when cold, cut into lengths. Make a thin solution of gum or gelatin, wet the surface of each stick, and roll them in desiccated coconut; when dry, they are ready for sale.

Bright white.

10 lbs. white sugar.
2 oz. tartaric acid.
lemon flavoring.
½ oz. cream of tartar.
3 pints water.

[Pg 46]

Process.—Combine the sugar and water in a clean, shiny pan, add the cream of tartar, and bring it to a boil quickly until it reaches a weak crack stage, 300°F; pour the mixture onto an oiled surface; fold in the edges and cover the mixture, then add powdered acid along with a few drops of lemon; knead everything together, shaping one end to a point; stretch it to the desired thickness, the full length of the plate, cut it off, and then repeat for another length, continuing this way until all the mixture is used; keep the first piece in shape by rolling it occasionally while you pull out and shape the remaining mixture. Once the sticks are finished and cooled, cut them into lengths with scissors. It’s helpful to have an assistant to keep the sticks moving while you shape the mixture; otherwise, they might flatten out.

Brown with light stripes.

8 lbs. brown sugar.
2 lbs. glucose.
3 pints water.
peppermint flavoring.

Workflow.—Heat the sugar, glucose, and water to the crack stage as usual; pour the mixture onto the slab; mix in the flavors; cut off a piece weighing about 1½ pounds from the mixture and pull it over the hook until it becomes light and shiny, then roll the pulled sugar into a long stick, cut it into six equal pieces, and place them on the solid mixture lengthwise and spaced evenly apart. Next, roll the mixture into shape, taper one end to a point; pull it into manageable lengths, twisting [Pg 47] so that the stripes create a nice spiral around the stick.

N.B.—For the stripes in this case, white sugar is often used and looks much better, but to do so, two pans are necessary; one can be a small saucepan to boil two pounds. The white sugar is boiled separately in the usual way; otherwise, the process would be exactly as described.

Pulled yellow center with yellow casing.

8 lbs. white sugar.
2 lbs. glucose.
yellow paste color.
3 pints water.
lemon essence.

Process.—Boil the sugar, glucose, and water until it reaches a soft crack stage; pour the mixture onto an oiled slab; mix in color and flavor; cut off one-third and pull it over the hook until it has a bright yellow, satiny finish; remove it from the hook; spread out the plain sugar and place the pulled candy in the center; wrap it nicely all around with solid candy, then start to roll it; bring one end down to the desired thickness; pull it into sticks as long as convenient, and once it’s cool, cut it into the necessary lengths.

Pulled white body with one wide red stripe and two thin orange stripes.

8 lbs. white sugar.
2 lbs. glucose.
3 pints water.
red food coloring.
orange oil.
tartaric acid.

[Pg 48]

Process.—Boil the sugar, glucose, and water to a weak crack stage, 300°F; pour the mixture onto a slab; cut off about one-third of the mixture; divide this into two pieces; color one part deep red and the other deep orange; mix in the colors quickly and set them aside on a piece of wood in a warm spot until needed; now add the acid and flavoring to the larger portion of the mixture and pull it over the hook until it's white and spongy; remove it to the slab, then take the piece of red sugar and stretch it out to about 18 inches long and 2½ inches wide; lay it down in the center of the pulled sugar, then take the piece of orange sugar and stretch it out to about 3 feet, half the thickness of the red, cut it in two and place one piece on each side of the red, about two inches from it; roll, twist, and pull to your desired thickness; when cold, cut into lengths.

Clear pink body with four thin white stripes.

6 lbs. white sugar.
2 lbs. glucose.
cinnamon flavor.
3 pints water.
cherry paste color.

Process.—Heat the sugar, glucose, and water until it reaches the crack stage, then pour it out; cut off a piece and stretch it until it's white: tint the main body light pink, add the flavor, prepare the four stripes as previously instructed, place them on the clear sugar at equal distances apart, roll them out into lengths, and cut them off once they’re cool.

[Pg 49]

Almost see-through with a hint of red, marked by alternating white and red stripes.

8 lbs. Sugar.
2 lbs. Glucose.
3 pints water.
Cherry Paste Color.
Clove Oil.

Procedure.—Boil the sugar, glucose, and water to 300°F; pour it onto the oiled slab; cut off a small piece, divide it in two, color one side deep red, stretch both pieces and lay them alternately on the solid sugar, roll the mixture up, taper one end, usually the left end, to a point; pull it out into long lengths and twist; when it's cool, snip with scissors to the desired size.

Pulled white center, wrapped in red and decorated with six thin white stripes.

8 lbs. white sugar
2 lbs. glucose.
3 pints water.
cherry red paste color.
raspberry essence.

Process.—Boil the sugar, glucose, and water to 300°F; pour the mixture onto a plate; cut it in half and color one half red, then flavor both halves with essence (raspberry and a little tartaric acid); pull one half over the hook and cut off a third of it and set it aside; place the other two-thirds in the center of the red solid sugar and wrap it around; now lay the remaining piece of pulled sugar in six equal lengths, spaced apart on top of the wrapped batch; roll the ball out to the desired thickness, twist it, and cut it into lengths when cool.

[Pg 50]

Handmade.

8 lbs. white sugar.
2 lbs. glucose.
3 pints water.
lemon flavoring.
saffron color.

Process.—Combine the sugar and water in a clear, bright pan and bring to a boil, then add the glucose: cover with a lid for five minutes, continue boiling as usual until it reaches a crack temperature of 300°F; now add enough coloring to give it a golden hue and carefully pour the boil over a smooth slab, ensuring the sheet of sugar is no more than an eighth of an inch thick. Once the sheet has partially set, cut it into strips one inch wide and the full length of the sheet with scissors. Have someone else take charge of the strips and twist them by holding an end in each hand and turning them in opposite directions to form a spiral column; when cooled, snip to the desired lengths and carefully weigh and bottle. To make these products, the operators need to be very quick in their movements. The slab must be warm when the sugar is poured, as the thin sticks cool quickly and become brittle.

For cornered drops cut at angles, black with white stripes.

8 lbs. brown sugar.
2 lbs. glucose.
3 pints water.
peppermint flavor.

Process.—The process is exactly the same as for peppermint stick: boil the sugar, water, and glucose to weak crack, 300; pour the boiling mixture onto an oiled plate, flavor it with peppermint, and work it well. In a smaller pan, have two pounds of white sugar, using the usual amount of cream of tartar and water boiled to the same degree; pull this over the hook until it turns white and porous; then transfer it to the plate and shape it into lengths about one inch thick; lay them lengthwise on the solid boil, spaced evenly apart. Shape the entire boil into a thick roll, tapering one end to a point; cut them like one cent sticks, but make them thicker; then use scissors to snip them into pieces about an inch long. Hold the scissors in your right hand and the sugar in your left; every time you make a cut, turn the sugar halfway around so that the corners of each piece will be at opposite angles.

The recipe provided for the different types of sugar sticks is suitable for making various bull's eyes. The method and ingredients are exactly the same. The sticks can be slightly thicker or thinner, depending on the size of the drop needed. You can use cream of tartar instead of glucose in any recipe for boiled candies. The sugar isn’t boiled as high for hand-made candies or pulled sugar as it is for machine-made drops; this lower temperature makes it easier to work with, keeps it flexible longer, and makes it less brittle when cooled.

8 lbs. sugar.
2 lbs. glucose.
Color.
3 pints water.
Flavor.

[Pg 52]

Process.—Boil the sugar, water, and glucose in the usual way until it reaches a weak crack stage, around 300 degrees; pour the mixture onto the slab, adding color and flavor to your preference; work the batch until it's somewhat stiff, then roll it into a shape, tapering one end to a point for sticks. Pull it off in lengths of about three feet and around one inch thick; cut into pieces with the "Jackson Ball Cutter" and roll them by hand. An experienced assistant is essential for this part, as the balls need to be shaped while hot and kept moving until they cool.

[Pg 53]

This general recipe applies to all types of balls. For details on pulling, striping, casing, and variations, please refer to the different processes outlined for sticks and bulls' eyes. They are all made and finished in this manner. For smaller sizes, pull the lengths thinner; for larger sizes, thicker.

To make the different striped balls well takes practice—lots of it. No amount of reading will teach someone who knows nothing about sugar boiling. However, if you’ve mastered the simpler process at the beginning of the book, you can definitely understand this and come up with your own ideas. But you shouldn’t try making handmade balls until you’re confident you can manage a boil easily and quickly, because there’s no time to think once the sugar is on the slab. You need to have sufficient skills so that you can work as if it’s instinct.

8 lbs. white sugar.
2 pounds glucose.
5 or 6 drops rose oil.
3 pints water.
cherry paste color.

Process.—Boil the sugar, glucose, and water until it reaches the crack stage at 300°F. Pour it onto an oiled slab, set aside about one-third for pulling, color the larger piece a deep red, and flavor it with rose oil. Pull the smaller piece over the hook until it turns white. Spread out the larger piece, [Pg 54] lay the pulled sugar in the middle, wrapping it carefully around, and pass it through small acid drop rollers.

N.B.—Turn the boil on its edge every time you cut a piece for the machine to keep the pulled sugar as close to the center as possible.

8 lbs sugar.
2 lbs glucose.
3 pints water.
1 oz tartaric acid.
Cherry red.
Yellow paste color.
¼ oz essence of pear.

Workflow.—Dissolve the sugar in the water, add the glucose, and boil until it reaches 305°F; pour it onto a slab, divide the batch into three equal parts, flavor with pear essence and a bit of acid, color one part deep red and another deep yellow, then pull the third portion over the hook and place it between the yellow and red pieces so that one side is yellow and the other is bright red; cut it into convenient sizes and pass it through large pear drop rollers. These products are sold either plain or crystallized.

See our selection of clear toy molds, the list of which can be sent upon request. They can produce all kinds of figures, such as dogs, cats, elephants, and more. They are very popular with kids and sell well in specific areas, yielding a good profit. The molds typically consist of two parts; they need to be well oiled, and the sugar should be boiled as if making drops. Fill [Pg 55] the molds completely, and just before the entire mixture sets, pour out as much sugar as will flow; this will leave a thin coating that clings to the edges of the shapes and will easily come out when the mold is separated, resulting in hollow figures. Boiled sugar whistles are made in exactly the same way.

Several types of boiled sugars are sold crystallized, which look very attractive and resist exposure to the atmosphere better. The process is straightforward and can be done with minimal effort. Once the drops are made and set, break them apart and sift them well in a coarse sieve. Then, shake them over a pan that is boiling, so they get damp from the steam, and toss them into a pile of crystal sugar; mix them thoroughly so that the sugar coats the drops evenly. After that, sift them out of the sugar again, and they will dry in a few minutes, ready for packing. Another method is to take the drops after they've been made and sifted, and then apply a thin solution of gum or gelatin over them, rubbing them together until they're damp all over. Next, sprinkle enough crystal sugar on them to coat them and mix it all together; when dry, sift again and pack.

N.B.—-When crystallizing the goods, they should be warm, not hot, or they will turn to candy. Large French pears should be crystallized using this method and be almost cold during the process; since they are bulky, they hold heat for a long time, making them more likely to grain. [Pg 56]

8 lbs. white sugar.
2 lbs. glucose.
Yellow color.
3 pints water.
Lemon flavoring.

Procedure.—Boil the sugar, glucose, and water until you reach a weak crack (305); pour the mixture onto a slab, add lemon flavor, and color it yellow; divide this mixture in half and pull one-half over the hook; roll the pulled half into lengths about the size of a corn pod; now run the plain yellow sugar through the Tom Thumb drop rollers, loosening the screws slightly, and ease the pulled sugar with sheets from the machine; if done carefully, the result will closely resemble real Indian corn.

Roast the corn kernels over a smokeless fire in a popcorn maker (check our price for popcorn makers); keep shaking until every kernel has popped; boil enough sugar and water to the consistency of feather, 245; add to each 7 lbs. of syrup, four ounces of dissolved gum arabic; wet the popped corn in this syrup and roll them in finely powdered sugar until fully coated, then set them aside; when dry, repeat the coating process in the same way until they reach the desired thickness of sugar. Weigh or measure enough coated kernels, depending on the size of the ball you want, moisten them with [Pg 57]thin syrup, partially shape the ball by hand, then place it in a popcorn ball press and press tightly into shape, then form into balls in the usual way with the popcorn ball press.

Process.—The corn kernels are prepared like for making balls; boil brown sugar using 8 lbs. of sugar and 2 lbs. of molasses for every 250 balls; pour the syrup over the corn and mix thoroughly; press them [Pg 58] immediately into oiled tins. This should be done quickly, pressing the kernels as tightly together as possible; when they cool, they're ready for sale and can be cut to size with a sharp knife.

Popcorn Handball Press.

Process.—Prepare the corn like you would for balls and pack it tightly into sturdy square tins lightly greased with high-quality olive oil; boil enough brown sugar and glucose for the amount needed and pour the hot syrup over the popcorn, just enough to help them stick together. Once cool, cut them into pieces with a sharp knife to the desired size.

CORN POPPERS—Super Strong.

2 lbs. White Sugar.
4 lbs. Glucose.
4 lbs. Unsweetened Desiccated Coconut.
Yellow Food Coloring.
1½ lbs. Farina.
2 pints Water.

[Pg 59]

Process.—Combine the ingredients in a copper pan; simmer over low heat until it reaches the stiff ball stage, 250°F, stirring constantly; add food coloring as desired; when done, carefully pour it onto a greased plate, shaping the layer to about half an inch thick; once it's cool, sprinkle with powdered sugar and cut into pieces with a sharp knife.

N.B.—A few loose iron bars are helpful to create a square on the pouring plate, sized according to the boil; this way, the precise thickness of the sheet can be measured.

[Pg 60]

2 lbs. White Sugar.
4 lbs. Good Brown Sugar.
5 lbs. Shredded Coconut.
7 lbs. Glucose.
2½ lbs. Farina.
3 pints Water.

Process.—Put the sugar, glucose, and water in a pan; place it over low heat; stir in the coconut and farina, and boil until it reaches a stiff ball stage (255), keeping it well stirred. Pour it onto an oiled surface and cut it into pieces; once it sets, dust with powdered sugar. In large factories where this candy is produced, machinery plays a crucial role. In fact, the process is almost entirely automated. There are machines for preparing the coconuts, steam pans with beaters that rotate inside, and mechanisms with chains and weights to lift them out so that the cans can be emptied and cleaned easily. There are also plates for rolling out sheets to size and cutting machines that can cut the nuggets to any size; the machine is designed so that simply adjusting a pawl on a ratchet wheel determines the size of the nuggets. Where such an elaborate setup exists, our formula would not be necessary or practical, nor do we claim to suggest otherwise. However, many tons are made in standard boiling shops with the usual tools and conveniences, and assisting people in these situations is the main purpose of this book.

[Pg 61]

4 lbs. Brown Sugar.
3½ lbs. Glucose.
3 pints Water.
4 lbs. Unsweetened Desiccated Coconut.
2 lbs. Farina.

Process.—As before, use brown coloring if a darker shade is needed; it makes the products look more luxurious. When the boil is finished, toss the nuggets in powdered sugar.

12 lbs. White Sugar.
3 lbs. glucose.
½ oz. Vanilla Extract.
4 lbs. small Sweet Almonds.
3 pints water.

Process.—Put the sugar, glucose, and water in a clean pan, place it over high heat, and stir until dissolved; then cover it and let it boil for five or six minutes. Now remove the lid and keep boiling until it reaches the soft ball stage; then pour the contents onto a damp surface (one that has been sprinkled with water). Once cool, take a long flat spatula and work the sugar until it becomes white and creamy; now add the almonds (which have been blanched and dried), along with the vanilla essence. Keep mixing until the entire mixture is of uniform consistency. Next, spread the mixture on wafer paper in sheets about one inch thick, cover the sheets with more wafer paper, and roll the top smooth. Once set, cut into bars. If the cream is a bit thin, add some icing sugar during mixing; if boiled properly, this won't be necessary. Most inexpensive nougats on the market are made using a similar recipe, with variations in color and flavor for variety.

[Pg 62]

Boil 7 lbs of granulated sugar with three pints of water. Add a small teaspoon of cream of tartar and let it boil for 10 minutes. Then add one pound of fresh butter; it will start to froth up, so make sure the pan is large enough since the syrup will take up twice the space with the butter. Boil this mixture until it reaches very weak crack stage, or 285 degrees on the thermometer, at which point it’s done. Pour it onto a greased slab. As soon as it starts to cool, turn it over and knead it until it becomes stiff enough to pull over the hook. When it’s on the hook, pull it sharp until it turns white like snow. This white candy is usually flavored with vanilla or lemon oil. It can be pulled out into bars or left in a heap. It breaks easily into small pieces for selling. In summer or hot weather, keep this candy covered, or it will turn sticky. It tastes really rich and sells well at good prices.

This is made just like the last one, with the addition of a bit of red color before the boil is poured out, or it can be colored on the slab; add a little raspberry or strawberry essence and a pinch of tartaric acid right before pulling the boil. Color the raspberry a bit deeper than the strawberry.

[Pg 63]

To make chocolate ice cream, boil the same amounts as before, following the same method in every detail. Once the sugar has dissolved, mix in ½ lb. of powdered chocolate thoroughly; knead it well to ensure the chocolate is fully combined with the sugar. Add enough chocolate to achieve a dark brown color in the mixture; otherwise, it will be too light when finished.

8 lbs. white sugar.
2 lbs. glucose.
1 lb. fresh butter.
2 cans condensed milk.
2 pints water.
vanilla extract.

Process.—Boil the sugar, glucose, and water until it reaches the soft ball stage at 250°F; take the pan off the heat for a moment, then add the milk and butter, cutting the butter into small pieces and stirring well with a wooden spatula until everything is fully combined. Gently bring the mixture back to a boil and pour it onto a greased surface, forming a sheet about ½ inch thick. Once it hardens, cut it into squares with a caramel cutter, and when it's cool, separate the squares and wrap them in wax paper.

8 lbs. sugar.
2 lbs. glucose.
1 lb. fresh butter.
1½ lbs. unsweetened desiccated coconut.
2 cans condensed milk.
2 pints of water.

Process.—Dissolve the sugar in the water, add the glucose and bring it to a boil until it reaches 250 degrees Fahrenheit; remove the pan from the heat, [Pg 64] then mix in the butter, milk, and coconut, return to a boil, and pour onto a slab or into frames about ½ inch thick; once set, cut with a caramel cutter; when cool, separate and wrap in wax paper.

8 lbs. sugar.
2 lbs. glucose.
1 lb. fresh butter.
brilliant rose color.
1 lb. raspberry pulp or jam.
2 cans condensed milk.
2 pints water.

Process.—Boil the sugar, glucose, and water until it reaches a weak crack stage (250°F); take the pan off the heat, then add [Pg 65] the milk, butter (cut into small pieces), and jam; mix everything together and put the pan back on the heat; add enough coloring; keep stirring continuously until it boils; pour it out, score it, divide it, and wrap it once it's cool.

8 lbs. White Sugar.
1 lb. Shelled Walnuts, chopped small.
2 lbs. Glucose.
1 lb. Fresh Butter.
Saffron Color.
2 cans Condensed Milk.
2 pints Water.

Process.—As mentioned earlier, making caramels requires close attention and frequent stirring, as the mixture can easily boil over; the heat shouldn’t be too high. If it gets too hot, slide an iron under one side of the pan to lift it slightly away from the fire. Keep stirring continuously after adding butter and flavoring ingredients.

8 lbs. Good Sugar.
½ lb. Pure Chocolate unsweetened.
2 lbs. Glucose.
1 lb. Fresh Butter.
Vanilla Flavoring.
2 pints Water.
2 tins Condensed Milk.

Process.—When the sugar, glucose, and water have been boiled until it reaches the soft ball stage (250°F), and the milk, butter, and chocolate have completely dissolved and mixed together, bring it to a gentle boil again, then pour it out onto an oiled slab or into molds. Once it has set, mark it deeply with a caramel cutter; when it's cold, cut it apart with a sharp knife and wrap each piece in wax paper.

[Pg 66]

6 lbs. sugar.
2 quarts heavy cream.
vanilla extract.
15 lbs. unsalted butter.
4 lbs. glucose.

Process.—Combine the sugar, glucose, and cream in a pan; place it over low heat and stir constantly; allow it to boil until it reaches a stiff ball stage, then add the butter; continue stirring until it's thoroughly boiled, then take the pan off the heat; add vanilla extract for flavor; pour it out onto an oiled plate; score it with a caramel cutter once it has set; when it's cool, cut it into pieces with a sharp knife and wrap each piece in wax paper.

5 lbs. sugar.
1 lb. fresh butter.
3 pints whole milk.
½ oz. cream of tartar.
2 pints water.
vanilla extract.

Process.—Slowly boil the sugar, milk, and water with the cream of tartar, stirring constantly until it reaches a stiff ball. Add the vanilla extract and stir gently; then take the pan off the heat and pour the mixture onto an oiled slab. When it sets, mark deep with a caramel cutter; once it cools, separate with a sharp knife. These caramels should be a cream color.

By using pure maple, you can make maple caramels just like vanilla ones; the taste of the maple sugar is strong enough on its own without any artificial flavoring. These caramels will naturally be dark.

[Pg 67]

These flavors can be used in either of the last two recipes—top quality for the first, and medium quality for the second. You can also add walnuts, coconuts, and other ingredients for additional flavors.

6 lbs. Best Sugar.
4 lbs. Glucose.
1½ lbs. Unsweetened Pure Chocolate.
2 quarts Heavy Cream.
1½ lbs. Fresh Butter.

Process.—Put the sugar and cream in the pan, stir it all together well, then add the glucose; let it boil until it reaches a stiff ball stage, then lower the pan off the heat a bit and add the butter in small pieces, followed by the chocolate; keep stirring everything together; bring the mixture back to a boil, then add vanilla extract; take the pan off the heat and pour the mixture onto an oiled surface, making the sheet about ½ inch thick; mark deeply with a caramel cutter when set; cut with a sharp knife when cold and wrap in paper.

5 lbs. sugar.
¾ lb. fresh butter.
1 quart of whole milk.
¾ lb. unsweetened pure chocolate.
½ oz. cream of tartar.

Process.—Melt the sugar in the milk, add the cream of tartar, and boil until it reaches the right consistency; take the pan off the heat a bit and stir in the butter and chocolate; bring everything back to a boil, add vanilla extract, then take the pan off the heat and pour the mixture onto the slab; mark and separate as instructed in the last step.

[Pg 68]

Caramels are usually sold wrapped in wax paper. This is necessary when the candy is cooked at a low temperature and contains a high amount of glucose. Like other caramels, the ingredients can vary, but the following will work:—

7 lbs. white sugar.
2 lbs. glucose.
½ lb. fresh butter.
1 can condensed milk, or one quart of sweet cream.
3 pints of water.
vanilla flavoring.

Process.—Boil the sugar, glucose, and water to a weak crack at 285°F; take the pan off the heat, add the butter and milk, and stir gently until everything is dissolved. Add the flavoring just before you finish stirring, then pour the mixture onto an oiled slab. When it’s cool enough, cut it with a caramel cutter. If you want a crinkly top, roll over the sheet with a corded rolling pin just before cutting.

[Pg 69]

[Pg 70]

These beautiful candies are really popular; they appeal to both the eye and the taste when made well, but they need to be stored airtight or they’ll quickly lose their charm and turn into a sticky mess, as they tend to "sweat." To minimize this, it's a good idea to add a little borax during each boil. The process is [Pg 71]simple enough, but it must be done quickly; in fact, the final look depends on how fast you handle the sugar over the hook. Keep an eye on the color; as soon as it becomes a glossy satin with a fine grain, it’s done. Lift it off the hook immediately and return it to the slab for casing. Don’t keep pulling until it’s spongy, and be careful not to use too much color; the shades should be light and delicate when finished. Machines are available for cutting buttercups, priced at $6.00 and $14.00 each. Crimped edge machines cost $20.00 each. Get our price list.

7 lbs. Best White Sugar.
2 lbs. Fondant Paste.
1 lb. Fine Desiccated Coconut.
Green food coloring.
1 teaspoon Cream of Tartar.
1 quart water.
Borax.

Process.—Combine the sugar, water, and cream of tartar in the boiling pan and boil until it reaches 310 degrees in the usual way; while the pan is on the heat, take the fondant paste and mix in the desiccated coconut, along with a little vanilla extract, and set it aside until needed. Once the mixture has reached the right temperature, pour the sugar onto the slab, color it light green, and when it's partially cool, pull it over the hook until it acquires a soft satin finish; return it to the slab, press out the boiling part, lay the fondant paste in the center, and encase it all around with the pulled sugar. Next, carefully taper one end of the boil to a point like for [Pg 72] sticks and stretch it to the desired lengths and thickness. Place them on the machine and press gently until they're cut through; the buttercups are then ready for packaging. It’s best to work in small batches for this process, as the outer casing hardens quickly; keep turning the bulk on the plate to ensure the fondant paste stays centered.

7 lbs. Best White Sugar.
2 lbs. Fondant Paste.
1 lb Desiccated Coconut.
1 lb. Raspberry Jam, boiled until thick.
1 teaspoon cream of Tartar.
1 quart Water.
Carmine Color.
Borax.

Process.—Mix the jam and coconut into the fondant paste; boil the sugar, water, and cream of tartar until it reaches the hard crack stage; pour it onto an oiled surface; color it a light rose tint: when it's partially cool, pull and work it as in the previous recipe and cut it with a buttercup machine.

7 lbs. sugar.
2 lbs. fondant paste.
1 lb. shredded coconut.
Yellow color.
1 teaspoon cream of tartar.
1 quart water with borax.
Lemon flavor.

Process.—As usual, you can make buttercups of any type or flavor by following the instructions provided and swapping in different extracts, jams, chopped nuts or almonds, and colors to your liking.

[Pg 73]

7 lbs white sugar.
2 lbs fondant paste.
1 lb black currant jam.
½ oz tartaric acid.
1 teaspoon cream of tartar.
1 quart water.
Borax.
Purple dye.

Process.—Incorporate the jam, acid, and color into the fondant paste, boil the sugar, water, and cream of tartar to the crack stage, and then proceed as previously outlined.

This part of the business has grown tremendously in the past few years. This cream is not only shaped and crafted into every possible shape, size, color, and flavor on its own, but it's also combined with chocolate, fruits, and more to create an endless variety of delightful and tasty treats. The smaller items in this category form the base, and sometimes the entirety, of many beautiful mixtures, and no display can now be considered standard without a good showing of these items. For our purposes, the variety is just a detail we mention to remind you that most of it can be found beyond the pages of this guide. The process is essentially the same throughout; the mixing, flavors, colors, and shapes provide the distinctions. It will only be necessary to offer a decent variety of recipes to allow you to replicate anything you see in this field or to create something new.

[Pg 74]

10 lbs. of white sugar.
2½ lbs. of glucose.
Raspberry and vanilla flavor.
3 pints of water.
Carmine color.

Process.—Boil the sugar, glucose, and water as usual until you reach the soft ball stage; then take the [Pg 75]pan off the heat; moisten the pouring plate with cold water; pour the mixture onto it and let it sit until it's almost cool. Using a long palette knife or wooden spatula, start working the syrup until it turns into a white glossy cream; then divide the mixture in half; place one half in the pan and reheat it just enough to make it moldable, add vanilla flavor, and pour it into rubber molds; now put the other half in the pan and reheat it; color it light pink; flavor with raspberry essence and mold it into the same shapes; once the candies are set and cool, crystallize them with cold syrup.

N.B.—Keep everything very clean when making fondants; any tiny spot will be noticeable; a hint of blue will enhance the white color.

10 lbs White Sugar.
2½ lbs. Glucose.
Vanilla Extract.
3 pints Water.
½ lb. Pure Chocolate.

Process.—Make the fondant creams as you did in the last recipe; once the boiled mixture has been creamed, divide it into two parts, with one part being twice the size of the other. Put the smaller portion in a pan to melt again, adding the chocolate paste. Stir until the paste is dissolved and mixed in, but don’t let the cream boil. Remove the pan from the heat; pour the chocolate cream into rubber molds, filling the shapes only one-third of the way. Then melt the white cream, flavor it with vanilla, and fill up the molds. Once set, crystallize in cold syrup; each fondant will have two colors, white with a chocolate tip.

[Pg 76]

9 lbs. white sugar.
2½ lbs. glucose.
1½ lbs. fine unsweetened desiccated coconut.
carmine dye.
3 pints water.
lemon flavoring.

Process.—Make the cream as previously instructed and split the batch into two equal parts: remelt one part and mix in half of the dried coconut with a few drops of lemon juice; fill the molds halfway. Remelt the other half of the cream; mix in the remaining coconut; color it pink by adding a few drops of lemon essence, and fill the molds to the top; crystallize as usual in cold syrup.

9 lbs. White Sugar.
2 lbs. Glucose.
Carmine Coloring.
2 lbs. Strawberry Jam.
3 pints Water.

Process.—Boil the sugar, glucose, and water until it reaches the soft ball stage

10 lbs. Sugar.
2½ lbs. Glucose.
Cherry Flavor.
3 pints Water.
Carmine and Saffron Color.

Process.—Choose some large, preserved cherries and cut them in half. Boil the sugar, glucose, and water as usual until it reaches the ball stage. Pour the mixture onto a damp pouring plate; when it’s almost cool, mix it with a spatula until it turns into a white glossy cream, adding the flavor at the same time. Then divide it into three equal portions: color one portion bright pink, another yellow, and leave the third white. Knead each portion into a stiff paste, adding a bit of icing sugar to make it firm. Pinch off small pieces and shape them into balls about the size of a cherry, flattening one side slightly. On this flat side, press in a half cherry, shaping them together. Place them on canvas trays and put them in the drying room for a few hours to harden; then crystallize with cold syrup. You can use other preserved fruits in the same way.

10 lbs. white sugar.
2½ lbs. glucose.
various flavors.
3 pints water.
various colors.

[Pg 78]

Process.—Boil the sugar, glucose, and water as previously instructed until it reaches a stiff ball stage, then pour the sugar onto a damp surface. Let it sit until it's almost cool, then work it with a spatula until it becomes a glossy cream. Divide the mixture into as many portions as you want colors. Next, remelt this cream, adding colors and flavors as desired. Pour the mixture into molds of different shapes. Once the fondants have set, crystallize them in cold syrup. To make fondants for mixing, they should be slightly harder to avoid getting crushed by other candies with which they are combined.

13 lbs. of the best white sugar.
4 pints of water.

Process.—Boil this amount of sugar and water for a few minutes until it reaches about 220 degrees on the thermometer; set it aside undisturbed until completely cool. Pack the fondants in crystallizing tins, placing wire trays between each layer of about two inches deep; let the wire trays rest on the ends of the tin. When the tin is full, cover the contents with cold syrup, placing a damp cloth over the top; leave the tins in a cool place in the drying room for about ten hours; then move them to a colder spot. After about an hour, remove the plugs and drain off the excess syrup; once the fondants are dry, turn the tins upside down, give them a light tap, and empty them onto clean trays; they will be ready for packing in an hour or so.

N.B.—If a thin film forms over the top of the syrup, skim it off before draining the goods; it may [Pg 79] cause them to granulate, but the damp cloth should help prevent this film from forming.

There are a lot of sweet treats made from grain sugars sold around Christmas time. Their beauty and appeal depend on the molds they are shaped in and the creativity shown in painting or decorating them. The products themselves are quite a minor consideration, as they are really easy to make.

Process.—Boil 7 lbs. sugar, 1 lb. glucose, and 2 pints of water in the usual way until it reaches a ball degree of 250 on the thermometer; take it off the heat and rub the sugar against the side of the pan until it becomes thick and white; mix it all together, then pour it into the molds through the runner. Don’t boil too much sugar at once, or it will harden before you can pour it all into the molds; two or three pounds is enough for a beginner to practice with. They will be firm enough to come out of the molds in fifteen to thirty minutes, depending on their size after being poured, and they will be ready for decorating.

Fruit, eggs, and any item can be taken from nature through this process, then transformed into sugar and later glazed and colored to mimic nature so perfectly that it can fool many people. Boil the sugar exactly as directed in the previous recipe, grain [Pg 80] it and fill the molds; after a few minutes, pour out enough sugar to leave the mold hollow in the center. Use liquid colors and camel's hair brushes to make your items resemble the natural objects they represent; if you want a glossy finish, mix the colors with a strong solution of gum arabic or isinglass to achieve the desired shade.

Made from the highest quality metal.

The molds marked with an X are always in stock. Any others can be made to order.

7 lbs. white sugar.
2 lbs. glucose.
3 pints of water.
Vanilla flavoring.

Process.—Dissolve the sugar in water in a clean pan; add the glucose and boil it as usual until it reaches the feather stage, 243. Pour the mixture onto a damp slab; let it cool for a few minutes; then use a palette knife to work it into a smooth white cream, adding a touch of blue to lighten it up. Once the mixture is a smooth cream, return it to the pan and melt it just enough so that it can be poured out smoothly and evenly. Stir in [Pg 87] the flavor and pour it onto a pouring plate about ½ inch thick; once it has set, cut it into bars.

7 lbs. white sugar.
2 lbs. glucose.
3 pints water.
Raspberry or rose flavor.

Process.—Dissolve the sugar in water, add the glucose, and boil until it reaches 243°F. Pour the mixture onto a slab, and once it has cooled, divide it into three parts. Color one part red, mix some pure chocolate into another, and add a pinch of blue to the third. Cream each portion by rubbing it on the slab until it forms a smooth paste. When incorporating the pure chocolate, make sure to use enough to achieve a rich brown color; for the red portion, use just enough to create a light rose pink. Once everything is ready, melt each portion separately in a pan just enough to make it soft enough to pour into a level surface. Pour the red portion first, then add the chocolate on top of the red layer, and finally the white on top of the chocolate. This will create a cream cake that can be cut into bars. Some people skip melting the cream and just spread the paste out, smoothing it with a palette knife; this works but doesn’t look as good.

7 lbs. white sugar.
3 lbs. coconut, peeled and sliced.
2 lbs. glucose.
Red food coloring.
3 pints of water.

Process.—Boil the sugar, glucose, and water like usual until it reaches 245 degrees; pour the mixture onto a slab; divide it into two portions; once it cools, color one part light pink and add a small amount of blue to the other; mix in the sliced coconut, half in each portion, and then start to cream them by rubbing. Once both parts have blended into a smooth paste, they're ready for sale, typically sold by cutting from a rough block.

N.B.—Sliced almonds, ground walnuts, etc., are used the same way as directed for coconuts. The boils can be flavored or not, but adding a little flavor enhances it and makes it smell good.

8 lbs. yellow sugar.
1 quart heavy cream.
2 lbs. glucose.

Process.—Boil the sugar, glucose, and cream to 242 on the thermometer, stirring constantly; when finished, remove from heat and let it sit until nearly cool (placing it somewhere it will cool quickly), then stir until it thickens; next, melt it over low heat (stirring all the time) until it reaches a nice creamy consistency, pour it into a well-greased tin, about one inch deep, and let it cool. When it's cold, turn the tin over, and it should come out easily. Once the batch starts cooling in the tin, don't disturb it at all, as it will cause the cream to crack into pieces when you try to take it out. If this recipe is too pricey, substitute milk for the cream and add half a pound of butter.

7 lbs. white sugar.
1 lb. raisins.
½ lb. sweet almonds, blanched and chopped.
1 lb. currants.
1 lb. sultanas.
½ lb. mixed peel.
1 oz. mixed spice.
2 pints water.

[Pg 89]

Process.—Start by washing the currants in cold water and then drying them. Remove the pits from the raisins. Blanch and chop the almonds. Cut the peel into strips and mix everything together, adding the spice. Boil the sugar and water until it reaches the ball stage; then take the pan off the heat. Create the boil by rubbing the syrup against the side of the pan as usual; when it becomes creamy, fold in the mixed fruit, stirring carefully until it’s fully combined. Prepare some wet cloths to divide the mixture, tying them tightly and hanging them up until they harden. The blanched almonds serve as a stand-in for suet, so chop them accordingly.

7 lbs. brown sugar.
2 lbs. glucose.
1 lb. currants.
½ lb. sultanas.
½ lb. raisins.
½ lb. mixed peel.
½ oz. mixed spice.
2 pints water.

Process.—Dissolve the sugar in the water, then place the pan over heat and add the glucose. Let everything boil until it reaches a stiff ball stage, then pour the mixture onto a damp pouring plate. Once it's almost cool, start creaming it by rubbing and working it on the slab with a palette knife until it becomes opaque, thick, and creamy. Prepare the fruit and mix it in as described in the previous recipe, then fold the fruit into the mixture with a spatula. Next, divide the mixture into small bowls, each holding about one pound; press the cream down well and let them sit until set. Remove them, brush a thin solution of gum over the tops, and dust with powdered sugar to mimic frosting. Before adding the cream to the bowls, sprinkle a little icing sugar inside; this will prevent sticking.

5 lbs. white sugar.
1 lb. glucose.
2 lbs. raspberry jam.
1 lb. blanched and dried almonds.
3 pints water.
liquid brilliant rose color.

Process.—Boil the sugar, glucose, and water until it reaches the soft ball stage, 250°F; take the pan off the heat, add the jam and almonds, along with enough coloring to make everything a bright red; let the mixture boil while stirring gently until completely combined; now take the pan off the heat and check if the mixture has become opaque; if it hasn't, rub some of the syrup against the side of the pan and stir until the entire mix looks slightly creamy, then pour it onto wafer paper, keeping the layer about three-quarters of an inch thick; smooth the top with a spatula and cover it with wafer paper; once set, transfer it to a clean board and cut into bars with a sharp knife. When spreading to the desired thickness, arrange the loose bars on the pouring plate to create a square that matches the size of the mixture. Almost any kind of jam can be used instead of Noyeau for flavoring.

It’s important to know how to make use of scraps, siftings, spoiled boiled candies, and other unsellable goods. People who make jam or licorice know what to do with them, but small producers often end up with a lot of waste that can be a hassle. This should be minimized not only for cost-effectiveness but also for maintaining order and the overall appearance of the workshop. Keep the acidic scraps separate from the others; have two pans (earthenware works well) and make it a rule that when cleaning the plates, you throw the acidic scraps into one pan and the rest into the second pan. Keep them covered with water, and as the syrup thickens, add more water so the scraps can dissolve. When making dark products like cough candy, cough drops, coconut candy, and taffy, use some of this syrup in each batch by scooping it out with a ladle. Generally, a diligent worker would use up their scraps daily. Some reuse machine scraps by adding them to the next batch when sugar is on the slab. From my experience, this method is not ideal, as it clouds the batch and often leads to graininess. Dissolve the acidic scraps in enough water to create a thin syrup; add some whiting, powdered chalk, or lime; place the pan over the heat and stir until it boils completely; ensure all scraps are dissolved; then remove the pan and let it sit for an hour, and finally strain through flannel. Use this syrup just like the other for making standard products.

[Pg 92]

10 lbs. white sugar.
3 pints water.
2.5 lbs. glucose.

Process.—Mix the sugar, glucose, and water in a clean pan and boil as usual until the mixture reaches a temperature of 245°F, which is the point of feathering (make sure to keep the sides of the pan free from sugar). Pour the mixture onto a damp marble slab and let it cool until it's almost cold. Then, using a long spatula, start to scrape the sugar against the slab and work it around until it transforms from a clear syrup to a snow-white, creamy substance. Knead it by hand until it's uniformly soft and free of lumps; at this point, it's ready to use and can be stored covered in stoneware jars until needed for various purposes. In winter, you don’t need to boil the sugar as high; in hot weather, you may need to boil it a bit longer. When packing the cream into jars, it's best to keep the top moist by placing a damp cloth over it before corking. Since cream has a long shelf life, it makes sense to prepare larger batches at once. You can easily adjust the amounts based on the size of your pan and what works for you. These proportions are just guidelines, but the author knows of no strict rules that must be followed, even though he has made as many cream products as most and with great success. He has observed equally fine samples produced in the same workshop with slightly different boiling methods. Nonetheless, by sharing his own formula, you can be confident that he’s close to getting it right.

[Pg 93]

10 lbs. sugar.
2½ lbs. glucose.
3 pints water.
½ oz. vanilla extract.

Process.—Boil the sugar, glucose, and water as usual until it reaches a strong feather consistency 245, then pour it onto a damp slab and let it cool nearly to room temperature. Add the flavor, and with a palette knife, mix the boil until it turns white and creamy. Shape it by hand or press it into tin molds; place it in a warm spot to harden slightly on the outside. Melt some chocolate paste and cover the pieces evenly with it, using either a knife or brush. Once dry, glaze them by brushing on a solution of shellac dissolved in alcohol.

[Pg 94]

N.B.—In this recipe, the sugar is cooked to a higher temperature than the "Cream for Chocolate Cream" because the items are so big that the soft cream wouldn't hold its shape. To melt pure chocolate, just place it in a tin with a piece of lard or cocoa butter, keep it close to the fire, and stir it occasionally; it will dissolve quickly. Don't use water or it will turn to powder and get ruined.

TAFFY PANS.
Per dozen, $1.25, $1.50, $1.75, $2.

SWINGING PANS.
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CRYSTALIZING PANS AND WIRE TRAYS.
Premium Quality.
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Copper candy scoop.

10 lbs. white sugar.
2½ lbs. glucose.
melted chocolate.
3 pints water.
vanilla flavor.

Process.—Prepare the cream as instructed in Cream for Chocolate Cream, or use some of that cream. Get some tins with edges that are one and a half inches deep; [Pg 95] grease some paper and fit it neatly around the sides and bottom. Melt some of the cream over low heat; add Vanilla flavoring as soon as the cream is melted enough; remove the pan and pour the mixture into the tins to create a sheet about one inch thick or less. Once it’s set, carefully remove it to avoid breaking the cake; have some melted chocolate ready and use a soft brush to coat the cream on both sides; place them on wires until they cool and set; then cut into bars of the desired size. The knife used for cutting the cream bars should be good quality, with a thin polished blade and a sharp edge. An old, worn-out knife will break the cream and make it uneven.

Copper Candy Drop Ladle.

No. 2, Fig. 8,           Price, $2.25.

10 lbs. white sugar.
2½ lbs. glucose.
melted chocolate.
3 pints water.
½ oz. vanilla extract.

Process.—Prepare the tins by lining them with greased paper, making sure it fits smoothly; melt some sweet chocolate and pour it about a quarter of an inch thick on the bottom of the tins; once it’s set, prepare some cream as directed for "Cream for Chocolate Cream," or use [Pg 96] some of that cream, melting it over low heat (don’t let it boil); stir in the vanilla extract and pour the mixture into the tins to about one inch deep: when it’s set, top it off with melted sweet chocolate; once this layer is cold and completely set, cut it into bars with a sharp knife.

Warm some sweet chocolate; when it's just hot enough to be soft, pinch off small pieces and roll them in your hands until they're the size of a small marble. Place them in rows on sheets of white paper, leaving about an inch between each row. Once the sheet is full, lift it by the corners and gently bounce it up and down, letting it touch the slab each time. This will flatten the balls into drop shapes, roughly the size of a dime on the bottom. Once they're cold, they'll come off the paper easily.

[Pg 97]

Process exactly as for plain drops. When the drops have been flattened, cover the sheets of paper completely with white nonpareil (sprinkles); when the drops are dry, shake off the excess ones.

Melt some cream (see "Cream for Chocolate Cream"), use the runner, and fill the molds; in an hour, the cream will be firm enough to remove from the molds; they are then ready for coating. Warm some sweet chocolate paste until it's melted, then drop the creams into the melted chocolate, two or three at a time; lift them out with a long fork and place them on wax paper or sheets of tin to dry; put them in a cool spot to harden; pack carefully in paper-lined boxes so they barely touch each other; if packed roughly like most other candies, they become spotted and rough, ruining the appearance completely.

Rubber molds are now commonly used for making these products; they are much cleaner and way easier to use than starch molds, and they’re definitely better for beginners. These molds can now be purchased much cheaper than they were a few years ago, with the price around $1.40 per pound. Each mold weighs about two pounds and holds ninety chocolate drops, and they can be refilled every half hour. We strongly recommend buying rubber molds, as they save time and eliminate the need for starch boards, starch, plaster molds, or bellows. Fletcher Manfg Co. carries a full line of molds for chocolates and creams.

This mixing is frequently needed by candy makers for various reasons, so a solid general recipe is useful. If the steps are followed and some judgment is applied with the colors, you'll achieve a light, glossy chocolate coating.

1 lb. Pure Chocolate.
3 oz. White Wax.
Chocolate Brown Color.
Cochineal.

Process.—Put the chocolate in a saucepan; place it on the stove or near a fire; break the wax into small pieces and stir it in until everything melts; then add the brown color with a little liquid cochineal, mixing it all together until it's well combined; it’s then ready to use. For less expensive items, you can use more wax. When mixing in the color, test a bit on a piece of white paper until you're happy with the shade.

8 lbs. white sugar.
6 lbs. glucose.
2½ lbs. gelatin.
3 lbs. sliced coconut.
1 oz. tartaric acid.
3 pints of water.
saffron color.
lemon flavor.

Process.—Soak the gelatin in cold water for twelve hours, then boil the sugar, glucose, and water until it reaches a stiff ball stage, 255; take the pan off the heat; stir in the gelatin until it dissolves; let it sit for a few minutes and skim off any scum from the surface, then add the acid, flavor, and coconut; gently mix everything until well combined; color it bright yellow with saffron; pour into greased pans, making the sheet ½ inch thick; once it’s set, cut it into sticks to sell two or four for a cent.

N.B.—This boil can be split into two batches, one half colored red and flavored with raspberry, or a second batch can be made just like this one, changing only the color and flavor.

14 lbs. white sugar.
12 lbs. glucose.
3 lbs. gelatin.
Flavor.
2 oz. tartaric acid.
2 pints water.
Color.

Process.—Soak the gelatin in cold water for twelve hours; bring the sugar and water to a boil, [Pg 101] then add the glucose and keep boiling until it reaches the stiff ball stage; take the pot off the heat and stir in the gelatin and acid until dissolved; add color and flavor to your preference; remove any scum and pour the mixture into molds. Let it sit for twelve hours, then cut it into jubes and coat with fine powdered sugar. This is an inexpensive option; they don’t have a lot of substance, but they sell well and are satisfying.

12 lbs. sugar.
7 lbs. glucose.
3 pints water.
3 lbs. gelatin.
2 oz. tartaric acid.

Process.—Soak gelatin in cold water for twelve hours. Boil the sugar, glucose, and water in the usual way until it reaches the soft-ball stage; remove the pot from the [Pg 102]heat and gradually stir in the gelatin until it's dissolved; let it sit for a few minutes; skim off any foam that rises, then divide the mixture if you need to color and flavor it differently; pour the mixture into molds; once set, place them on a clean surface, sprinkle some cold water over them, and roll them around until they're all damp, then cover them with fine crystal sugar and mix them up until they're crystallized all over, and spread them on trays to dry.

The various recipes provided so far will give the reader a general idea of how gelatin products are made. By using different colors, flavors, and shapes, an endless variety can be created. There’s no point in adding more formulas for small products.

10 lbs. white sugar.
5 lbs. glucose.
2 lbs. gelatin.
carmine color.
1 lb. raspberry jam.
1 lb. shredded coconut.
3 pints water.

Procedure.—Soak the gelatin in cold water for twelve hours; boil the sugar, glucose, and water vigorously to a stiff ball; remove the pan from the heat, stir in the gelatin, let it sit until foam rises, and skim it off; divide the mixture into two parts, (mix together 1 oz. tartaric acid, 1 oz. baking soda, 2 oz. powdered sugar); sprinkle this powder and the desiccated coconut into one half of the mixture and stir quickly until it foams up in white; then pour it out into tins, spreading it about ¼ [Pg 103] inch thick; now take the other half, color it bright red by adding raspberry jam; stir until well combined and spread this over the white layer to the same thickness; once cold and firm, remove the sheets and roll each one up.

N.B.—Make sure the red part is cool when mixed with the white, since the lighter white will rise to the top if the mixture is too hot.

9 lbs. White Sugar.
6 lbs. Glucose.
2 lbs. Apple Jelly.
2¼ lbs. Gelatin.
3 pints Water.
2 oz. Tartaric Acid.
½ oz. Raspberry Flavoring.
Carmine Color.

Process.—Soak the gelatin as usual; boil the sugar, glucose, and water until it reaches a stiff ball stage; take the pan off the heat; stir in the gelatin and let it sit until foam rises; skim it off, then add jelly, acid, and flavor, along with enough color to create a bright red: now mold the mixture into raspberry shapes and place them in a cool spot. Once they are set, arrange the goods in thin layers in a crystallizing tin and cover them with cold syrup. Let them sit undisturbed for twelve hours, then drain off the excess syrup and transfer the raspberries onto clean trays; when dry, pack them away.

N.B.—When packing jelly into tins, make sure the layers aren't too thick, as they need space for the syrup to seep in between them. A smart approach is to use wire trays and place three or four loosely in each [Pg 104] tin, resting them on the ends of the crystallizing tin. This way, you'll be able to fit more into a tin and achieve better results. Boil the syrup using six pounds of high-quality white sugar for each quart of water, reaching a smooth 215 degrees. It needs to be completely cold when used for gelatin, or the goods will come out of the tins as a solid block.

9 lbs. White Sugar.
6 lbs. Glucose.
2¼ lbs. Gelatin.
Purple Food Coloring.
3 pints Water.
2 oz. Tartaric Acid.
2 lbs. Black Currant Jelly.

Process.—Soak gelatin as usual, smooth out and shape fondant. Boil the sugar, glucose, and water, as previously instructed, until it reaches a stiff ball; remove the pot from the heat, then add the gelatin a few pieces at a time, stirring until it's dissolved. Let it sit for a short while until the scum rises; skim it off, then mix in the tartaric acid, jelly, and enough color to make the mixture bright, then mold the batch. Once the products are set, place them in layers on wire frames designed for crystallizing pans; arrange the frames in the tins and cover them with cold syrup; let them sit undisturbed for twelve to fourteen hours, then drain off the excess syrup; carefully remove them from the tins and pack them on clean trays; when dry, they're ready for boxing. These products need to be handled gently; they're very delicate and can easily be crushed.

[Pg 105]

8 lbs. White Sugar.
8 lbs. Glucose.
2¼ lbs. Gelatin.
Pineapple Flavor.
3 oz. Tartaric Acid.
3 pints Water.
Saffron Color.

Process.—Soak the gelatin in enough cold water to cover it. Boil the sugar, glucose, and water as you normally would until it reaches a stiff ball stage, then take the pan off the heat; stir in the gelatin, wait for the scum to rise and remove it; then add the acid, flavor, and enough color to make it bright yellow; pour the mixture into pineapple molds; [Pg 106]keep them in a cool place until set; stack them in layers in wire frames; place them in the crystallizing tins and cover with cold syrup; set them aside where they won't be shaken or disturbed for twelve to fourteen hours; then drain off the excess syrup and transfer them to clean trays to dry. When flavoring these items, use the pineapple lightly—just a few drops. Too much will ruin them.

Black and decorative glass front.

Size—1 ft 7 in. × 1 ft 5 in., 1 ft 10 in. high.

Total Price: $6.50

[Pg 107]

Kingery's Perfect Steam Power Coffee and Peanut Roaster
and Warmer.

Size and Style of Machine we have in stock marked like this*

13 lbs. Best White Sugar.
2 quarts Water.

Process.—Clean the goods and place them in crystallizing tins. Heat the specified amount of sugar and water until boiling, then remove from heat and let it cool until it’s just warm. Gently pour the syrup over the goods until they are fully covered. Use your hands to gently move the goods in the middle so the syrup can flow freely around them. Carefully take your hands out and cover the tin. Do not disturb it for the next twelve hours, at which point the goods will be ready to drain and dry. This method may seem a bit risky and could potentially ruin the crystals to an experienced person, but it won’t if you’re careful. Just remember, do not stir the goods vigorously; simply loosen them.

Top Qualities.

Our Essential Oils are just as good as anything else you can find. Contact us for prices on whatever you need. We especially serve candy makers and confectioners.

FLETCHER MANUFACTURING COMPANY
440 & 442 Yonge Street,
Toronto, ON.

[Pg 109]

Importers and Dealers of

Confectioners Colors, Flavoring Extracts, Concentrated Fruit Oils, Flower Essences, Fine Essential Oils, Soluble Extracts, etc., for Bakers and Confectioners.

ALL-NATURAL FRUIT JUICES

prepared by newly discovered process, keep for any duration corked or uncorked at any temperature.

FLETCHER Mnf'g Co.
440 & 442 Yonge St,
Toronto.

[Pg 110]

Largely used by bakers to prevent bread from drying out and to give it a sweet and nutty flavor. It ensures quicker and better fermentation.

BREAD made with it is easy to digest, produces larger loaves, has a golden-brown crust, provides overall satisfaction to the Consumer, and is profitable for the Baker.

AGENTS,
FLETCHER Mnf'g. Co.
440 & 442 Yonge St,
Toronto.

[Pg 111]

TORONTO

Guaranteed equal, if not better, than anything available on the market.

Its consistently high quality, appealing color, and excellent specific gravity have built such a strong reputation that orders couldn't be processed fast enough this season. It's now widely used by top wholesale and retail candy makers in Canada. With our repeat orders, we have received some very positive feedback regarding its quality. Our prices are fair. Once the products are tried, they need no other recommendation.

Sold in barrels, half barrels, quarters, and buckets.

Samples and prices upon request.

FLETCHER MANUFACTURING CO.
Toronto.

[Pg 112]

Misspelled words have been corrected. Punctuation in this book is somewhat inconsistent; generally, this has not been changed from the original. However, when punctuation clearly follows a specific pattern, it has been standardized.

In the recipe for ACID DROPS AND TABLETS, the original wording says to "add the acid which has been finely powdered." Since this seems like a typo, it has been changed to "finely powdered."

In the table of COMPOSITION CLEAR TOY MOULDS, the ones digit of the "No. per lb." is unclear for items 34 (Harp), 35 (Fireman), and 46 (Scissors). The numbers shown in that column for those items are estimates.

In the recipe for TAR COUGH DROPS, the tar mentioned is likely pine tar.