Rigby’s

Trusted Candy Educator
....AND....
Soda and Ice Cream Recipes

In presenting this book to the candy makers of America, I share the insights I’ve gained from twenty years of experience. I don’t claim to be the best and certainly don’t think I’m the only candy maker out there, but I believe the knowledge I’ve gathered over these twenty years, shared in this small volume, will be helpful to anyone who is lucky enough—or unfortunate enough—to have it.

The author's goal is to present this work in straightforward, everyday language, so that the typical candy maker can easily understand it. I humbly assert that this volume contains the largest collection of reliable candy recipes ever compiled in one place. Additionally, it's definitely the only candy book that is completely modern and useful for retailers.

In releasing this new and updated edition, I have indexed the recipes, added new ones, noted improvements in how to handle the old ones, and included some tips on window decorations.

Since releasing the first edition of this book in 1897, new ideas have emerged and new varieties have been introduced; the author intends to keep this work completely up to date.

Wishing my readers endless success with my book, I am,

Best regards,
W. O. Rigby.

Of all places, a candy shop should be a model of cleanliness. Make this a strict rule and always stick to it.

Visitors often check out your kitchen and naturally form opinions. These opinions won’t hold any weight if your space isn’t clean and organized. The impressions visitors create during these inspections can greatly influence your business, either boosting your customer base or harming your reputation. To me, maintaining a tidy kitchen is the most important step toward building a successful candy-making business.

Don’t worry that your assistant will learn how to make candy; a good helper—someone who cares about their work—will more than make up for the effort you put into teaching them with the extra help you receive from them.

Success in any business is rarely achieved by anyone who isn’t sober. The candy maker is no exception to this rule, since all our recipes are kept in our heads after we become skilled in the business, and a focused mind is essential. Pay is determined by value. If the person before you in your current role earned twelve or fifteen dollars a week, does that mean you should earn the same amount? You might not be worth twelve dollars, but you can make yourself worth more. Paying close attention to your work, aligning your interests with your employer's, and even putting in some extra hours when needed all increase your value to your employer, and they will be quick to recognize that in a meaningful way.[2]

The oldest candy maker isn't always the best one, and doesn’t always deserve the highest pay. The young person with talent, integrity, honesty, and drive is the true winner.

One thing I want to emphasize to every reader of this book is that you can't give too much attention to your display window. I believe it's half of the store. A clean and appealing display will draw people to your window, and nine times out of ten, they'll find something that piques their interest.

Keep your window clean and well-lit; change the display every other day; have neat, attractive signs for your products; and add new and interesting features.

I’ll share some ideas for window decorations:

[3]

Cover the bottom of your window with clean paper; then empty a barrel of granulated sugar into the window; create a pile in the center, and four smaller piles, one at each corner; put three cakes of sweet or bitter chocolate on the center pile. Next, place a pile of chocolate creams on a white china plate, one for each corner pile, and connect each corner pile to the center pile with a row of chocolate creams. Then, put up a sign for this display as follows:

Dump an entire bag of raw Spanish shelled peanuts into the window. In the center, put a large bowl of salted peanuts, nestle a nice silver scoop in the peanuts, and display this sign in front of the bowl:

[4]

Set several empty five-pound candy boxes attractively in your window. Use colorful cheesecloth to drape over the window boxes and everything; puff it up, and arrange a dish of bonbons artfully stacked on each box. Create a stack of your one-pound candy boxes at the back, bring it to a pile in the center, and place a palm or another plant in each rear corner of the window.

The following sign will enhance the display:

Cover and drape your whole window with violet cheese cloth; pin bunches of inexpensive cloth or paper violets in different spots around the window; fill small decorative baskets with violet ribbons tied to the handles, along with crystallized violets, violet-colored bonbons, violet-tipped chocolates, or any violet-colored candies.

Sign here:

[5]

Cover and drape your whole window with American Beauty colored cheesecloth. Pin big paper or cloth roses around the window, fill baskets with pink bonbons, and tie red ribbon to the basket handles. Run strings of red roses from the center top of the window to each corner. Create a large tray of pink candy chips and set it at the back center of the window. Place a palm or some kind of plant in the back corners of the window.

Following sign with a big red ribbon bow in the corner:

Fill the bottom of the window with crushed white stones; create a pile of larger stones in one corner, leaving an open space in the center of the pile; line the inside with red foil; put a light inside—an electric light with a red bulb is preferred. Now sprinkle coarse salt over the rocks, like snow. Build a log cabin out of sticks, which is easy to do, and place it in one corner; make a small bench to sit in front of the cabin, and get two or three small toy figures of men, placing them in different spots. Make a big pile of Klondike Nuggets (see page 99); have a sign painter create a curtain to hang across the back of the window, depicting a field of ice and snow. Put the following sign in the window:

Pack in 0.5-pound boxes.

Cover the bottom of the window with pink crepe paper; fill as many half-pound boxes as you can fit in the window, arranging them nicely with fig glaces (see page 98). Fill a large platter with fine layer figs and place it on each side.

Understood. Please provide the text you would like me to modernize.

Cover the bottom of your window with white or cream-colored paper, and also a backing board about six feet high. Now cut some bright red crepe paper into strips about one inch wide; run these strips across the bottom, secure one end, then twist. Once you've twisted them enough to look good, secure the other end. Next, run strips from the front top of the window down to the backing board, twisting them before securing both ends. Now create a fancy design with your red strips on the front of the backing board. Fill the entire window with mint drops—white with red stripes—and display the following sign:

Have a large pan ready—big enough to hold a fifty-pound block of ice. Make a hole in one corner and find a way to drain the waste water into a container. Place the block of ice in the pan; carve out a hole in the center of the block, fill four glasses with green colored water, and set one on each corner of the ice block. Fill the hole in the center with fresh mint sprigs and arrange a line of fresh mint around the edge of the pan.

Place the following sign on the mint:

Make a display of bottled products around this setup. (For making mint phosphate see soda formulas.)

[8]

Cover the bottom with cloth, paper, or another material; fill the whole window with butterscotch (see page 78) and stack it up nicely.

Individual display is always a great way to showcase any specific item you want to promote. A whole window decorated with caramels, chocolates, hoarhound drops, or marshmallows will make them sell.

During the summer, if your windows aren’t closed, it’s a good idea not to clean them, as the items get dirty and covered with flies, giving people the impression that everything looks like what’s shown in your windows. It’s better to keep a few nice plants in your window.

When your candymaker has shown their skill in making your sweets, make sure they are taken care of properly once they’re in the store. Because of careless inexperienced staff, a lot of candies get ruined and become unsellable to higher-end customers.

Bon bons should never be stacked high in the display case right after they're made, because they're soft and won't hold up under pressure.

[9]

Some clerks, when selling chocolates or candies of any kind, treat them like they're lumps of coal instead of handling them with the utmost care and gentlest touch. Too much attention can't be given to this aspect of the business. A clerk must understand this, and if they don't after a reasonable time, they’re not cut out for the job and should look for a role where less thought is required.

When stacking bonbons on your plates or trays, put a sheet of heavy wax paper between each layer. This will stop them from sticking together.

Arrange your workspace to save time. A person working in a poorly organized shop will walk many extra steps throughout the day. Position your furnace in a well-lit area; this will reduce gas bills and allow you to always check the condition of your batch, as long as the draft isn’t significantly blocked. Sugar, glucose, and water are used in almost all candies, so keep them close together; since you can’t easily relocate the sink, move your sugar, glucose, and scales as close to it as possible.

Keep a bucket of clean water next to your furnace, and when you're not using your paddle, put it in the water; this will stop the paddle from getting sticky and collecting dirt, which is how it usually ends up when not maintained like this.

Make sure you have your starch room separate from the rest of your shop, even if you have to [10] create an enclosure in one corner of your kitchen. If you do, muslin or another inexpensive fabric will work fine. Also, leave enough space around your candy slab on all sides. Your spinning table should be as long as your room allows, and at least three to three and a half feet wide. Never let your flavors and colors get mixed up on one shelf. Lumber is affordable, so have plenty of shelf space available, so when you go after a specific flavor, you won’t have to dig through your entire stock of bottles to find it. It might be a good idea to arrange them in alphabetical order. Set aside a separate shelf for your raw materials, like shelled nuts, chocolate, cocoa butter, paraffin, etc.

When dipping chocolate, use oilcloth-covered boards that are about twelve by eighteen inches, as oilcloth is better than wax paper and cheaper too. When filled with chocolates, these boards should be placed in a rack located in the coolest spot possible. You can use these boards for bonbons by covering them with wax paper. Nails are inexpensive, so make sure to have a nail for everything that needs to be hung up, and ensure it's hanging there. Keep your coal box as close to the furnace as you can. I recommend preparing the kindling for tomorrow’s fire the night before. If possible, have two candy hooks in the shop, as they are very affordable. Place your candy thermometer in a can of water directly behind the stove; this will keep the tube clear of sticky candy, making the readings easier to see and more accurate. A small bin, about three by six feet and twelve inches high, will be very useful for mixing your candies in the fall, and it won’t cost much to set up. When not in use for candy, keep it in one corner of your room. It can be helpful for many different purposes. Also, hang a sturdy dipper over the glucose barrel for use, and avoid the unsanitary habit of using your hands. Pour at least two quarts of cold water into the glucose barrel when you first open it; this will make the glucose flow out much easier and prevent it from sticking to the dipper. Plus, keep a strong barrel near your furnace to set your kettle on while stirring your batch; this will help prevent accidents, like tipping while stirring, and keep your floor neat and tidy.

If I haven't mentioned some things in this article, use your own good judgment, keeping convenience as your top priority, and over time, you'll see how your business insight pays off in a big way.

As this book may be read by some who have never made candy, I want to include the following points:

First. When making taffies, make sure your slab or marble is always clean and well-greased. I recommend using cottonseed oil or[12] some reliable slab dressing mentioned in the back of this book, as it’s much better than lard and doesn’t go rancid. Candy makers are all aware of this and might overlook it since they know these tips; however, as I mentioned before, this book is meant for beginners, so I’ll do my best to provide all the necessary information to help them understand what to do and avoid mistakes from the start.

Second. When making hard candies like tablets, buttercups, ocean waves, stick candy, or really any type of candy cooked over 280° that needs to be pulled on the hook or handled, you should wear a pair of buckskin gloves or mittens. They not only protect your hands but also give the candy a nice shine.

I’ll definitely use a lot of straightforward language in all my instructions, but that's to ensure that everything about candy making is clear enough for a complete beginner to easily understand what to do. If they follow my steps exactly as I've laid them out, I’m confident they’ll become skilled at candy making in no time.

When you're getting chocolate ready for dipping and realize you don't have any cocoa butter[13] to thin it out, add a bit of Nucoa butter instead. It works just as well as cocoa butter and is also more affordable.

By mixing equal parts of dark and milk chocolate, you'll get a better color and taste than if you just use milk chocolate.

Whenever you make a batch of candy that has cream and is meant to be pulled on a hook, ensure that the batch is made up of equal parts glucose and sugar, since cream in a pulled batch can quickly become grainy. So, keep this in mind to prevent grainy batches.

Don’t get into the habit of adding water to your dipping cream while dipping bonbons, like almost everyone else does, because it will only make the bonbons dry, hard, and spotted much faster. Always dip as quickly as you can and only melt as much cream at a time as you think you’ll use. This will help you avoid adding water.

This recipe or tip is worth twice what you paid for the book. It will get the job done in the hottest weather without any issues, and it costs about ten or fifteen[14] cents a day to run. Start with a good cracker box; remove the top cover and one side of the box. Take the side piece you just removed and reattach it with two small hinges at the bottom so it can open and close smoothly. Next, take the box to a tinsmith and have them make a pan out of galvanized iron that’s four inches deep and exactly the size of the box, designed to fit on top where the cover used to be. Finally, grab a five-cent staple and clasp, and screw it onto the side of the box so that when the side is closed, it can be secured while the chocolates cool.

Now, when you're ready to dip chocolate, put one bucket of ice in the pan and a cup of salt, then get started. Every time you finish a pan or board full, open the side of the box and slide in the pan of chocolates you just dipped; by the time you're ready to dip the next pan, this one will be cool and dry, ready for the store. Keep the side door closed while the chocolates are in the box to stop hot air from getting in. This way, the bottom of the pan stays dry, preventing sweating and drops of water from landing on your products. You can make this box for about seventy-five cents. Don’t forget to give it a try.

[15]

When getting chocolate ready for dipping, a lot depends on the type of chocolate you use. Inexpensive chocolate is costly at any price because the profit margins for chocolate products are as high, if not higher, than for many other candies. I recommend using a reliable brand. You can find trusted brands advertised at the back of this book, as I only promote ones I know are good. Any of these, when handled properly, will work well.

First, melt your chocolate using a double boiler; make sure it's chopped finely. While it's melting, always stir it with your hand instead of a spoon or spatula so you can feel the temperature. Don’t let the chocolate get warmer than body temperature; then take it off the heat and let most of the steam escape. Once the water is just warm, place the chocolate back over it so it stays at a good temperature while you use it. If you're using a cheaper brand, add a little Nucoa butter and mix it in well. After you've taken it out and placed it on the slab or pan, work the chocolate you’re going to dip with your hand until it feels cool. This will stop the drops from turning gray; just make sure they cool off right after being dipped. If you’re using a higher quality chocolate, you won’t need to add Nucoa butter since it has enough on its own, and when handled correctly, it will be satisfactory.

[16]

You’ll probably notice that in all my recipes I use glucose instead of cream of tartar. I do this because this book is meant for beginner candy makers who are just starting out, as well as for those who have never made candy before but are eager to learn. Plus, when handled properly, glucose is just as effective, if not better, than cream of tartar, and it’s also more cost-effective. That’s why I include it in all my recipes. Of course, you need to use some common sense and judgment, and it’s advisable not to use as much glucose in hot weather as you would in the middle of winter; thus, you’ll only master this aspect through experience.

Use your own judgment, and if you're smart, create new confections, give them appealing names, and display them attractively in the shop. That’s half the battle in becoming a successful candy maker. Of course, it’s essential to first learn the basics of candy making. Once you master that, trust in yourself and move forward, and soon you'll be able to make lots of beautiful candies from just a small amount of raw ingredients.

As you review this book, you'll find that we've guided you in making a range of delightful candies using fondants, nuts, fruits, and more. This is aimed at newcomers as well as some seasoned candy makers who have[17] fallen behind in certain products and tend to stick with one type all year round, making them too busy to explore new items or come up with fresh novelties for display.

Don’t mix the plaster with starch, as it takes too much effort to carve them into shape. For a smooth mold, follow these instructions:

Soak half a pound of Japanese gelatin in cold water for three hours, then put it in a pot and cook it, stirring constantly until it dissolves. Next, pour it into a deep pan and let it set. Check it occasionally by sticking your finger into it, and when the impression you make with your finger doesn’t close up right away, place in one of each kind of mold you want to use for the pattern and let it sit in the gelatin until it cools and sets. After that, take out the molds and mix whatever plaster of Paris you want to use with cold water so it can be poured through a funnel, then pour it into the impressions made. Once they set, you can use a pin to take them out and refill the impressions as many times as you want, and your molds will come out nice and smooth. Don’t make the plaster of Paris too thin when mixing; also use dental plaster of Paris, as it’s the best for this purpose and only costs a little more than the regular kind.

You can create a very soft center for hand-made chocolate by putting eight or ten pounds of bon bon cream in a one-gallon ice cream can, then surrounding the can with ice and letting it sit for a few hours. While your assistant takes pieces of the cream out of the can and rolls them as you dip them, you'll find that after dipping, you achieve a softer center in less than ten minutes than you would by using cream in starch.

Place in a clean copper pot

6 pounds sugar,
4 pounds glucose,
2 oz. nucoa butter.
½ pound butter,
Water enough to dissolve the batch.

Cook over a strong fire to 260°F using a thermometer, then pour it onto a slab and fold up the edges. When it's partially cool, shape it into a lump and knead until it firms up. Then place it on a hook and pull until it turns nice and white; add vanilla extract while pulling. When done, place it on the slab or table and shape it to fit the pans, or cut it into bars as desired.

Same as vanilla, just add 1 quart of good New Orleans molasses and ½ pound of butter; stir well while cooking; finish like you would with any other taffy.

[19]

1 gallon molasses,
½ pound of butter, that’s it.

Stir and cook to 255°F; finish like other taffies.

Proceed as with vanilla, but color it a light red when on the slab and flavor it with strawberry.

Same as vanilla, but with a light pink color on the slab and a rose flavor.

Same as vanilla, but when you pour it on the slab, knead in ¼ pound of chocolate.

Same as vanilla, but when poured on the slab just before you take the batch out, cut off about two pounds and color it red. Then, take the remaining mixture and flavor it with peppermint. Once done, shape it on the slab into a flat piece about eight by twelve inches. Next, take the red piece and cut it into about three or four strips, placing them on top of the length of the white batch. Stretch it out as long as you can, cut it into lengths for the pan, and lay them side by side in the pan until it’s full.

[20]

5 pounds of glucose,
3 pounds of sugar,
4 oz. of Nucoa butter,
5 oz. of butter,
½ oz. of cocoa butter,
Enough water to dissolve the mixture.

Cook to 270° or 280°; pour onto a surface; while pulling on the hook, gradually add ½ pint of cream a little at a time until it’s all used up, then flavor with vanilla; place on a surface, pull it into strips about four inches wide, cut into bars, and wrap. This is a delicious taffy that can be made in any flavor.

Same as vanilla, but a very light pink color when on the slab and has a wintergreen flavor while pulling.

Same as vanilla, but with a yellow color on the slab and flavored with lemon oil while pulling.

10 pounds of sugar,
6 pounds of glucose,
¼ pound of Nucoa butter,
½ pound of butter,
1 gallon of cream.

Dissolve 6 oz. of gelatin in a pint of cream before you start cooking the batch; heat it to 252°F; pour[21] onto a slab; once it's cold, pull it with a hook and put it in a box or bucket lined with heavy oiled paper; when it's cold, turn it out, remove the paper, leave it in one piece, and break it up as you sell it in the store.

Cut up 5 pounds of figs, about four pieces for each fig, and set them aside; now put in your kettle.

4 pounds of sugar,
2 pounds of glucose,
Water to dissolve them.

Set the kettle on the stove and heat it to 270°F; then remove the thermometer and add the figs; stir them in well for about one minute only; pour it out quickly onto the slab and spread it to about half an inch thick; when it's cool, cut it into bars as you like.

Stir while cooking. Put 4 pounds of sugar and 3 pounds of glucose in a clean copper kettle and add enough water to dissolve everything; cook over a strong, hot fire; cover the kettle and let it come to a good, hard boil, then remove the cover and add peanuts to your liking, and cook until the peanuts pop and start to smoke and smell great. Then pour it onto a greased slab; smooth it out with a rolling pin; just before the batch cools, cut it into bars or the size of the pan you plan to use. Bars are the neatest and easiest to handle when selling.

[22]

4 lbs sugar,
3 lbs glucose.

Put them in a clean copper kettle and add enough water to dissolve the batch; place it on the stove and cook to 260°F; then take out the thermometer and add 2 or 2½ pounds of sliced coconut and stir until the coconut gets nice and brown. Quickly pour it onto the slab and spread it out as thin as you can; when it’s cool, break it into pieces or cut it into bars about one by four inches.

Put in a kettle

5 pounds of sugar,
2½ pounds of glucose,
Water to dissolve them.

Cook until boiling, then add 1½ pounds of shelled Spanish peanuts. Stir and cook until the peanuts are done, then remove the pot from the heat and place it on a barrel. Add and stir in ½ teaspoon of baking soda. Once the soda is well mixed, add a bit more, about ¼ teaspoon, and stir thoroughly. Pour it onto a slab and spread it out as thin as possible. When it’s partially cool, flip the batch over. By adding the soda as described, your batch will have the same color on both sides instead of being yellow on one side and brown on the other.

[23]

1 pound English walnuts,
1 pound pecan halves,
1 pound Brazil nuts.
½ pound cherries,
3 slices of red pineapple, chopped into small pieces.
¼ pound citron, chopped into small pieces.
A small handful of wide-sliced coconut.

Put this aside; now cook.

5 pounds sugar,
2 pounds glucose,
Water to dissolve it to 290°.

Turn off the heat and mix in all the nuts and fruits mentioned above, and finish just like you would for Brazil or Almond Bars. This is a great, rich treat that sells well.

These are for bulk sales.

Take 5 pounds of granulated sugar, 5 pounds of glucose, 1 quart of water, and 8 pounds of peanuts; cook to about 280°F; then add 8 pounds of roasted and shelled peanuts after you remove your batch from the heat. Pour onto a slab; roll out to your desired thickness, then cut into one-inch squares.

Put in kettle

6 pounds of sugar,
3 pounds of glucose,
1 quart of water,[24]
5 pounds of shelled peanuts.

Cook everything until it's at hard crack stage, around 290°F; then turn off the heat and add ½ pint of molasses, ½ pound of butter, and 1 oz. of baking soda. Pour it onto a slab and cut it into small squares.

Put in kettle

2½ pounds of granulated sugar,
1½ pounds of glucose,
1 pint of water.

Cook to 290°F; then add ½ pound of butter and 1 oz. of salt; after that, you can add pecans, English walnuts, almonds, pine nuts, hickory nuts, or black walnuts. Cut into small squares.

Put in kettle

4 pounds sugar,
2 pounds glucose,
½ pound butter.

Cook to about 260°F; then add a tablespoon of salt and 2 oz of glycerin; pour onto a slab when cool; pull well on a hook; add vanilla flavor while pulling; now pull into round sticks about the size of stick candy, cut into small pieces with scissors, and wrap in wax paper.

Put in kettle

4 pounds of granulated sugar,[25]
2 pounds of glucose.

Cook to 300°; then add 1 pound of butter, pour it on the slab as thin as you can; mark it in a diamond shape with a caramel cutter.

This can be made in chocolate by adding ½ pound of dark chocolate.

Make it the same way as Butter Taffy, but before you pour it onto the slab, add 2 pounds of filberts or hazelnuts that have been broken up. Cut into slabs about 12×18.

Put in kettle

4 pounds granulated sugar,
2 pounds glucose,
¼ pound butter,
¼ pound Nucoa butter,
1 oz. gelatin, dissolved in hot water first,
Enough heavy cream to dissolve the sugar.

Cook to about 260°F; then pour onto a slab; when cool, pull on the hook and flavor with vanilla. You can make it in chocolate flavor by adding ½ pound of unsweetened chocolate.

Blanch 5 pounds of almonds; set them aside; now put

4 lbs sugar,

3 pounds of glucose in a pot, with enough water to dissolve it, and cook until it reaches 270° or 280°. Take it off the heat[26] and add the almonds; mix them in thoroughly. Put it back on the heat for just a second to warm the bottom, then pour it out onto a slab between the iron bars; spread it out nice and evenly. Once it cools, cut it into bars that are one by four inches. Blanching the almonds makes the final product look better and sell better. If you prefer to lightly roast the almonds, add them when the mixture reaches 270° and stir them on the heat until they just start to brown, then pour it out quickly.

Put in the kettle

5 pounds of sugar,
3 pounds of glucose.
Water to dissolve it.

Cook to 270° or 280°; place the kettle on a barrel and add all the Brazil nuts you can stir in; heat it on the fire for just a moment to warm the bottom, then proceed the same way as with the almond bar.

You can make pecan, pine nut, and hazelnut bars by following the same process as with Brazil nuts, since all nut bars are prepared in the same way.

Put 4 pounds of shelled peanuts in a popcorn popper or a sieve and roast them until they’re nicely browned. Pour them into the sieve and break them apart by pressing and rolling them around with your hands until all the husks are off. Then, blow off all the husks and place the nuts on a table, breaking them up fine with a rolling pin. Now, put them in a kettle.

6 pounds of sugar,
2 pounds of glucose,
Water to dissolve it, and cook to 290°.

Set out and mix in the nuts, then pour it onto the slab, spreading it out as thin as you can and cutting it with a caramel cutter the size of caramels, or breaking it into pieces as you like.

This is a great product and sells really well.

Melt cream fondant like you would for bonbons, then stir in as much shredded coconut as it can hold. Set it aside in one corner of your work surface. Next, add some vanilla extract for flavor. Take a glass of water and a teaspoon; using the spoon, scoop out and remove just half a spoonful at a time, and use your thumb to slide it off onto the surface. Dip the spoon in the water every third or fourth time you scoop; this will help them come off more easily. Keep doing this until you finish the batch. Let them sit on the surface for five minutes, and then they're ready to be picked up and placed in pans or containers for storage.

Proceed as with Cocoanut Kisses No. 1, only color a dark pink and flavor with strawberry; finish the same as No. 1.

[28]

Same as No. 1, but add a hint of dark chocolate flavor, and finish like No. 1.

Grate six fresh coconuts and set them aside; now cook

6 pounds of sugar, 2 pounds of glucose,
Water to dissolve, cook until it reaches 238° or 240°.

Set off in a barrel and flavor with vanilla; now add all the coconut and stir it until it just starts to grain; now pour it onto a nice clean and dry surface, between the iron bars, and spread it out to the height of the bars, which is about four inches long.

Proceed as with Cocoanut Bars No. 1, just add rose oil extract for flavor and tint it light pink. Complete it the same way as No. 1.

Same as Cocoanut Bars No. 1, but flavor with strawberry and color dark red; finish as No. 1.

[29]

Same as with Cocoanut Bars No. 1, only when you take it off the heat, add a little dark chocolate and stir until the chocolate is completely dissolved; finish the same as No. 1.

4 pounds of glucose,
2½ pounds of sugar,
No water.

Cook at 250° over a low heat, then stir in as much shredded coconut as you can. When the coconut starts to brown, pour it onto a slab and spread it out thin. Once it’s cool, break it into small pieces. Use fresh sliced coconut for this.

6 pounds of glucose,
2 pounds of sugar,
Water to dissolve them.

Cook to 242°F; take it off the heat and stir in as much finely powdered coconut as you can. Add vanilla for flavor, then pour it onto a dry, clean surface. Roll it out with a rolling pin to match the height of the bars. Once it's cool, use a caramel cutter to mark it straight one way and at an angle the other; this will help shape them into diamonds. After cutting, place them in a sieve and dust with granulated sugar, shaking the sieve until the excess sugar falls away and they are ready for storage.

Proceed as you did with No. 1, and you can color the syrup after it's off the heat in any color or flavor you want. They come in vanilla, rose, chocolate, and strawberry.

As this recipe is known by only a few candy makers, I’m sure that after you make it, you’ll be really happy with your purchase of this book. Small batch.

Put in kettle

5 pounds sugar,
2 pounds glucose,
Water to dissolve it.

Cook to 285°F; pour it out onto the slab; when it's ready to handle, pull it onto the hook and add flavor and color to your liking; when well pulled, twist the air out and flatten it into a piece one inch thick and about one foot long, then place it in front of the table furnace; now position a piece of iron pipe in the center of the batch and roll the batch around it, sealing up the left end of the batch, then get your helper at the other end; now place the end of a pair of small bellows and pump air into the pipe, slowly pulling the pipe out at the same time; when the pipe is completely out, place the bellows in the hole where the pipe was and pump gently; quickly pull the batch out to about ten feet, then remove the bellows and seal the end by pressing on it to keep the air from escaping; now bring both ends together and pull it again to ten feet long; bring both ends together once more and this time pull the length of your table if you can; let it cool as quickly as possible and break it into four-inch lengths.

Study this recipe well first, and you'll see that the batch is easy to make. By trying one or two batches, you'll be able to produce some nice items. The pipe should be fifteen inches long and two inches in diameter.

Put in kettle

7 pounds of sugar,
3 pounds of glucose,
Water to dissolve it.

Cook to 285°F and pour it onto the slab, then pull on the hook and twist out the air; now flatten it out in front of your table furnace into a piece about eight by twelve inches, and mark a ridge in the center before pouring in a little cottonseed oil. Then, place a small handful of starch in there; now take a ball of string, open it up, and lay a piece in the center where the oil is, then close the batch around it, pulling it out nice and round as if for a stick. Next, place the ball of string that’s on the left end of the batch into a box and pull it out as a stick, then feed it through a kiss machine. Have your helper keep the batch straight as it comes from the machine, and also keep an eye on the ball of string so it doesn't get tangled while you're pulling it out.[32]

After you’ve made one or two of these batches, you can create some really nice items by making them with stripes and clear centers or with clear outsides and pulled centers. This type of product can only be perfected through practice, so don’t get discouraged if your batch isn’t perfect on your first try.

When the centers are ready to dip, prepare your bon bon kettles by putting water in one and placing it on the stove. Once it starts to boil, add the fondant you want to the other kettle, and set it over the boiling water to heat it using the steam. Stir constantly and be careful not to get it too hot—just enough that you can work with it comfortably. Once it's ready, add flavor and color to your liking. Dip each piece one at a time, and either lay or drop them onto wax paper. Let them sit for at least half an hour, and then they’re ready for the store.

For outside coating for bonbons and wafers.

Put 15 pounds of sugar in a kettle with enough water to dissolve it. Cover the kettle and bring it to a boil, then remove the cover and add ½ teaspoon of cream of tartar. Cook until it reaches 228°F; then add 1 pound of glucose and cook until it reaches 238°F or 240°F. Pour it onto a damp slab and let it cool. Once it's cold, cream it using a wooden paddle by working it back and forth until it forms a lump. Cover it with a damp cloth and let it sit for an hour. It's then ready to be placed in a crock or bucket, keeping it covered with a damp cloth at all times to maintain its quality until used.

There are many other recipes for making good fondants, but I think this one is the best I've ever used because it keeps a shine that you can't get with other creams.

For Coating Bon Bons and Wafers.

This is also a good, dependable cream. Use 20 pounds of sugar and enough water to dissolve it, then cook it to 238°F. Pour it onto a damp slab and immediately squeeze the juice of 8 lemons over the mixture. Let it cool completely, then cream it as you normally would.

For Outside Bon Bon Dipping.

Twenty pounds of sugar and enough water to dissolve it; add ½ teaspoon of cream of tartar,[34] and cook to 238°F; lightly sprinkle your slab with water, pour the mixture on it, and let it sit until cool, then cream it as you normally would.

First, create the impressions you want by filling your starch boards and using a straight-edged stick to scrape from the top for a level surface. Then make your impressions with molds that have been attached to a stick, about 1½ by 18 inches long, placing the molds half an inch apart. Once you've made all the impressions, pour whatever fondant you want to use into your kettle and set it over a very low heat, stirring until it’s hot enough that it feels uncomfortable when you test it with your finger. Immediately remove it from the heat and flavor and color it as desired. Using a large funnel and a round stick that fits the hole in the funnel and is long enough to grasp, fill the funnel with the fondant. By raising and lowering the stick quickly, start filling the impressions in the starch boards. Let them sit until they harden enough, then take them out, blow off the starch, and they’re ready to be dipped in chocolate or cream fondant.

This explanation is for beginners only. By adding a few drops of acetic acid to the mixture, the centers will stay soft for much longer.

[35]

For Running in Starch for Centers for Candy and Chocolates.

30 pounds of sugar,
10 pounds of glucose,
Enough water to dissolve it all.

Cook to 238°F; pour onto a dampened surface, let it sit until cool; cream it like No. 1 fondant.

There are many different ways to make cream for fondants. Almost every candy maker has their own method; but after trying twenty different techniques, I find the ones in this book provide better results than any of the others I've made or seen made.

This is without a doubt one of the best caramels available for the price. I think this alone makes the book worth it. First, place

6 lbs sugar,
3 lbs glucose,

Water enough to dissolve it in your kettle, cook it to 238°F; pour it onto the damp slab, and start to cream it immediately, which will give you a nice thick cream; now set it aside; now place in the kettle.

8 pounds of sugar,
16 pounds of glucose,
[36] ½ pound of Nucoa butter,
2 oz. of cocoa butter,
½ gallon of cream.

Stir and cook until it reaches 270°; then add another half gallon of cream and cook just until it cracks; remove the kettle from the heat and add the 9 pounds of tough cream you started with, stirring until it’s fully dissolved. Then test it; if it forms a good, firm, hard ball, pour it onto the slab. If not, warm it on the fire for just a minute until it does. Pour it onto the slab, let it sit for five minutes, then fold it all up and cut it into three equal pieces; in one piece, mix in almonds, in another, chocolate, and leave the last piece as it is. Then place it between the iron bars; use a heavy rolling pin to roll it out to the thickness of all caramels; let it cool, then mark and cut it.

This caramel recipe works great even in the hottest weather, and it's the best one I've ever tried. It delivers satisfaction for both the customers and the owner.

Put in a clean copper kettle

4 pounds sugar,
3 pounds glucose,
4 oz. Nucoa butter,
½ gallon cream.

[37]

Stir and cook over low heat until you reach a soft ball stage, or 238°; then add an additional quart of cream and continue stirring and cooking until you reach a firm ball stage, around 242°; now add the last quart of cream and stir until you achieve a hard ball stage—not a crack, but a solid, hard ball; pour it onto a slab between iron bars; once it cools, mark and cut.

Proceed the same as with vanilla caramel No. 1, but when you add the last quart of cream, also add ½ pound of dark, bitter chocolate, and finish like you did with No. 1.

Proceed as with No. 1 vanilla caramels, but use 4 pounds of maple sugar instead of white sugar, and finish as with No. 1 caramel.

Proceed as with No. 1 vanilla caramels, but when the batch is finished, take it off the heat and stir in any nuts or fruit you like before you pour it out. You can use finely chopped figs or Brazil nuts, or almonds, pecans, coconut—really anything in the way of nuts or fruit you have on hand.

[38]

Make a batch of No. 2 chocolate caramels and spread it out very thin on the slab. Next, melt 6 pounds of fondant over low heat until it's hot enough that you can't keep your finger in it. Then pour it over the chocolate layer and spread it thin and even. Now prepare a batch of vanilla caramels, and once they're done, pour them over the cream layer evenly. Allow it to cool completely, then mark and cut. When cutting these caramels, you’ll notice that the cream won’t slide out like it does with some caramels made from other recipes.

Put 20 pounds of sugar in a clean copper kettle and add

1½ gallons of cream,
1 teaspoon of cream of tartar.

Cook to 238° or 240°. Pour onto a damp surface and let it sit until cool; then use a paddle to cream it like other fondants, and when finished, cover it with a damp cloth; let it sit for one hour and it will be ready to use.

Don’t stick to just basic flavors like vanilla, strawberry, and chocolate; they’re overdone and boring for everyone, and all candy makers, regardless of skill, make them. First, chop up 1 pound of cherries into small pieces and set them aside; then finely chop 1 pound of pecans, 1 pound of English walnuts, and 1 pound of pineapple, and set them aside as well; now chop up ¼ pound of pistachios and set them aside; also chop ½ pound of almonds. You’ll have five different flavors to work with. Now grab the covers of eight five-pound candy boxes, cover the bottom of each with wax paper, and you’ll be ready to go. Weigh out 2½-pound pieces of opera cream, then mix in the nuts or fruit you’ve just prepared and place it in the box cover; keep going until you’ve used up all five kinds. Now fill one with plain opera cream, lightly flavored with vanilla and a delicate pink color, and the other with chocolate flavor; this will give you eight different kinds of operas. Let them sit for a few hours, then turn the box cover upside down, peel off the wax paper, and mark with a caramel cutter, but don’t cut them into pieces until they're sold; place them in nice clean pans, and when people see eight kinds of operas, they’ll sell much faster than just looking at those three boring flavors—vanilla, strawberry, and chocolate.

Put in kettle

5 pounds granulated sugar,
1 pound glucose,
1 pint water,
1 ounce gelatin, soaked for 4 hours in cold water.[40]

Cook to 236°F; remove from heat, stir in 4 pounds of cream, then add 2 pounds of crystallized cherries and angelica; pour into a tin box. When cool, cut into squares and crystallize.

Put in kettle

10 pounds of granulated sugar,
1½ pounds of glucose,
4 finely grated coconuts.

Cook to about 236°F; pour onto a cream slab; once it’s cool, add 1 ounce of vanilla extract and stir until it’s smooth; then place it in a box, let it set for a few hours, cut into squares, and crystallize.

Put in the kettle

7 pounds granulated sugar,
1 pound glucose,
3 sliced and 1 grated coconut,
1 can grated pineapple.

Cook to 240°; remove from heat, then add 2 pounds of dipping fondant; place on wax paper on a slab between bars. Once cool, it's ready to cut into 5 and 10 cent bars.

[41]

Put in kettle

4 pounds granulated sugar,
1 pound glucose,
2 quarts sweet cream.

Cook to about 236°F; then turn off the heat and stir in 2 pounds of dipping fondant, flavor it with 1 ounce of vanilla extract, pour it onto wax paper on the slab, between the bars, and mark with a caramel cutter. Once it's cool, cut it into squares of four each.

Same as vanilla, just add 1 pound of sweet chocolate when you start the batch and stir in ½ pound of bitter chocolate once the batch is cooked.

Same as vanilla, but use maple sugar instead of granulated sugar, and only ½ pound of glucose.

Fudge can be made with various types of nuts, like hickory nuts, English walnuts, pecans, almonds, or black walnuts; or you can chop up crystallized cherries, pineapple, and angelica and mix them in after the batch is cooked.

Fudge started at Vassar College. The girls would make it in their rooms on their oil stoves[42] in the evening and called it “Fudge,” a name it still has today. Most female graduates can share the story of fudge from their school.

Put in kettle

3 pounds granulated sugar,
3 pounds glucose,
¼ pound Nucoa butter,
2 quarts heavy cream.

Cook to about 260°F. Pour onto the slab when cool, pull well on the hook, flavor with vanilla, then transfer to a clean slab and roll out to the thickness of caramels. Cut and wrap in wax paper.

Grate the zest of about four oranges, then squeeze the juice into a bowl or container, and mix in the grated zest. Next, add XXXX sugar and stir with your hands until it thickens enough to be shaped into small rolls about the size of marbles. Let them sit for an hour until a crust forms, making them easier to handle; then they’re ready to be dipped in fondant or chocolate. These treats are delicious and loved by everyone.

[43]

Proceed as with No. 1 raw cream, but use lemon instead of orange.

Take jelly, strawberries, grated pineapple, or any type of fruit or preserves, and add XXXX sugar. Then follow the same steps as with No. 1 raw creams, and you'll discover that you've created one of the tastiest candies available. The acidity in the fruits prevents them from drying out, allowing them to stay fresh for a long time.

Dissolve 4 ounces of gelatin in one pint of hot water. Now place it in a kettle.

4 pounds of sugar,
4 pounds of glucose,
And your dissolved gelatin.

Cook to 236°F; pour onto a slab. Beat the whites of 6 eggs, and when the mixture is cool, add them to your batch and work it until it creams. Now melt 15 pounds of soft fondant in a hot water bath or steam kettle. When it's dissolved, add the first batch and 2 ounces of vanilla, mix in starch, and let it stand for twelve hours; then dip in chocolate.

[44]

Put in kettle

25 pounds of granulated sugar,
Enough water to dissolve it.

While cooking, add ½ ounce of acetic acid and cook to 236°F. Pour onto a slab and let it cool completely. Then, work it with a spatula until it starts to turn. Next, add the stiffly beaten whites of 13 eggs and mix until it's finished. Roll it into small pieces and coat immediately with bitter chocolate.

Make a batch of molasses taffy and cook it to 290° or 300°. Pour it onto a flat surface and use a hook to pull it, twisting out all the air. Flatten it out in front of the table furnace and pull it into strips, not too thin, but about the thickness of a heavy piece of glass. Once you’re done, break it all up into small pieces with your hands. Then pour it into a sieve and shake out all the loose crumbs, and it’s ready to use.

Get your chocolate ready for dipping, then pour a good handful of the molasses brittle into a pan along with a handful of chocolate; mix them well. Then, scoop as much as you can with a tablespoon at a time and drop it onto wax paper. Once they're cool, they're ready to use.

These products are new and sell quickly.

[45]

First, roll out small balls from bon bon cream that are about the size of large hazelnuts. Then, take a few pounds of large hazelnuts and roast them in a sieve over the fire, rubbing off the skins afterward. Next, get half a pound of candied cherries. When dipping this mixture in chocolate, I always dip the cherry first, then the cream ball; place it next to the cherry. After that, dip the hazelnut and place it next to the cream ball. As I dip the hazelnut, I use my thumb to drizzle a line of chocolate across all three pieces; this makes them stick together.

These treats taste great since they make a wonderful mix and are perfect for finishing off a box of candy.

Roast and almost burn ½ pound of almonds, then grind them very finely. Now take 5 pounds of bonbon cream, knead in the almonds, add XXXX sugar to thicken the cream, and roll it into balls the size of marbles; dip in chocolate.

Proceed as before, but dip each one in fondant and sprinkle a bit of ground almonds on top.

[46]

Put in kettle

5 pounds of sugar,
1½ pounds of glucose,
¼ pound of butter,
Water to dissolve it.

Cook it to 238°F; pour it onto the damp surface, and sprinkle 2 pounds of fresh grated coconut over it, then use a paddle to cream it right away; now put it in the kettle.

8 pounds sugar,
2 pounds glucose,
Water to dissolve it.
Add 1 pint dark molasses,
½ pound butter.

Stir and cook to about 270°; pour it onto the slab, then pull on the hook and twist the air out; now flatten it out in front of your table furnace and place the coconut cream in the center; now roll the molasses batch around it and seal both ends; now shape it like a stick and pull it out a little larger than stick candy and cut into about three-inch lengths; place in pans for two hours until the outside forms a grainy texture, then they are ready for the store.

Put 12 pounds of sugar in a pot with enough water to dissolve it, then add 1 ounce of acetic acid and cook until it reaches 246°. Pour it onto a damp surface, then pour 2 ounces of glycerin over the mixture. Next, beat the whites of 15 eggs, pour them onto the mixture, and use a paddle to cream it just like you would for bon bon cream.

Take whatever amount of cream you want to dip and mix in fruit or nuts of any kind, then roll it into pieces about the size of a large chocolate drop. Let them sit for one hour, until a crust forms on them, then dip them in chocolate, using half sweet chocolate and half bitter chocolate.

These products are being widely distributed across the Eastern States.

Pineapple chopped finely.
Cherries chopped finely.
Pecans chopped finely.
Almonds chopped finely.
English walnuts chopped finely.
Brazil nuts chopped finely.
Filberts chopped finely.
Figs chopped finely.
Fresh grated coconut chopped finely, and citron.

Don’t just flavor these products with pure fruit and nuts, because then they become really good and sell for 60 cents per pound.

[48]

Place 6 pounds of sugar and enough water to dissolve it in a kettle and cook it to about 252°F. Then, add about 5 pounds of shelled peanuts and stir them well until the sugar starts to crystallize. Quickly remove the kettle from the heat onto a barrel and stir until everything is crystallized. Next, pour it into a sieve and shake off the excess sugar. Now, add 1 pound of fresh sugar and more water to the sugar, and cook it the same way as before. Then, remove the kettle again and add the peanuts, stirring and crystallizing everything once more. Pour everything into a sieve again, shake out the sugar, and place the sugar with another pound of fresh sugar and water in a kettle, color it pink, and finish as before. They are now ready for sale. Don't shellac or polish them, as that is only done in wholesale houses.

Proceed as you would with burnt peanuts, but use almonds instead.

Put in kettle

5 pounds of sugar,
1 pound of glucose,
Water to dissolve it.

Cook to 310°; pour it out onto a slab; fold it up and cut a small piece off, coloring it any shade you prefer—red, pink, or orange. Now pull and flavor the rest, twisting all the air out of it. Then place it in front of the table furnace in a three-cornered shape about a foot long. With the piece you colored, make two or three strips and lay them on each corner of the batch. Pull them into lengths of two or three feet; ensure they stay three-cornered. Pull them to the thickness of a large pencil and have your helper place one hand on each end, turning the piece in the opposite direction until it is evenly twisted. When cold, cut it to the length of the jar you plan to put them in.

These products come in different colors and flavors, look great, and easily sell for 40 cents per pound.

Make a small batch of all the taffies and cook them to about 290° or 300°. After pulling and flavoring them, flatten them out in front of the table furnace and pull them into sticks about one inch wide. While you do this, have your helper mark them at an angle of about two inches long, push them to the side, and once they cool, they'll break easily where marked, resulting in a diamond shape. Next, add a batch of peanut candy, cut into two-inch squares, then add a batch of coconut taffy cut the same way as the peanut candy. When done, put 5 pounds of sugar and 2 pounds of glucose in a kettle with water to dissolve, and cook to 290° or 300°. Remove from heat, color it light pink, and flavor with anise oil. Pour it onto a slab and immediately sprinkle a strip of coconut over it; cut into two-inch squares. Now make another batch[50] using the same method, flavor it with lemon, and color it yellow. Pour it on the slab, sprinkle coconut over it, and cut it the same way as before. This will make everything look bright, and in total, you’ll have at least eight or ten types, creating a nice mixture.

Roast 5 pounds of Spanish shelled peanuts and fold them in a clean cloth to keep warm. Then, put 5 pounds of sugar and enough water to dissolve it into a kettle, and cook it to 238°F. Remove it from the heat and add vanilla for flavor. Next, pour the peanuts into a clean dishpan and hold it about a foot high from the fire. Have your helper pour the syrup in gradually while you keep shaking the pan. Continue this until all the syrup is used. If the peanuts aren’t coated thick enough for your liking, add 3 or 4 more pounds of sugar and cook it the same way, continuing to pour it on until the peanuts are coated to your taste.

Proceed as you would with cream peanuts and vanilla, but only after the batch is done. Color it light pink and flavor it with strawberry; finish it the same way as vanilla cream peanuts.

[51]

Proceed the same as for vanilla cream peanuts, but when the batch is done, add a little dark chocolate and mix it in well. Continue the same as with the vanilla cream peanuts.

In summer, crystallize these items, as it enhances their beauty and prevents them from drying out.

Roast 5 pounds of almonds and set them aside. Next, put 5 pounds of sugar and enough water to dissolve it in a kettle and cook it to 238°F. After you take it off the heat, flavor it with vanilla. Then, pour the almonds in a pile on a hot surface, and while your assistant pours a little of the syrup onto the nuts at a time, hold a lid from a pail in each hand and keep stirring the nuts by moving them from side to side. Keep this up until they are coated thick enough to your liking. You can make them in any flavor.

Proceed as with Cream Peanuts, only use almonds instead. These items should be crystallized, as they dry out very quickly if not. They can be made in vanilla, strawberry, rose, chocolate, and violet flavors.

[52]

Pop a lot of popcorn and set it aside; now put it in the kettle.

4 pounds of sugar,
2 pounds of glucose,
Water to dissolve it.

Cook to 280° or 290°; then add ¼ pint of dark molasses; stir for a good half a minute, then remove the kettle from the heat and add ¼ pound of butter and a teaspoon of fine salt; now pour in as much corn as you can fit in the kettle and stir until everything is well coated; then put the kettle back on the heat for just half a minute to warm the bottom; now turn it all out onto the slab and spread it out evenly, then use a smooth board to press it down lightly; when it’s cool, cut it into pieces to fit the pans.

Place 20 pounds of sugar,
5 pounds of glucose and horehound,
and enough water to dissolve everything in a kettle.

Cook to 300°F; then add 2 pounds of honey and stir for a minute, pour it onto a slab, then place a handful of starch in the center of the batch and put ½ ounce of menthol on top of it, covering it with a bit of starch. Fold up the edges of the batch and knead well; when it's cool enough to handle, shape it into a roll or flat piece and run it through rollers. The starch gives the drops a gray color and also helps keep the flavor from escaping during kneading.

[53]

Melt 5 pounds of bon bon fondant over steam in your bon bon kettle, stirring constantly and making sure it doesn’t get too hot. When it seems thin enough to pour through a funnel, start flavoring it lightly with high-quality peppermint oil and pour it through a funnel. Use a round stick about ten inches long, matching the size of the hole in the bottom of the funnel, and by lifting the stick, allow it to drop onto wax paper in about the size of a quarter.

Proceed as you would with Peppermint Patties, but use wintergreen oil for flavor and tint it a light pink.

Proceed as you would with peppermint, but add a teaspoon of dark, bitter chocolate while melting the cream.

Proceed as with Peppermint Patties, but use pistachio flavor instead. While melting the cream, stir in 2 ounces of finely ground pistachio nuts and color it a very light green.

[54]

Grind 3 pounds of almonds, pecans, English walnuts, black walnuts, filberts, or any kind of nuts you have on hand, and spread them out evenly on the table or slab. Then, press them down flat with a small board or pan. Next, melt bon bon cream just like you would for Peppermint Patties; when it’s melted, don’t add any flavor, but color it to your preference. Pour the cream through a funnel onto the nuts in the same size as the other patties. Once they’re dry, flip them over and stack them in dishes with the nut side up.

These products look great and sell easily.

Proceed as you would with lemon drops, but flavor the hook and pull it white, leaving 2 pounds on the slab. Color this red, and when the batch is pulled, add the red for stripes. Finish in the same way as clove drops or squares.

In cooking hard candies, like tablets, and if you don't want to use glucose, add ½ teaspoon of cream of tartar for every six-pound batch.

7 pounds of sugar,
3 pounds of glucose,
Water to dissolve it all.

Cook to 300° or 310°; pour onto the slab; now take a glass and add a teaspoon of tartaric acid, then pour enough lemon extract over it to make a paste; next, take this paste and spread it over the[55] mixture, and then color the mixture a light yellow; put on gloves and knead it well until the color and acid are fully incorporated, then roll it out thin with a rolling pin and cut with a caramel cutter, or if you want drops, run the mixture through lemon drop rollers.

Proceed as with lemon drops, only make them green and flavor with lime oil.

Flavor with clove oil. Follow the same steps as with lemon drops or squares, but take 2 pounds of the mixture and color it red; place it on the slab, pull the rest of the mixture white, then shape it into a roll like stick candy and use the red for stripes; pull it out and cut with a buttercup cutter, or pass it through rollers.

Proceed as you would with lemon drops, but color the batch pink before removing it from the hook.

Proceed as with lemon drops, only flavor with anise oil and color a light red.

[56]

4 pounds sugar,
3 pounds glucose,
¼ pound chocolate,
2 oz. nucoa butter,
1 tablespoon butter,
1 pint cream,
2 pounds figs, finely chopped,
Water to dissolve.

Place on the heat, stir, and cook to 250° or 252°; pour onto the slab; when cool, pull on the hook until the batch turns a light brown, then lay it on the slab or table and shape it into a round piece measuring eight by twelve, and pull it into strips about one inch wide; cut into pieces about two inches long and then coat them in XXXX sugar.

Put the amount of sugar you want to color on a clean, dry surface or table. Then, add a few drops of your desired color and use both hands to mix it together thoroughly until it’s evenly colored. Next, add a few drops of ammonia and mix it in well, as this will help prevent the color from fading. Use candy colors for this process.

Put the kettle filled with a few gallons of water on the stove; when it begins to boil, place the items you want to sand in a coarse sieve and shake it over the steam from the kettle. Once they feel damp, quickly pour them into a pile of granulated sugar and mix them well with your hands. Then, place everything back in the sieve and shake out all the excess sugar, and they'll be ready to use.

Pop a lot of corn, and when you have 5 pounds after it's popped, put it on the slab and use a caramel cutter to chop it up finely; now put it on the fire.

5 pounds sugar,
2 pounds glucose,
Water to dissolve it.

Cook to 270°F; then add 1 cup of molasses, ¼ pound of butter, and stir until it reaches 280°F or 290°F; remove from heat and add a tablespoon of salt and the ground corn, mixing well until the corn is fully coated. Then, place the kettle back on the fire for just half a minute to heat the bottom, and pour everything out at once onto a greased slab. Flatten it out with an iron bar to about half an inch thick, then use your rolling pin to roll it out as evenly as possible; the thinner, the better. Once it’s cool, break it into small pieces.

Now make another batch just like No. 1 but leave out the molasses, then mix both colors together.

This is new and sells well wherever I've made it.

[58]

12 pounds of sugar,
8 pounds of glucose,
Water to dissolve it.

Cook to 252°; set aside in a barrel; now beat the whites of 32 eggs, stir the mixture for a moment to release the heat, and then add the eggs. Beat everything until stiff, then take out one-third of the mixture and put it in a box lined with wafer paper and sprinkle a good handful of almonds on top; now color the rest of the mixture a light pink and flavor it with strawberry; take out half of it and spread it evenly on top of the white in the box; sprinkle more almonds on top of this; now color the rest with dark chocolate and mix in some more almonds, placing it on top of the pink, cover the top with wafer paper, and let it sit until it’s cold for at least two hours; then it’s ready to use; add the nuts as per the recipe and you'll see how beautiful it looks when cut. This nougat is made and ready to cut in less time than any other nougat on the market.

A tasty and budget-friendly recipe.

6 pounds sugar,
4 pounds glucose,
Water to dissolve everything.

Cook to 252°F; quickly set the kettle on a barrel and then whip the whites of 16 eggs until stiff. Now stir the mixture for a few minutes to cool it down, then add the eggs and a bit of vanilla extract; beat it until it’s stiff. Next, add 1 pound of almonds and mix them in well. Now line two five-pound boxes with wafer paper, fill both boxes, place a sheet of wafer paper on top, and smooth it out nicely. Set it aside for two hours, and it’s ready to be cut into bars for the store.

Proceed as you would with No. 1 French Nougat; when the batch reaches a light red color, add strawberry flavoring.

Proceed as with No. 1 French Nougat, but add ¼ pound of dark chocolate when the batch is taken off, and finish it the same way as No. 1.

Put in kettle

8 pounds of sugar,
4 pounds of glucose,
1 gallon of cream.

Stir and cook to 240°F; remove the kettle and add ½ pound of glucose, stirring the mixture until it starts to crystallize. Then add 2 pounds of shelled pecans or English walnuts, or a mix of both. Quickly pour it into a box lined with wax paper; let it sit until it cools, then turn it out and cut it into slices for sale.

You can also make this in strawberry or chocolate flavor. This product won't dry out for ten days and sells well.

Melt 5 pounds of bon bon cream like you would for patties, and once it's melted, mix in any nuts you like; make sure they're finely ground and stir them into the cream. Then, pour it through a funnel that's the size of a half dollar and drop them onto wax paper.

These can be flavored and colored as desired.

These items look great and taste delicious, and they complete a box of candy very well.

Prepare your chocolate for dipping. Take a handful and stir in as much shredded coconut as it can hold. Then, use your thumb and two fingers to pick out pieces about the size of a marble and place them on wax paper. Once they’re dry, they’re ready to use.

Boil water in kettle

1 gallon of New Orleans molasses,
½ pound of good butter.

[61]

Cook to 252°F; pour it out on the slab and when it's cool enough to handle, fold up the edges and shape it into one lump. Cut off two pounds of the batch and let it stay on the slab in a lump; now pull the rest of the batch on the hook until it turns a nice golden color; flavor with good peppermint oil while pulling; when it's done, lay it on the spinning table and shape it into a nice round piece, about twelve or fourteen inches long. Then take the two pounds, roll it out, and cut it into four or five pieces, placing them on the large batch about four inches apart and along the length of the batch; now shape the batch into a nice round form and pull it to the size of stick candy; cut into half-inch lengths and wrap in wax paper in hot weather; in cold weather, wrapping isn’t necessary.

Make them the same as Molasses Peppermints, only after they are cut, lay them in XXXX sugar, then sift off the sugar and put them in pans for the store.

With sugar and glucose instead of molasses.

4 pounds sugar,
3 pounds glucose,
¼ pound butter,
1 pint New Orleans molasses,
2 oz. nucoa butter,[62]
Water to dissolve everything.

Cook to 252°; and finish as Plantation Drops No. 1.

Same as Plantation Drops No. 1, just don't coat them in XXXX sugar; finish them like Molasses Peppermints No. 1.

5 pounds of glucose,
3 pounds of sugar,
1 pound of small seedless raisins,
1 pound package of quality mincemeat,
Enough water to dissolve everything.

Stir and cook until it reaches 252°; turn off the heat and add 2 pounds of mixed shelled nuts, 1 pound of pineapple, cherries, and citron, along with all the finely powdered coconut you can mix in. Pour it onto the slab and shape it into a loaf like bread. Now, in a clean kettle, combine 3 pounds of glucose, 1 pound of sugar, a little water, and cook again until it reaches 252°; turn off the heat and add all the coconut it can hold. Pour it onto the slab, roll it out thin with a rolling pin, and wrap it around the loaf you've just made until it's fully covered. Once it's cool, cut it into slices like cake.

5 pounds of sugar,
1 pound of glucose,[63]
Water to dissolve it.

Cook to 280° or 290°; pour into a barrel and color a light red, then flavor with anise oil; stir for just a second, then pour it through a funnel and finish like Molasses Wafers.

4 pounds of glucose,
3 pounds of sugar,
2 oz. of Nucoa butter,
Water to dissolve everything.

Cook to 240°F; then add 1 pint of cream, stir, and cook to 250°F; pour onto a greased surface; when cool, pull on a hook until it's nice and white; flavor while pulling with vanilla; place on a spinning table and shape into round pieces like sticks, then pull to the size of a stick and cut with scissors, half an inch in length. Now toss them in XXXX sugar, then sift off the sugar and they are ready to use.

These treats are just as enjoyable as a good caramel and sell really well.

4 pounds of sugar,
1 pound of brown sugar,
1½ pounds of glucose,
1 quart of cream or milk,
1 pound of cream fondant,
1½ pounds of glucose.

Put the sugar, glucose, and part of the milk in a copper pan over the heat and stir until it boils,[64] then add the rest of the milk and boil to 236° on a thermometer. Remove from the heat, let it sit for a minute, then add the remaining glucose and the fondant broken into small pieces. Stir gently until well combined, then pour it out onto paper between iron bars that are half an inch thick. Once it has set, score the top with a knife, glaze it with a light glaze, and when it’s cold, you can break it apart. It can be made with chocolate or peach or with nuts or coconut.

This recipe is for bulk sales and is a lower-quality version of this product.

7 pounds of sugar,
2 pounds of glucose,
Enough water to dissolve the mixture.

Cook to 252°F; then quickly add 1 pint of molasses and stir, cooking again to 252°F; remove from heat and add ½ teaspoon of baking soda and 1 pound of black walnut pieces; stir in the pot until it begins to harden, then pour it all onto a warm surface, scrape it together, shape it like a loaf of bread, and keep it that way until it sets and hardens; slice as sold.

This is a great seller and goes wherever I’ve taken it.

5 pounds of sugar,
1 pound of glucose,
Water to dissolve it,

[65]

Cook to 270°F; then add

¼ pound butter,
1 oz. dark molasses.

Stir and cook to 280° or 290°; remove from heat and add a teaspoon of salt; flavor with lemon oil; pour everything into a funnel and drop them the size of a quarter onto a greased surface; place in glass jars.

5 pounds light brown sugar,
2 pounds glucose,
Water to dissolve it.

Cook to 280°F; then add

¼ pound butter,
Teaspoon salt.

Stir and cook to 290°F; remove from heat and add lemon oil, then pour between iron bars on a greased slab and mark with a caramel cutter; once it’s cool, break it up and store it in jars or pans.

6 pounds of sugar,
½ pound of glucose,
Enough water to dissolve it.

Cook to 300° or 320° over a hot fire; pour it onto a slab, fold it up, and color it as you like, then hook it; twist the batch on the hook until all the air is out, then place it on the table in front of the table furnace and shape it like stick candy. Grab one end and shape it like a bottle, narrower at one end; have someone assist you, and while you pull the batch out long and about the size of straws, have your helper keep them apart and move them around until they cool down. After making one or two batches, you'll be able to make these products uniform and neat; also, add flavor while pulling, and wear gloves, as they help retain more shine.

These products look great and help sell other items. When it comes to window displays, they're unbeatable. Make these products in all colors and season them well, then chill them, break them up, and mix them in one pan. They really stand out.

5 pounds light brown sugar,
2 pounds glucose,
2 oz. Nucoa butter,
½ pound butter,
Water to dissolve it.

Cook and stir until the mixture reaches 250°F; remove from heat and flavor with lemon oil; pour onto a greased slab, between iron bars; once cooled, cut into pieces measuring two by three inches and wrap in wax paper.

This is a good seller if it's presented in neat packages.

5 pounds of sugar,
1 pound of glucose,
Water to dissolve it,
1 pint of New Orleans molasses,
¼ pound of butter.

[67]

Stir and cook to 280° or 290°; pour into a funnel and drop in quarter-sized pieces onto a greased slab; when cool, pack into glass jars or store in pans during cold weather.

Heat 1 quart of water until it's boiling, then add 1 ounce of horehound herb and let it sit for fifteen to twenty minutes. Next, put 5 pounds of sugar and 1 pound of glucose in a pot. Strain the horehound water and pour it in, then cook until it reaches 280° or 290°. Use a funnel to finish it like molasses wafers.

Put ½ pound or more of gum benzoine in a bottle, pouring in enough fourth-proof alcohol to cover it; let it sit for at least two weeks, shaking it well once or twice a day. You can then gently pour off what you need for immediate use and let the rest sit, but not long enough to get too thick; otherwise, it will leave streaks on the work when dry. When used, it should be the consistency of thin syrup; if it’s too thick, dilute it with a little alcohol. This varnish is completely harmless and has a scent somewhat like vanilla. It has another advantage—it lasts for years and improves with age. It can be used on all kinds of chocolate work and candies, whether pulled or clear, giving them a thin, glossy coating[68] that protects them from moisture and helps prevent them from getting sticky.

6 pounds of high-quality A sugar,
½ pound of glucose,
2 pints of water.

Cook to 238°F; flavor with floral extract of violet and add a violet color. Take 3 pounds of marshmallows. Use a bright copper kettle, and add 6 pounds of high-quality sugar and ½ pound of glucose; pour in 2 pints of water. Set the kettle over a bright fire and cook to 238°F; then pour the mixture onto a clean slab and let it sit until it’s almost cool. Use a steel paddle to work the mixture quickly until it thickens into a firm mass. Cover the mass with a damp cloth and let it rest for thirty-five minutes; then knead the cream and place about 3 pounds in a bon bon dipping pot. Cut about 3 pounds of marshmallows in half using shears. Warm the cream in the dipping pot, flavor it with floral extract of violet, and tint it a deep violet color. Dip the marshmallow pieces in the cream and place them on waxed paper. Repeat until all the marshmallows are dipped; once they are cool, they’re ready to use.

This is a tasty treat, if carefully made following this recipe:

[69]

1¼ pounds of glucose,
3¼ pounds of white sugar,
1 pint of water,
Whites of 6 eggs,
1 pound of English walnut halves,
3 pounds of Valencia almonds,
Vanilla extract.

Whisk the egg whites in a copper bowl until they’re light and stiff; then put ¾ of a pound of sugar in a small pot with ½ a pint of water and cook it to 250°F. Pour the hot sugar into the beaten eggs while continuously beating the eggs to mix them well with the sugar. Now put the rest of the sugar into a copper pot along with the glucose and ½ a pint of water; cook it to 260°F and then take it off the heat. Stir in the sugar and glucose, and keep stirring until it becomes white and creamy; then slowly incorporate the eggs. Finally, add in the almonds, walnut pieces, and vanilla flavoring. Next, lay nougat wafers in a frame on your marble surface and pour the nougat onto these, also placing wafers on top and a board over the wafers. Let it sit overnight, and in the morning, cut it into bars of your desired size.

Boil the kettle

8 pounds of sugar,
2 pounds of glucose,
½ gallon of cream,
¼ pound of butter.

[70]

Stir and cook to 250°F; take it off the heat and pour in about 2 pounds of freshly grated coconut, stirring until the mixture just begins to grain. Then pour it onto the slab, between the iron bars, and let it sit until it grains. Next, melt 4 pounds of bonbon cream, the same as for bonbons, pour it over the mixture, and spread it out evenly. When it's cold, mark it with a caramel cutter and cut it into squares.

Boil 2 quarts of water, then add 5 pounds of almonds to the water; let them sit for a few minutes. Check one by taking it out, and if the skin slips off easily, pour the almonds into a sieve right away, then rinse them with cold water. After you've removed all the skins, spread them on a dry towel to soak up any moisture. Next, put ½ pound of good butter in a clean pot and set it over low heat; once the butter has melted, add the almonds and stir them until they begin to brown. Then, pour them into a sieve and sprinkle fine salt over them. Spread them out on a table to cool. Be careful not to let them brown too much while roasting, as they contain a lot of heat when done and might become too dark or burnt.

Place 1 pound of butter in a clean copper kettle over low heat; once the butter is melted, add 12 pounds of shelled Spanish peanuts and stir them well until the peanuts stop popping and start to smoke and turn golden brown. Then quickly pour them into a large sieve to let the excess butter drip off. After that, spread them on a countertop or table and sprinkle 1 pound of fine salt over them, mixing it in before spreading them out to cool.

If those are roasted well, you can build a big market for them, as I have made and sold one hundred pounds a week in various places where I’ve produced them.

Melt ½ pound of butter in a clean copper pot over low heat, then add 5 pounds of pecans and stir well for just one minute; then pour them out quickly and finish them the same way as Salted Almonds. Don’t let them roast for too long, as they will turn black and become unfit to eat if roasted too much.

This product, when well-made and packaged in ten-cent rolls, can be a popular item in cold weather, as the public generally trusts the benefits of horehound. Make a batch of horehound candy using the recipe provided in another section of this book, and after you pour it onto a slab, divide it into two pieces. Pull one piece on the hook until it turns light brown, then shape it into a round piece. Now knead the other half, flatten it around the pulled piece, place it in front of the table furnace, and pull it into round sticks the thickness of a broom handle; cut them into about eight-inch lengths.

These candies look great when they're cut, and it's a good idea to give them a strong horehound flavor—make them extra potent. Don’t wrap them up; instead, stack them nicely in bowls or pans. Put a neat card on them that says “extra strong horehound rolls,” and it will help boost their sales.

Do the same as with Ginger Chocolate, but when rolling them out, don’t flatten them; color the dipping cream a light yellow, dip them, and place a thin strip of angelica on top of each one after dipping.

Make a batch of coconut Jap and pour it out on the slab. Roll it out into small oblong pieces, about the size of a pecan, and dip them in chocolate. Have someone sprinkle a bit of fine coconut on each piece as you dip them.

Put in kettle

6 pounds of sugar,
2 pounds of glucose,
Water to dissolve it.

[73]

Cook to 280°; then add a small handful of flaxseed and stir for just a moment, then pour it onto a slab, which should be a delicate yellow, and knead it well. Shape it like stick candy, then flatten it out and run it through lemon-drop rollers.

These products look good, as the flax seeds are visible throughout the drops.

Make a batch of horehound candy following the horehound recipe, and just before you pour it onto the slab, add the flaxseed, then pour it onto the slab and cut it into horehound squares.

Put in kettle

5 pounds of sugar,
5 pounds of glucose,
Water to dissolve.

Add 2 oz. Nucoa butter.

Cook until it reaches the hard ball stage, like you would for caramels, then add 1 quart of cream, and stir, cooking again until it reaches the hard ball stage; pour it onto a slab and fold up the edges. Once it's cool, pull it on a hook, then place it back on the slab and chop 2 pounds of almonds into coarse pieces and knead them into the mixture. Now, flatten out the mixture between the iron bars and use a rolling pin to get it nicely to the thickness of caramels. When it's cold, cut it into pieces that are one-fourth of an inch wide and one and a half inches long, and dip them in chocolate.

[74]

The same batch with ground roasted peanuts in it is good and sells well, and it's called Peanut Nougat.

Place 6 pounds of apricot pulp in a pot along with the same weight of sugar, and cook and stir until the mixture thickens and drops off the paddle in heavy drops. Then, remove from heat and add ¼ ounce of powdered citric acid and 2 ounces of dissolved gelatin. Next, stir in 2 pounds of finely chopped roasted almonds. Pour everything into taffy pans lined with manila paper, sift XXXX sugar over them, and let them sit for eight to ten hours. After that, turn them out, take off the paper, cut them into pieces as you like, and dip them in chocolate.

Put in kettle

6 pounds sugar,
¼ pound butter,
1 pound glucose,
Water to dissolve it.

Cook to 270°; then add 1 ounce of the best sulfur and flavor with lemon extract; pour it onto a slab and knead it well, then shape it and run it through lemon-drop rollers.

[75]

Put in kettle

8 pounds of sugar,
1½ pounds of glucose,
Water to dissolve it.

Cook to 264°F; pour onto a slab, then sprinkle ¼ pound XXXX sugar over the batch, knead well, and pull on a hook; flavor with peppermint oil while pulling; once well-pulled, place on a spinning table, shape like stick candy, and pull into sticks, then cut with shears into small pieces the size of a pecan; lay them in XXXX sugar; sift off the sugar and place in pans.

These products will thicken up and turn soft and creamy.

Put in kettle

7 pounds of sugar,
3 pounds of glucose,
Water to dissolve it.

Cook to 270° or 280°; stir in a few drops of burnt sugar, add some clove for flavor, and pour it onto a surface; fold the edges and knead the mixture well until it turns a nice brown color. Then, as quickly as possible, roll it out thin and cut it in both directions with a caramel cutter; when it’s cold, break it apart.

[76]

Put in kettle

4 pounds sugar,
4 pounds glucose,
½ gallon cream,
1 oz. cocoa butter,
2 oz. nucoa butter,
1 pint strained honey.

Cook to a solid, hard ball, not a crack; pour it onto a slab; cool quickly by moving it to a cold spot on the slab, then pull on the hook until it feels spongy; when finished, flatten it out on the slab to the thickness of caramels; when it’s cool, mark and finish it like other caramels.

Proceed as above, and when you're done pulling, add 2 pounds of nuts—knead in any kind of nuts you like—and roll between iron bars to a thickness similar to caramels.

Grind 5 pounds of figs and mix in 2 pounds of No. 1 dipping cream; use XXXX sugar to make a stiff paste. Then, roll it out to the thickness of mint lozenges, and use a half-inch round tin cutter to cut them out. Toss them in XXXX sugar; once you're done, sift off the excess sugar and arrange them in dishes for display.

Grind the dates after taking out the seeds, and then follow the same process as you would with Cream Figlets and finish the same way.

[77]

They eat well and sell easily.

They can both be dipped in chocolate or dipping cream. They also make a great treat in either option.

Make a batch of Vanilla Nougat, and as you put it in the box, start by adding enough nougat to reach one inch in height. Then, cover it with a wafer sheet, spread dark melted chocolate on top, and place another sheet of wafer paper over that. Next, pour the remaining nougat on top and add another sheet of wafer paper.

When this nougat is cut, the center looks great and is a delicious treat.

You can also, if you want, make pink nougat or nougat in any other color and arrange the chocolate the same way. I typically prepare four or five different types of nougat in this style, as it really enhances the display.

In preparing bon bons, finely chop any type of nuts and spread them evenly on the table. As you dip a bon bon, drop it onto the nuts; once dry, stack them with the nut side facing up.

These items look great. You can also dye fine coconut pink, yellow, or violet—pretty much any color you like—and add bonbons as mentioned above. They also look good.

To color coconut, do it the same way you would color sugar or sugar sand, just skip the ammonia.

[78]

Open large raisins, remove the seeds, and fill them with dipping cream, then crystallize them. They look great and are a nice addition to a box of candy. Color some of the dipping cream violet, pink, yellow, and leave some white. I always make them in assorted colors since they look better and sell better.

Make a batch of butterscotch patties; roll them small—just a bit larger than a nickel—then dip them in chocolate.

They are leaders wherever they are created.

You can also dip the above in dipping cream; they make a great product. I believe that anything that tastes good in our business sells well, even if no one else has ever made the same product before.

It’s not essential to make chocolate caramels for dipping in chocolate, as that just wastes chocolate. Instead, make a plain vanilla caramel, and when they’re coated, the coating will provide all the chocolate flavor you need.

Make a nice caramel and cook it a bit lower than for a regular caramel. Once it's cool, cut it into pieces, then cut those pieces in half and dip them in dipping cream. They make a great center if cut in half and not cooked too much.

Open any number of dates and remove the seeds, then fill them with fresh grated coconut; close them up, and when you're ready, dip them in chocolate.

These products are popular and sell really well.

Cut up ½ pound of ginger into small pieces and mix it into 6 pounds of high-quality dipping cream to create a stiff paste. Then roll the mixture into small balls and flatten them with your finger. Once finished, dip them in chocolate.

Open 5 pounds of dates and remove the pits; now make a small batch of Opera Cream according to the recipe, knead it well, add a hint of vanilla for flavor, roll it into small pieces, and fill the dates, finishing them like regular cream dates.

These products need to be made in small batches during hot weather because Opera Cream spoils quickly. You’ll notice that these products are much richer than regular cream dates.

[80]

Try these, as they are really great and can't be copied by anyone else unless you share the recipe.

Take two five-cent packages of New England mince meat and 5 pounds of No. 1 dipping cream and mix them together, adding XXXX sugar until you achieve a stiff paste. Then, shape the mixture into small balls the size of a marble, and dip them in No. 1 dipping cream.

Proceed as with spiced bonbons, dip them in dark chocolate, and put a pecan half on top of each one.

When dipped, this is a beautiful product and sells well wherever I've made it.

Make them like Clove Squares, but add ginger for flavor, and when pouring onto the slab, make the color a light yellow, then finish them like Clove Squares.

Boil water in kettle

6 pounds of sugar,
1 pound of glucose,
Water to dissolve it.

Now take 1 pound of dark chocolate and melt it using a table furnace by placing it in an empty marshmallow box. Once melted, add[81] XXXX sugar and mix or knead it until you have a thick paste. Set it aside and cook the batch you prepared earlier to 310°. Pour it onto a slab, prepare it for the hook and pull, then twist out the air and form it into a flat piece on a spinning table. Place the chocolate paste in the center and quickly fold it up, making sure the left end is sealed. Now pull it out one inch wide and as thin as possible, and have your helper crimp the edges, or you can leave them straight or curly, depending on your preference.

Put in kettle

6 pounds of sugar,
10 pounds of glucose,
Water to dissolve it.

Cook to 236°; take it off the heat and stir in as much fine powdered coconut as it can hold, then pour it onto a slab over heavy oiled paper and spread it out to about half an inch thick. Place iron bars around it, then melt 8 pounds of fondant, making sure it’s not too hot, and spread half of it over the top of the mixture. Let it set for a moment, then carefully flip the entire batch over and remove the paper. Place the iron bars around it again and spread the remaining fondant as before. Once it’s cold, cut it into small squares. Now cook 10 pounds of sugar with water to dissolve it to 238°. Take it off the heat and with a paddle stir it just enough to start the graining process. Then dip each square one at a time in this mixture and place them in a wire screen or coarse sieve; when they are dry, they are ready for the store.

Put in kettle

10 pounds of sugar,
7 pounds of honey,
Water to dissolve it.

Cook to 244°; pour onto a dampened slab, and when it's almost cool, pour in 2 pounds of ground pecans and cream as usual; now melt the cream and add half a glass of simple syrup and flavor it with vanilla extract, then shape them in starch as patties; when cool, dip them in dark chocolate coating.

Grind 5 pounds of figs, then take 2 pounds of marshmallows and mash them up by tearing them apart, and knead them into the figs; add XXXX sugar, and then pick them out and roll them into balls the size of marbles; and then as you set them down, press them flat with your forefinger. When everything is done, lay them in XXXX sugar, and then pick them out and arrange them nicely in a glass dish for display.

These products, as inexpensive as they are to produce, easily sell for forty cents per pound, and everyone likes them.

[83]

Take the pits out of two dozen ripe plums and put them in a fine sieve, then press them through. Now put the pulp in a pot and add 7 pounds of sugar and 1 pint of water. Cook until it reaches 240°F, then quickly add 2½ ounces of dissolved gelatin, stirring until you cook it to 248°F or 250°F. Remove it from the heat and pour the mixture into starch molds in an oval shape. Once they set and are ready, dip them in chocolate.

In winter, when you can't find plums, you can use any type of canned preserves if you can't get plums.

Grind 5 pounds of figs, then mix in 2 pounds of fondant and knead both together thoroughly. Use XXXX sugar to form a stiff paste, then roll it out on a surface to about the thickness of caramels. Use a half-inch tin lozenge cutter to cut them out and dip them in chocolate.

The above are also great for dipping in fondant and look good when made larger. Once dry, cut them in half to reveal the center.

You might struggle to get the above to look good the first time you try it, but with practice, you'll be able to create a decent batch. Cook any amount of sugar and water to dissolve it, reaching 276°, but not above that. Make sure to use just enough water to dissolve the sugar, because boiling too long changes the color of the batch; a good rule of thumb is about one pint of water for every 2 pounds of sugar. When the mixture starts to boil, cover the pot and let the steam clean the sides. Then, remove the cover and once the batch reaches 276°, place the pot on a barrel. Have two newspapers laid out on the floor and put a clean, empty sugar barrel in the center of the paper. Using a regular egg whisk or four or five kitchen forks tied together, dip into the mixture and quickly swing the whisk or forks back and forth over the barrel. Keep this up until the batch begins to darken; at that point, it won't be usable anymore, so add it to your scraps. Pick up the spun sugar and shape it as you like.

Take 4 pounds of fresh marshmallows and 2 pounds of dipping cream and knead them together in front of the table furnace until you get a stiff paste. Set it aside to keep warm, and then place it in the kettle.

7 pounds of sugar,
2 pounds of glucose,
Water to dissolve.

Cook to 310°F; then add ½ pint of dark molasses, and stir and cook to 320°F or 330°F; pour on a slab when it's partly cold, fold up and pull on a hook, then [85] twist out the air and place it on the spinning table to shape it into a piece about ten by fourteen inches, placing the marshmallow cream in the center along the length of the outside piece and folding it up like a stick; then flatten it all out and pull one-inch strips that are slightly wider and thicker than Boston chips, and have a helper run the caramel cutter over it; when it's cold, dip in dark, sweet chocolate.

Put in kettle

5 pounds of sugar,
2 pounds of glucose,
Water to dissolve it.

Cook to 280° or 290°; then set the kettle on a barrel and stir in as many mixed shelled nuts as you can fit. Next, pour everything into a coarse sieve and let the excess drain into a pan. Now, dump the mixture onto a cold surface and, once it’s cold, use your fingers to separate the nuts. Place them in a long nickel pan for storage.

The nuts used are Brazil nuts, almonds, walnuts, hazelnuts, and pecans.

Make a batch of Opera Cream and when it's done, melt it like other fondants and pour it into starch molds, like a pointed regular chocolate.

These products, when well flavored with vanilla, stand out.

[86]

Put in kettle

5 pounds of sugar,
2 pounds of glucose,
Water to dissolve it.

Cook to 270°F; then add ¼ pound of butter, a teaspoon of salt, stir and cook to 280°F; pour onto a slab, spread it as thin as possible with a spatula; mark them with a caramel cutter right away, and when it’s cool, break them apart.

First, dissolve 15 ounces of gelatin in 3 quarts of hot water and set it aside. Next, put 15 pounds of glucose in a kettle without adding water; stir and cook until it reaches a hard ball stage, which is about 248°F. Then, remove it from the heat onto a barrel and add 15 pounds of XXXX sugar. Pour in the 3 quarts of gelatin water through a strainer, combine everything, and add vanilla for flavor. Now, place it in your marshmallow beater and beat until the mixture is nice and stiff. Pour it onto a slab that has been heavily sprinkled with XXXX sugar, then use a palette knife to spread it evenly and sprinkle more XXXX sugar on top. Let it sit for four or five hours, then cut it into squares the size of regular marshmallows. When cutting, don't drag the knife; just press down to slice. Make sure to have iron bars on the slab before pouring the mixture.

After you do the above, you’ll never regret the money you spent on this book.

[87]

Roast 5 pounds of large almonds and set them aside; then stick the tip of a good, sharp toothpick into the end of each one. The round Chinese toothpicks are the best. After this, prepare a small batch of caramel. Once it's ready, place the kettle on a barrel and dip each roasted almond into it. Next, stick the end of the toothpick into the hole of a fine sieve that should be turned upside down near your workspace. Continue this until everything is done, and when the caramel cools, pull out the toothpick. You will find that it’s ready for use and looks high-quality enough for the best retail stores. Don’t let the toothpick go through the sieve; place it in the sieve at an angle so that the caramel won't touch anything. That way, it's impossible to tell how they were dipped.

To make a great batch of Peanut Bars, it’s best to blanch or husk the peanuts. I usually cook a batch of peanuts like you would for Salted Peanuts, but skip the salt. Once they’re cool, pour them into a sieve and rub them with your hands until the husks loosen. Then, just blow the husks off. Prepare a batch for the Peanut Bars, but leave out the peanuts. When the mixture reaches about 280° or 290°, set it on a barrel and stir in the nuts. Then pour it onto a slab and flatten it out nicely between iron bars. Once it cools, cut it into bars to your liking.

Do the same as with Almond Bar No. 1, but use blanched almonds instead of almonds with skins on, as it enhances the appearance of the product and boosts sales.

[88]

First, blanch 2 pounds of almonds and split them; then put them in a kettle.

8 pounds of sugar,
1 pound of glucose,
2 pints of water.

Cook to 244°F; pour onto the damp surface; let the mixture sit until it's cool, then grate two coconuts and sprinkle them on the mixture, and with a paddle, mix them in just like you would with other fondant; when finished, put everything in a pot, warm it over steam, and when it’s nice and thin, add vanilla extract and pour it onto the surface between iron bars; when it's cool, cut it into rectangles with a lozenge cutter and dip them like other candies, placing half an almond on each.

Place 3 or 4 pounds of No. 1 bon bon cream in a bon bon kettle; melt it like you would for patties, but don’t make it too hot. Add violet coloring and flavor it with floral violet extract, then pour it into a funnel and drop it onto wax paper, about the size of a quarter. Once it’s dry, flip them over and dry the bottom, and they’re ready for the store.

Put in kettle

7 pounds dark brown sugar,
3 pounds glucose,
½ pound butter,[89]
2 ounces nucoa butter,
2 ounces cocoa butter,
Water to dissolve all of it.

Cook and stir until you reach a firm, hard ball stage, not to the crack stage, just a hard ball; then take off the heat and add ¼ pound of dark, bitter chocolate and stir until it's fully melted; then pour it on a slab between iron bars; when it's cool, cut it into pieces one by three inches and wrap them in wax paper.

These items won't stay together unless they're wrapped, but it's standard to always wrap butterscotch.

Grate the peels of two oranges; now take 4 pounds of fondant and put it on the table or countertop, then knead it with XXXX sugar until it becomes a good, stiff cream, so that you can roll it into small balls the size of marbles; once everything is rolled out, put 3 or 4 pounds of No. 1 fondant in a bonbon kettle and color it a light orange, and add just a tiny bit of orange oil for flavor with one drop; then mix in the grated peels of the two oranges; melt the cream as you would for dipping bonbons, and dip the cream balls; place half of a French cherry on top of each one.

Split 5 pounds of dates and remove the pits; then take 5 pounds of fondant and mix in 1 pound of freshly grated coconut. Roll this mixture into small pieces that are enough to fill the dates and seal them up. Now melt 4 pounds of bonbon cream in a bonbon kettle and dip each date in it. Once they're cold, cut each date in half, and in each half, place a small almond in the cream end.[90]

Don’t freeze these products, as they can be made fresh frequently and sell better.

Put in kettle

7 pounds of sugar,
3 pounds of glucose,
Water to dissolve everything.

Cook to 300°; then add 1 pint of dark molasses and ½ pound of butter; stir until it reaches 320°; then remove from heat and quickly add 6 pounds of chopped almonds, and pour onto a slab between iron bars; mark with a caramel cutter; when it’s cold, break it apart into pieces to fit the pans and break up where they are marked as you sell them.

Make a half batch of Sponge Taffy using the recipe provided and roll it into one mass; set it aside. Now cook a full batch of Lemon Taffy until it reaches 270°. Pour it onto a slab, then prepare it for the hook; pull it well, then flatten it out on the slab and place the Sponge Taffy in the center, wrapping it with the pulled batch. Now place the batch in front of the table furnace and flatten it out; pull it into strips two inches wide, and have your helper cut them into four-inch lengths.

[91]

Cook 7 pounds of sugar,
1 pound of glucose,
Water to dissolve it, to 244°.

While cooking, add 2 pounds of finely powdered coconut and then pour it onto a dampened slab; next, add a few drops of violet color and also flavor it with violet extract. When it's cold, cut it, cream it in the usual way, then prepare it like other cream and pour it into starch molds in an oblong shape, and dip it in chocolate.

First, dissolve 2 ounces of egg white in 1 pint of hot water; now put it in a kettle.

6 pounds of sugar,
2½ pounds of glucose,
1 quart of water,
2 ounces of Nucoa butter.

Cook to 254°F; pour onto a slab, work with a spatula until it starts to look cloudy; then add the dissolved albumen, 2½ pounds of shelled almonds, and 1 ounce of vanilla; place it in a tin box. Let it set for a few hours, then cut into squares or slices.

Melt 5 pounds of dipping cream in a kettle; take it off the heat and stir in

3½ pounds of Heide’s Almond Paste,
1 ounce of ground bitter almonds,
2 pounds of cold dipping cream.

[92]

Dust the slab generously with XXXX sugar and pour the batch onto it; once it's cool, add pistachio flavor and blend in XXXX sugar until you have a stiff dough. Roll it out to the thickness of mint wafers, and using a lozenge cutter, cut out one-inch rounds, letting them sit until they form a crust and are firm enough to handle. Now prepare your chocolate for dipping, and as you pour the chocolate into the pan or onto the slab, mix in a bit of finely chopped almonds before dipping.

Put in kettle

18 pounds of sugar,
12 pounds of glucose,
Water to dissolve it all.

Cook to 255°; take it off the heat and use a paddle to stir until it turns into a thick, heavy cream; then add the whites of 18 eggs, well beaten, and stir and beat until it’s all a sturdy, heavy cream; next, mix in English walnuts, pecans, or almonds, and pour into a pan or tray lined with regular manila paper or wafer paper; once it’s cool, cut it into bars as needed.

You can make the vanilla, strawberry, or chocolate flavors mentioned above. They all taste great and sell really well.

Take a ten-pound can of apricots and strain them through a colander or fine sieve, then put everything in a kettle and add 10 pounds of sugar; cook over a low fire and stir until it’s thick enough that when you lift the paddle, it doesn’t run off but drops off in chunks; then remove the kettle and place it on a barrel and add 3 ounces of dissolved gelatin, and pour the mixture into round, flat molds; let it sit overnight; use this for dipping or crystallizing later.

When dipped in fondant and then cut in half, they create an impressive treat.

This recipe is meant solely for retail candy makers, as large candy manufacturers either don’t or wouldn’t try to use this formula for making Gum Drops; still, it’s worth making them.

Soak 4 pounds of gelatin in 3 gallons of water for half an hour; then take 30 pounds of sugar and 8 pounds of glucose, add just 1 pint of water, and cook it to 240°F; next, add the gelatin mixture and flavor it with vanilla or strawberry; stir for only one minute, then move the kettle onto a barrel; let it sit for a few minutes, skim off the top, and pour it into starch or any type of molds you want.

Cut open 5 pounds of dates, remove the pits, then fill them with fondant; shape them back to their original form and coat them in granulated sugar; shake off the excess sugar and they're ready to use. You can make them vanilla, strawberry, or chocolate by coloring and flavoring the fondant before filling the dates. You can[94]

Proceed as before, but when you’ve put the fondant in the date, place a blanched almond in the fondant so that it’s visible.

Open 5 pounds of dates and remove the pits, then grind 2 pounds of hickory nuts or pecans and stuff the dates, sealing them up. Next, dip them in fondant; use the smallest dates you can find. Also, dip these treats in chocolate. They taste great and sell well.

Put in kettle

3 pounds glucose,
1 pound sugar.

Stir and cook to 246°F; pour it into a barrel and mix in as much shredded coconut as it can hold, then pour it all out onto a slab. Pick up small pieces and shape them into little balls the size of marbles, and roll them in granulated sugar; shake off the excess sugar, and they’re ready for sale.

These treats are also great when dipped in chocolate or fondant.

[95]

Make a batch of Vanilla Marshmallow No. 1, and when it's well mixed in your mixer, set it aside. Then, put 50 pounds of fondant cream in a pot and place it over another pot half full of water. Put it on the stove and stir and cook until the cream is melted and hot. After that, add it to the marshmallow mixture and stir well until everything is combined. Then, pour it into a funnel and shape it in starch to suit your preference.

You can adjust the color and flavor to match your preferences. If the batch is too big for you, you can split it into halves or quarters.

Roast 2 pounds of pine nuts and chop them finely; then take 5 pounds of dipping cream, and mix the nuts and ¼ pound of Heide’s Almond Paste into the cream with XXXX sugar, adding a strong flavor of vanilla extract; blend everything into a stiff paste and shape it like pecans; next, chop 2 or 3 pounds of raw pine nuts and dip the cream shapes in chocolate, then roll them in the chopped nuts.

Cook a batch of Maple Fudge and prepare it according to the fudge recipe, then pour it into a pile on the slab and add 3 pounds of fondant, and with[96] XXXX sugar, knead it all into a stiff dough; then, using your hands, roll out oblong pieces about twice the size of a pecan; once done, dip them in chocolate.

These goods are great to eat.

Cook 8 pounds of sugar and water until it dissolves, reaching 254°F; then add 2 quart cans of grated pineapple and stir until it starts to thicken and jelly forms on the sides of the pot. Next, take it off the heat and mix in 3 ounces of dissolved gelatin; then line four taffy pans with heavy oil paper and pour the mixture into them to a thickness of about half an inch. Dust the top with XXXX sugar; let it set for a day and a night, then turn it out and cut it into caramel-sized pieces and dip them in chocolate.

These products are new and great, and they taste amazing. Grab a 5-pound box of Chase’s Pipe Stem Lozenges in assorted flavors, then wrap some pieces of fondant around each one; once you're done, dip them like you would with any bonbons, and when you're finished, cut them in half in the center so the lozenge is visible on both ends.

Make a batch of Opera Cream; when it's done, roll pieces about the size of a caramel in your hands, making them round, and dip them in chocolate.

[97]

Don’t make too many in hot weather, as they go bad in about ten days.

Put in kettle

8 pounds of sugar,
1½ pounds of glucose,
Water to dissolve it,
1 pint of cream.

Cook to 238°F; remove from heat, and add a light pink color and strong wild cherry flavor; then mix in 1 pound of finely chopped French cherries, and use a paddle to stir it against the sides of the pot until it begins to grain. As soon as you notice any grain forming, pour it onto a slab between iron bars, about the thickness of caramels. Once it’s cool, cut into caramel pieces; place in taffy pans and break apart for sale.

Get any number of small apples and insert a small wooden skewer into the top, where the stem is, like the ones butchers use to secure roasts; now boil a batch of molasses taffy to 280°F; pour it into a barrel and dip the apple in to coat it completely; let it drip off and place them on the slab until they cool.

[98]

Squeeze peaches through a strainer until you have ½ gallon of pulp, then mix in 4½ pounds of sugar, 1 pound of glucose, a little water, and 2 ounces of dissolved gelatin. Put everything in a pot and cook to 244°. Remove from heat and stir in 1 pound of fresh grated coconut. Pour into candy pans lined with manila paper and let sit overnight. The next day, take it out, peel off the paper, cut into small rectangular pieces, and dip in chocolate.

Squeeze through a sieve any amount of ripe pears; place them in a measuring cup, and for each quart add 2½ pounds of sugar and 1 pound of glucose; add just a little water, and cook to 244°F; set the kettle on a barrel and pour out quickly into starch molds, using a small pattern, and sift starch over them; let them sit for ten to twelve hours, then take them out and dip in fondant No. 1, adding flavor and color to your preference.

Put in kettle

4 pounds sugar,
1 pound glucose,
Water to dissolve it.

Cook to 320°; pour onto the slab; when it's cool enough to handle, place it in front of your table furnace; proceed the same as when pulling out buttercups, but in[99] marking them, use your caramel marker instead of a buttercup cutter and cut them just the length of two buttercups.

Melt about 5 pounds of sweet chocolate, then mix in about 5 pounds of chopped nuts. Drop the mixture into small, irregular lumps about the size of a walnut. Once dry, wrap each one in gold foil (which you can get from any of the supply houses advertised in this book).

These items should be sold at 60 cents per pound.

Put in kettle

10 pounds of maple sugar,
3 pounds of glucose,
1 pound of butter,
4 pounds of powdered coconut,
Water to dissolve the batch.

Cook to 238°F; then add 1½ pounds of No. 1 fondant and vanilla; stir well until the fondant dissolves, then pour into taffy pans lined with manila paper; let it sit for one day and then turn it out; remove the paper and cut into squares the size of caramels, and crystallize if you want.

Put in kettle

3 pounds sugar,
2 grated fresh coconuts,[100]
2 pounds ground figs,
Water to dissolve the mixture.

Cook to 238°F; remove from heat and add 1½ pounds of maple fondant; stir until the fondant dissolves, then pour into pans lined with Manila paper; let it sit until it sets or hardens; turn out, remove the paper, and cut into pieces like caramels and dip in No. 1 fondant or chocolate.

This is only for retail, and I think this recipe is better than the one where they grind the batch in the kettle.

Put 2 gallons of water in a kettle and set it on the stove; then place a dishpan on top and add 5 pounds of fondant, stirring until it’s completely melted. Next, add two freshly grated coconuts and mix it well. Set the kettle with the mixture near the slab, and place a glass of water on the slab. Dip a teaspoon in the water, then scoop out a teaspoonful of the mixture. Use your thumb to slide it off the spoon onto the dry slab, and shape it round with the tip of the spoon.

You can flavor it with vanilla, chocolate, rose, or strawberry.

Put in kettle

10 pounds of sugar,
1½ pounds of glucose,
Water to dissolve it.

[101]

Cook to 236°F; pour onto a damp slab, then pour 1 pound of melted dark chocolate on top; let it sit until cool, then cream it as usual and store it in a bucket or crock. Now melt the batch over steam or on a very low flame and add ¼ pound of butter; when the mixture is quite hot, pour it into pans lined with oiled paper; let it sit until it cools completely, then turn it out, remove the paper, and cut into pieces the size of caramels; place in pans to crystallize.

These treats are also great when dipped in chocolate.

Put in a kettle

10 pounds of glucose,
2 pounds of sugar,
1 quart of water.

Cook to 238°F; take it off the heat and set it on a barrel. Now grab a large wooden bowl, or if you don’t have one, a small washtub will do. Pour a pail of water into it, then empty it out right away; this is just to make the tub damp. Next, put about 20 pounds of fine powdered coconut into the tub, and as your helper pours a ladleful of the batch you just cooked over it, stir it well with a paddle. Keep doing this until you can’t possibly mix in another pound. Then pour it out onto a slab and flatten it to the height of your bars using a rolling pin. Let it set for one hour, then cut into pieces as desired.

Another way to finish this is to flatten out two-thirds of the batch, then color the other third a light pink and flatten it out over half of the other[102] batch. Then cut the third that isn’t covered and lay it over the red, and when this is cut into slices, it will leave the red center.

After cutting Jap, lay it in granulated sugar; then sift or shake off the sugar and place it in boxes or pans.

Put in kettle

4 pounds of sugar,
1 pound of glucose,
Water to dissolve it.

Cook to 240°; then place the kettle on the barrel; now flavor with vanilla and add 2 pounds of macaroon coconut, stirring until it begins to grain the batch. Quickly pour it onto the slab and use a palette knife to spread it as thin as possible; let it sit for ten minutes, then score and cut it into caramels.

Proceed as before, but when the batch is cooked to a pink color and has a strawberry flavor, then add coconut; finish the same way as vanilla.

Proceed as you would with vanilla, but add ¼ pound of dark chocolate when the batch is cooked, and finish it the same way as you do with vanilla.

[103]

Open 5 pounds of dates, remove the seeds, and lay the dates flat, ready for use; now take

3 pounds of No. 1 dipping cream,
2 pounds of almond paste,
1 pound of English walnut pieces,

and knead it into a stiff paste using XXXX sugar; take small pieces of this paste and place it into each date, then close the date so that the cream is visible on one side; roll them in granulated sugar; sift off the excess sugar, and they are ready for sale.

The dates mentioned above can also be dipped in No. 1 fondant and then cut in half, or dipped in chocolate and left whole; they taste great either way.

Take any old saucepan and put 2 pounds of sugar in it. Now put it over the heat, and when it starts to dissolve and smoke, stir it with a spoon or stick until it turns into a mass of black, melted, burnt sugar. Set it on the table and add a little water and stir; don’t make it too thin. When it cools, pour it into a bottle for use.

You can skip the water if you want and mix it with glucose to make a paste; but since you don’t have much use for it, the water is fine for retail shops.

[104]

Proceed as with Peach Chocolates, but use roasted pine nuts instead of coconut, cut them into small squares, and dip them in fondant or chocolate.

Put in kettle

15 pounds of maple sugar,
2 pounds of glucose,
Water to dissolve everything.

Cook to 238°F; pour onto a dampened surface. When cool, cream it in the usual way, and use the cream for outside dipping or bonbons, or to make maple patties or wafers.

Run in starch, oblong shape, 10 pounds of fondant well flavored with vanilla; then prepare 3 pounds of chocolate, and when it’s ready, chop up 1 pound of roasted almonds finely and stir them into the chocolate as you use it to dip the centers.

This creates a nice outer coating if the nuts are chopped finely.

Chop 5 pounds of roasted almonds into large pieces and dip them in chocolate by mixing in as many nuts as you can stir into the chocolate. Then, use your fingers to pick out small amounts at a time and place them on wax paper in the size and shape of a pecan nut.

[105]

This all depends on how heavy of a crystal you want; and since no two candy makers work the same way, it’s up to you whether you prefer a light crystal or a heavy one.

Put in as much sugar as you like into the kettle and add enough water to dissolve it. Make sure the sides of the kettle are clean, and cook it using a syrup gauge to 33½° for light syrup, or 34 to 35½° for heavy crystal.

Let the crystal stay in the same kettle it's cooked in; don't touch it until you're ready to pour it over the stuff you want to crystallize, which is cooked, before it's ready to use.

Experience alone will teach you about this; however, if you follow the advice above, you'll be able to present goods in a respectable way.

30 pounds of sugar,
15 pounds of glucose,
1½ gallons of water,
2½ pounds of gelatin.

First, dissolve the gelatin in 1½ gallons of water; put it and the glucose in a kettle, then add the sugar, then the water, then the vanilla flavor, and mix everything together well and vigorously with a marshmallow beater; once done, complete it like other marshmallows on a slab, with XXXX sugar on the top and bottom.

[106]

First, dissolve 3½ pounds of gelatin in 2 gallons of warm water; set it aside; now put it in the kettle.

40 lbs sugar,
20 lbs glucose.

Add the gelatin to water; strain it first; stir and cook until you reach a firm ball, about 248°; remove from heat and let it cool in a barrel after you've beaten it until it's nice and stiff; now put it in your marshmallow mixer and beat it until it gets very stiff, then add flavor and pour it into a rubber bag. Drop on Manila paper in a round cake shape, ladyfinger shape, or any shape you like; let it sit until they firm up, then flip the paper over and dampen it with a wet cloth or sponge; peel off the paper.

You can, if you want, right after these goods are set down, sprinkle on them small nuts or raisins, or anything else you think would be nice.

Take 5 pounds of fondant and mix in as much finely grated fresh coconut as it will hold. Then, add a strong flavor of vanilla and shape it into rolls about one inch thick and four inches long. Once done, dip them in chocolate and roll them in long strips of coconut. After they dry, cut them in half on an angle. These treats look good and sell well.

[107]

Put in kettle

6 pounds sugar,
1 pound glucose,
Water to dissolve it.

Cook to 290° or 300°; pour onto a slab; when cool, fold it up and cut off one-third, coloring it a deep red; now add nearly 1 ounce of tartaric acid to the other two-thirds, a few drops of lemon oil; flavor it strongly with rose, knead it well, and pull it until nice and white; shape it into a round piece, then flatten out the red piece and wrap it around the white and run it through tablet rollers or form it into drops.

Put in kettle

8 pounds sugar,
2 pounds glucose,
1 pint cream,
1 quart water.

Cook to 250°; take off the heat and darken with burnt sugar, then add a strong flavor of coffee extract and pour it onto a slab; once it cools, knead it well, shape it, roll it through a lemon drop roller, and then coat them in XXXX sugar, sift off the excess sugar, and put them in pans for storage.

[108]

Pop a lot of popcorn and set it aside; now put about 5 pounds of sugar in the pot, add enough water to dissolve it, and cook it to 238°F; then take it off the heat and pour in as much popcorn as you can stir without spilling any with the paddle; stir it all well, and while you're doing that, have your helper sprinkle an additional 1 pound of dry sugar over it, which will create more of a crystal coating on the popcorn; keep stirring until it's well coated.

Proceed as mentioned above, but after the batch is off, color it a light red before adding the corn.

Make a batch of French Nougat No. 1, and instead of pouring it into boxes, pour it onto the slab in one pile. Now, use your hands to grab pieces and roll them into balls, then flatten them out until they're the size of the bottom of a teacup and about the size of a biscuit. Next, coat them in chocolate and place them in a box filled with ground almonds, covering them all up. Once dry, cut them into four pieces.

These products are appealing, fresh, and of high quality.

[109]

Proceed as with No. 1, but after dipping them in chocolate, roll them in shredded coconut; once they are cold, cut them as in No. 1; you can color the nougat to your liking.

These products look great and sell well.

Put in kettle

4 pounds light yellow sugar,
½ pound glucose,
1 pint molasses.

Cook to 290°F; remove from the heat and let it sit for about half a minute, then stir in about half a tablespoon of baking soda and however much fresh popcorn you want; then pour onto a well-greased slab and cut into large sheets.

Put in kettle

16 pounds sugar,
10 pounds glucose,
4 pounds caramel paste,
Water to dissolve,
1 pound butter.

Cook to 240°F; turn off the heat and stir in 10 pounds of fondant; keep stirring until the fondant is completely melted, then pour it into starch in any shape you like; the smaller the mold, the better.

[110]

Blanch 5 pounds of Jordan almonds, set them aside until completely dry, then place them in a deep pan and crystallize them; cook this crystal to 35°.

Open the raisins and remove the seeds, then fill them with fondant; leave them on the stems. Once you have prepared the desired amount, place them in deep pans and crystallize them.

These items are authentic and look great.

Cook this crystal to 35.5°.

When dipping French cherries in chocolate, it's best to dip them in fondant first. This way, when you dip them in chocolate afterward, the acidity won’t break down the chocolate and make it sticky.

Put in kettle

6 pounds of maple sugar,
4 pounds of glucose,
Water to dissolve it.

Cook to 250°F; take it off the heat, and then whip the whites of 16 eggs. Once they're ready, mix them into the batter and stir and beat until the mixture is thick and hard to stir. Then add 4 pounds of almonds or pecans, mix them in well, and using a metal spoon, scoop out the mixture and place it in a box lined with wafer sheets, topping it with another wafer sheet after pouring in the mixture.

[111]

Put in kettle

10 pounds of dark brown sugar,
5 pounds of glucose,
Water to dissolve it.

Now put it on the fire and add

2 ounces cocoa butter,
2 ounces nucoa butter,
½ pound dark chocolate,
1 pound butter.

Stir and cook until it forms a hard ball, not a crack; then pour it onto a slab, between iron bars; once it’s cold, cut it and wrap it in wax paper.

Proceed as with Chocolate Butter-Scotch, only use maple sugar instead and skip the chocolate; finish as described above.

Put in kettle

1 gallon dark molasses,
½ pound butter,
2 pounds sugar.

Cook to 270°; keep stirring constantly while cooking; pour onto a slab, fold the edges, and shape it to be pulled on a hook; while pulling, infuse it with peppermint oil; pull until the batch turns a golden color; twist out the air and shape it into a flat piece in front of the table furnace, and pull it out as Boston chips.

[112]

Cook 7 pounds of sugar,
½ pound of glucose,
and enough water to dissolve it all to 246°.

Pour the mixture onto a dampened slab, then sprinkle over it the grated flesh of one coconut, along with the zest from two oranges, and add a little orange oil for flavor. Once it cools, cream it as usual; let it sit for an hour. Then, combine everything in a kettle and melt it over another kettle filled with hot water to allow the steam to melt it slowly. Stir continuously and add orange food coloring. Once melted, pour it into taffy pans lined with manila paper. When it cools, cut it into bars to sell for five cents each, and wrap them in wax paper tied with decorative string or ribbon.

Proceed the same way as with orange, but flavor it with rose oil and color it pink; finish it just like the orange.

Cut any number of marshmallows in half with a pair of scissors, then place a pecan half on the cut side so it will stick; when you're ready, dip it in chocolate.

You can also dip those in fondant; they taste great. You can also use sliced almonds or halves of English walnuts instead of pecans; they're all good.

[113]

Proceed as you would with rose, but add a nice lemon extract for flavor and make it yellow in color.

Put in kettle

10 pounds of sugar,
1 pound of glucose,
Water to dissolve it.

Cook to 260°F; then add 1 quart of cream; stir and cook to 270°F; pour onto a slab; when cool enough, pull on a hook until it becomes nice and spongy, then flatten it out on the table and pull it into strips about three inches wide and cut into five-cent bars; wrap in wax paper; tie each piece with baby ribbon. This candy will grain soft and is delicious to eat; flavor while pulling: rose, vanilla, or chocolate.

You can, if you want, take the above and cut it into flat sticks that are one inch wide and six inches long, and package them in one-pound boxes with a variety of flavors and colors.

Take 2 pounds of fig paste and 4 pounds of fondant and knead them together until they’re firm. Then, roll them into small balls about the size of marbles, and flatten them with your finger as you place them in chocolate.

This place is nice and way better for eating than anything that's heavy in starch.

You can also dip the above in fondant No. 1.

[114]

Roast 5 pounds of almonds; once they're cool, prepare the chocolate for dipping. Take 1 pound of the almonds and put them in a taffy pan, then pour enough chocolate over them to cover them completely. Pick up six or eight at a time and place them in a pile on wax paper. Keep going until you're done. Once they’re dry, cut each one in half. The nuts will be visible, making a nice treat to finish off a box.

Melt any amount of No. 1 fondant over a very low heat and stir well; when it's dissolved, remove it from the heat and color it a light shade of violet, then add violet flavoring and mix in 2 pounds of glucose for every 10 pounds of fondant you've melted; stir in the glucose thoroughly and pour into small oval starch molds; when they're ready to dip, dip them in dark chocolate and sprinkle a little crushed violet on each one.

Dip English walnut halves in No. 1 fondant, and make sure the fondant is quite thin by heating it a bit more than you would for a nice dip; then, after you're done, dip them in maple fondant. This creates a great combination and tastes delicious.

If you use small walnut halves, the items mentioned above are also great when dipped in chocolate.

[115]

Melt 10 pounds of No. 1 fondant in a kettle over steam and add ½ pound of very finely chopped pistachio nuts, color it a light green, and flavor with pistachio. Then add 1 pound of glucose; now pour them into starch molds in small shapes. When they set and are ready to dip, dip them in No. 1 fondant and place half a pistachio nut on top of each; keep the outer dipping cream white.

Chop up 2 pounds of roasted hazelnuts after the skins have been removed; mix them into No. 1 fondant with XXXX sugar to form a stiff paste. Then roll the mixture into balls the size of marbles, dip them in No. 1 fondant, and place a hazelnut on top of each one; flavor the dipping cream with vanilla.

The ones above are also great when dipped in chocolate.

Use black walnuts.

Chop 2 pounds of black walnut meat into small pieces, making sure there are no shells in it. Next, melt 6 pounds of No. 1 fondant in a candy-making kettle. Once it's melted, add the nuts and stir. Then, using a teaspoon, scoop out ½ teaspoon at a time and slide them off onto a countertop with your thumb. Once you're finished, let them crystallize.

You can also dip the ones above in chocolate instead of crystallizing them, and they create a rich, delicious center.

[116]

Take 12 pounds of No. 1 fondant and divide it into three parts of 4 pounds each; now flavor one part with vanilla, one with strawberry, and color it pink; knead a little dark chocolate into the other part. Then, work each piece into a stiff cream by adding XXXX sugar. Roll out each piece to about eighteen inches in length and place them together, then roll them into a cylinder. Cut them into four pieces for easier handling, and roll them until you have a long strip that's about the thickness of, or a little thicker than, stick candy. Now cut them into small pieces and lay them side by side on the bottom of a taffy pan; let them sit until a crust forms so you can handle them, then crystalize them in a syrup cooked to 33½°.

You can also make each color separately and cut them into flat or square pieces, or you can mix in chopped nuts, or you can create a batch with cream on the bottom; then add a layer of apricot jelly, followed by a layer of cream on top.

These treats are great for mixing in with candy, and if you have good taste, you can create a dozen different patterns; some round, some square, some diamond-shaped, etc.

Cut open 5 pounds of dates and remove the seeds; now take 3 pounds of fondant and mix in a five-cent package of New England mince meat; knead it well to a stiff paste by adding XXXX[117] sugar; now roll out small pieces the size of a marble and fill each date, leaving the open end showing the cream like in regular cream dates, then coat them in granulated sugar.

The above items can also be dipped in fondant or chocolate, and are a great selection.

In dipping bonbons, you can sometimes use glycerin by adding a little to the cream; it helps keep the bonbons slightly softer, so they won't harden and dry out as quickly as they would otherwise.

Cook ½ gallon of strained honey and 4 pounds of XXXX sugar over a low flame until it reaches the hard ball stage. Then, add and mix in the well-beaten whites of 12 eggs before incorporating them. Continue cooking until it reaches a thin crack consistency, then transfer it to a barrel and add as many almonds as you like. Pour it into a box lined with wafer paper, cover the top with wafer paper as well, and let it sit until cool. Cut it with a sharp knife.

Make a batch of Opera Cream, then roll out pieces the size of a marble and press a French cherry into each piece. Dip them in No. 1 fondant, flavor the fondant lightly with wild cherry, and color it a soft pink.

[118]

Cook 4 pounds of sugar,
1 pound of glucose,

1 pint of water, heated to 250°F; then add a tablespoon of butter and about the same amount of blackstrap molasses; stir and cook to 289°F; take it off the heat and pour it into a barrel; add 1½ pounds of ground hazelnuts; pour it onto the slab and use a spatula to spread it out as thin as you can, the thinner the better; turn the mixture over, and when it's cool, break it up and place it in pans.

This type of candy is at the forefront of candy bars because they are softer and easier on the teeth. By making black walnut, Brazil nut, hickory nut, pecan, and almond brittle like you would for filbert brittle, you’ll find there’s a good market for them if they are made in small batches and fresh daily.

8 pounds sugar,
1 pound glucose,
Water to dissolve it.

Cook to 320°F; pour onto the slab; when it's cool enough, pull on the hook and add flavor to your liking; twist the air out and flatten it on the spinning table, then place the center inside and close the ends, forming it into a round piece like stick candy. Pull it out as a stick and cut it with a buttercup cutter, or run a caramel cutter over it. While you work on this batch, have your helper prepare the center, so it's ready when you take it from the hook; make the center from warm No. 1 fondant by placing the fondant in front of the table furnace and adding a little XXXX sugar; warm it up well, as a cold center will cause the outside to crack when pulling or cutting.

You can cook 2 pounds of glucose until it boils, then take it off the heat and mix in ground nuts of any kind or ground figs to create a thick paste. This makes a great filling and is quick to prepare.

Every candy maker has their own method for making centers for buttercups, but I think the one mentioned above is good enough since they sell just as well as any I've seen. In fact, buttercups and Boston chips are outdated and not popular in most parts of the country.

In making buttercups, practice on your own will help you, since there are so many types of centers and outer wrappers, some with stripes and some plain white; others in colors like pink, violet, and green; and some with clear outer layers instead of pulled ones. You'll discover that only experience will teach you how to create a nice line of these products.

Take 4 pounds of No. 1 fondant and knead in ½ teaspoon of ground cinnamon. Then, pinch off small pieces and roll them into marble-sized balls;[120] when you're finished, dip them in No. 1 fondant and have someone sprinkle a little cinnamon on each bon bon as you dip them.

Put in kettle

8 pounds of sugar,
2 pounds of glucose,
Water to dissolve it.

Cook to 230°; pour on slab; add ½ ounce of tartaric acid and ½ ounce of ginger extract to the batch; knead the mixture well until everything is fully incorporated, then shape it and run it through small lemon drop rollers.

In preparing cream for starch prints for bonbons or chocolates, you'll find that adding a few drops of vinegar to the cream just before filling the molds will make the centers softer.

Dip any amount of English walnut halves in maple fondant, then dip them in chocolate.

This is a great combo and sells really well.

Using almonds, pecans, hazelnuts, English walnuts, and Brazil nuts according to this recipe:

Put in kettle

5 pounds sugar,[121]
1 pound glucose,
Water to dissolve it.

Cook to 270°F; add a tablespoon of butter and 2 pounds of either of the above nuts, coarsely chopped; stir and cook to 290°F; pour onto a slab between iron bars and score with a caramel cutter; when cool, break them up and place in long nickel pans.

Make a batch of butterscotch following the recipe provided, but skip the lemon extract, and cook it to 280°F. Then pour it onto a slab and knead it well. Place it in front of a table furnace and flatten it out, pulling it into ½ inch strips the length of the table. Have a helper run the caramel cutter over it; when it's cold, break it apart and dip it in dark chocolate.

Put in kettle

5 pounds of maple sugar,
1 pound of light brown sugar,
2 pounds of glucose,
Water to dissolve it all.

Cook to 248°; set off and add

4 fresh grated coconuts,
1 ounce of cocoa butter,
1 pound of maple fondant.

Stir everything together until the fondant is fully melted and the mixture looks thick and creamy, then pour it onto the slab between the bars; once cooled, score it with a caramel cutter and break or cut it into caramels.

[122]

The ones above are great when dipped in fondant or chocolate.

Select small Brazil nuts and dip them in No. 1 fondant; flavor with vanilla.

These foods taste good and are easy to prepare.

Dip some in fondant, tint the fondant a light pink, and flavor it with strawberry.

Put in kettle

3 pounds of maple sugar,
4 pounds of glucose,
1 pint of water.

Cook to 230°F; then pour in 7 pounds of finely grated coconut and stir, cooking until it reaches a good soft ball stage; pour it onto a slab in one pile, and form small balls about the size of marbles; once cool, dip them in chocolate.

You can also dip those in maple fondant; they taste great and sell well.

By making a batch of nougat, like maple nougat, with dark brown sugar, you'll discover you have a great product that's hard for others to replicate, since that sugar gives it a rich and unique flavor.

[123]

10 pounds of sugar,
2 pounds of glucose,
Water to dissolve it.

Cook to 310°; pour onto a slab; fold immediately, and cut off about 1 pound and color it dark red; set it somewhere warm; now pull the large piece until it's nice and white, and flavor with peppermint while pulling; twist the air out and then flatten it on the spinning table to form a square piece; now roll out the red piece and cut it into four pieces, flatten one of them wide, and place it on the white batch the same length, then place the other three pieces on top in different spots, and then shape the whole batch into a round form; take one end and raise it up and pull until it resembles a long-necked bottle, then lay the batch down and pull out stick-sized pieces the length of the table; have your helper twist one end while you assist at the other; once finished, keep rolling the sticks until they’re cold, or they will flatten on one side; cut with shears or a stick candy chopper.

Cook the batch like you would for peppermint, but color one pound yellow and pull it on the hook. Knead 1½ ounces of tartaric acid into the main piece and leave it clear. Shape it like the peppermint and add lemon stripes on top, then finish it just like the peppermint batch.

[124]

In making stick candy canes, cut the lengths you want at an angle, making sure one end is a bit smaller than the other. Have a helper roll them until they start to cool down; if he bends them too soon, the canes will look flat, which will hurt their sales.

Proceed as you would for horehound squares, but first, run the caramel cutter across the batch one way. Then, use a large knife to mark the lengths by pressing with the knife. Once it’s cold, hold it at the end, and they will break apart much more easily.

Put in kettle

4 pounds sugar,
4 pounds glucose,
3 pounds butter.

Cook to 252°; pour onto a slab, and add the grated rinds of 8 lemons and 10 drops of acetic acid; roll into a bunch; let it sit in front of the table furnace. Now place in the kettle.

8 pounds of sugar,
1 quart of water,
1 teaspoon of cream of tartar.

Cook to 330°; pour onto the slab; when cool, the color will be light yellow, and pull on the hook; now wrap this around the first batch and pull out the same as buttercups, cutting them with your buttercup cutter. This is a really great treat, and you'll find after your first batch that it's a winner in sales.

[125]

Put in kettle

5 lbs sugar,
1 lb glucose.

Cook to 236°F; then remove from heat and add 5 pounds of dipping fondant. When completely dissolved, stir in 2½ pounds of hickory nut meats; flavor with vanilla; pour into a box or tray lined with wafer paper. Once cool, cut into squares and crystallize them.

These products can be made in strawberry, chocolate, or pistachio flavors, using any type of nut and colored pink, chocolate, or green.

First, melt 1 pound of sweet chocolate; then stir in XXXX sugar until it's thick; now put it in a kettle.

5 pounds of sugar,
¼ teaspoon of cream of tartar.

Cook to 330°; pour on slab; color with any color you want. When it cools, pull on the hook, then use it as a wrapper for the first batch and pull it out like buttercups, only about half the size of a pencil. Cut with a caramel cutter.

Run 5 pounds of apricots through a fine sieve, add 5 pounds of granulated sugar and 1 pound of glucose; cook until it reaches a jelly consistency (test it in cold water to check if it has jelled); then add a few drops of bitter almond extract and stir in starch; let it sit until the next day, then dip in fondant or chocolate; alternatively, you can crystallize them.

The industry uses different terms for cooking levels. Here are the ones I provide:

On the Syrup Meter.

On the thermostat.

Put in kettle

4 pounds of sugar,
4 pounds of glucose,
Enough water to dissolve it.

Now add 10 fresh grated coconuts; stir constantly until it reaches a medium ball stage, or 240°; pour onto a slab; spread it out and roll it with a rolling pin; cut out with a biscuit cutter, and place in a hot oven on double baking sheets until the top is brown.

[127]

Lozenges can be made in these flavors by just changing the color and flavor:

Peppermint,
Wintergreen,
Musk,
Clove,
Cinnamon,
Sassafras.

First, place 6 ounces of well-cleaned gum tragacanth in a porcelain bowl, along with 4 pints of water and 1½ ounces of gelatin. Let this soak for half a day; then add 2 pounds of glucose and mix it thoroughly. Next, strain it through a fine cloth onto your marble surface; add XXXX sugar that’s been well sifted and work it into a nice stiff dough. Roll it out with a rolling pin and cut it with a regular lozenge cutter. Finally, sprinkle a little starch on them and gently blow it off with a bellows.

Put in kettle

5 pounds of granulated sugar,
1 pound of glucose,
1 pint of water,
1 ounce of gelatin, soaked for 4 hours in cold water.

Cook to 236°F; remove from the heat and stir in 4 pounds of dipping chocolate, then add 2 pounds of pecan halves; pour onto your cream slab between iron bars and when it cools, cut into 5 and 10 cent bars.

[128]

Proceed as with Cream Pecan Bar, but use Black Walnuts instead of Pecans.

Proceed as with the Pecan Bar, but after you add the dipping cream, divide your batch into 3 parts. Color one part pink, the other chocolate using a little bitter chocolate, and leave the last one white. Flavor them as follows: white should be vanilla, pink should be strawberry or raspberry, and the chocolate should have a small amount of vanilla. Now pour the pink onto your slab, then add the white on top of the pink, and the chocolate on top of that. Let it cool, then cut it into bars.

Take 5 pounds of fondant; place it in a kettle over a steam bath, melt it, then remove it from the heat and stir in 1½ pounds of shelled pecans. Next, drop them onto wax paper, just like coconut kisses.

Same as above, but use English walnuts instead of pecans.

Place a large bowl of Kisses in the center of your window. If you don’t have a bowl, cut an old barrel in half and fill it three-quarters full with paper. Then cover it with cloth or crepe paper and put your nut kisses in this. Now use a lot of half-pound candy boxes to complete your display, filling a few of them and leaving them open. Put the following sign on them:

“Pecan Nut Kisses—A Pure Treat,
Made at Home. 15 cents per box.”

These products can be made with pecans, peanuts, English walnuts, black walnuts, almonds, or hazelnuts. When working with hazelnuts, break the nut apart.

Put in your kettle

4 pounds of sugar,
¼ pint of N. O. molasses,
1 pint of cream,
1 pint of milk,
1 pound of glucose,
½ pound of butter.

Cook to 280; now stir in a few drops of lemon oil and all the puffed rice you can, pour it onto a greased surface and flatten it out, then cut into 5-cent cakes.

Put it in your kettle

4 pounds granulated sugar,
2 pounds glucose,
4 ounces Nucoa butter,
½ gallon rich cream,
2 quarts canned strawberries.

[130]

Stir and cook over low heat until you reach a soft ball stage, or 238°F; then add 1 quart of cream and cook until you reach a firm ball stage, or 242°F; now add another quart of cream and stir until you cook it to a good, hard ball; pour onto the slab between iron bars. Once it's cool, mark and cut.

The strawberries shouldn't be added until the second quart of cream is mixed in.

Do the same as with Strawberry Caramels, but use the same amount of grated pineapple instead of strawberry.

This is an exceptional gourmet treat that shouldn't be sold for less than 50 cents per pound. They can be made in these flavors: strawberry, pineapple, orange, peach, raspberry, plum, and apricot.

Proceed as you would with Vanilla Caramels, but when you add the first quart of cream, also include 2 pounds of figs that have been steamed and chopped into small pieces; then continue as you would with Vanilla Caramels.

[131]

Put it in your kettle

4 pounds granulated sugar,
1 pint water,
2 pounds glucose,
1 quart cream.

Cook to 244°F; pour out on a greased surface; let it cool slightly, then stretch on a hook, add vanilla flavoring, then shape into a long, round roll in front of your table furnace; cut into small pieces with scissors and wrap in wax paper.

Put it in your kettle

2 pounds granulated sugar,
2 pounds glucose,
2 quarts New Orleans molasses,
2 quarts sweet cream,
½ pound butter.

Cook to a soft crack, or 264°; after you’ve taken it off the heat, add flavor with either lemon or vanilla. Pour it out thinly on your countertop. When cool, mark it and wrap it like butterscotch.

Whip one dozen egg whites until stiff, cook 4 pounds of sugar to 264°F; then slowly stir in the eggs, add 2 pounds of chopped nuts, and finish just like the coconut kisses.

[132]

Put it in your kettle

8 pounds of granulated sugar,
1 pound of maple sugar,
½ gallon of sweet cream,
3 pounds of glucose.

Cook to 238°F. Turn off the heat and stir constantly until it starts to thicken, then add 3 pounds of chopped English walnuts. Pour into a box lined with wafer paper and let it sit for 12 hours. Then cut into bars that are ready for display.

Put it in your kettle

3 pounds granulated sugar,
1 pound glucose,
1 quart heavy cream.

Cook to 238°. Remove from the heat and stir constantly until it thickens. Divide your batch and color part of it with bitter chocolate; now pour a little of each into a box lined with wafer paper, starting with the chocolate and then adding the white to encourage mixing. Let it sit overnight, then cut it into bars. This creates a beautiful bar that resembles marble.

This is a really great eating chocolate and sells well.

Take 1 pound of peanut butter, which can be found at any supply store, and mix it with 3[133] pounds of fondant, either cast in starch or rolled by hand. Add a touch of vanilla to eliminate the strong taste of the peanut. Coat with sweet chocolate. This also makes a great filling for a bon bon.

Place 1 can of grated pineapple in your kettle (make sure the kettle is perfectly clean), cook until all the juice is evaporated; then pour some XXXX sugar on your countertop. When it's cool, add more sugar and mix it up, then shape it by hand as desired. You can make these centers with strawberries, cherries, raspberries, plums, and apricots.

Cook 5 pounds of granulated sugar to 305°F; carefully stir in 1½ pounds of strained apricot pulp. Next, pour the mixture into your starch molds and let them sit overnight. After that, they're ready to be dipped in either chocolate or cream.

Put it in your kettle

20 pounds of granulated sugar,
3 pounds of glucose,
2 quarts of cream.

Cook to 236°. Pour it on your slab just like fondant. Before you start working it, add the whites of 6 eggs that have been beaten well, then work it just like the fondant. Then it’s ready for casting in starch. Dip in milk chocolate coating. You can make this in any flavor by adding fruits or nuts when you cast.

Put in your kettle

4 pounds of granulated sugar,
3 pounds of glucose,
1 pound of butter,
1 quart of heavy cream.

Cook to 264°F. Remove from the heat and add 2 ounces of Nucoa butter and 3 sheets of gelatin that have been dissolved in a little warm water. Pour onto the slab, and when cool, pull on a hook. Add color and flavor as desired. Pull them out in front of your table furnace and cut with your butter cup cutter.

For parties or receptions. These are great for immediate use but won't last more than 24 hours.

Take some firm Malaga grapes, cut them close to the stem (make sure not to break the skin of the grape), dip them in fondant, and flavor and color as you prefer.

Take some nice Tangerine oranges, separate them into sections, being careful not to tear the skin,[135] dip them in plain dipping fondant so the orange color will show. This is a really attractive treat, but like the grapes, it won’t last long.

My experience has shown that nine times out of ten, it’s worth it to buy the best materials for your candy shop, soda fountain, or ice cream.

In reaching out to supply companies for this book's advertisements, I've only approached those I know and whose products I've used. You can trust that any materials you purchase from them will be of the highest quality.

Rigby’s Reliable Candy Teacher.—There is a significant demand among workers in this country for dependable recipe books related to the candy industry. The methods of production are constantly changing, and new products and variations of existing products are introduced so quickly that many workers struggle to keep up. Many of these innovations come from America, and regardless of manufacturers' opinions on the competition they face from American producers, there’s no debate about how quickly these American ideas are embraced and adapted in this country. Therefore, many will welcome the release of a practical and reliable guide to candy-making, published by Mr. W. O. Rigby, titled “Rigby’s Reliable Candy Teacher,” which includes over 500 recipes for popular candies and summer drinks. One admirable aspect of American trade recipe books is that they avoid unnecessary elaboration, presenting instructions in a clear and direct manner, and this book is no exception. While Mr. Rigby describes his book as a “humble little work,” he emphasizes that it contains twenty years of experience from leading cities in the United States, experience he is willing to share with readers. He claims to have included the largest number of reputable candy recipes ever compiled in a single volume. The first part of the book provides some general advice about the industry. It then covers chocolates, molds, fondants, caramels, opera creams, taffy, coconut products, French nougat, and various other novelties. The book is well-printed in large type and has paper covers.

Your soda fountain and everything connected to it should be completely clean and above reproach. Your countertop, glasses, jars for crushed fruit, spoons, and so on should all be spotless.

Add a little bit of regular soda or some popular laundry detergent to a bucket of water and keep it under your counter to wash your ice cream soda glasses in, then rinse them afterward.

Don’t hire a cheap kid to run your fountain; a kid might be cheaper than a man, but people have more confidence in a man that a kid can’t inspire.

Use as much ice as you can; it's not worth cutting back on ice.

Every morning, clean all your glasses and all the fountain fixtures with good soap suds.

Always serve cream with all the syrups you can; never ask a customer if they want cream; just give it to them whether they ask for it or not. Of course, use some common sense; don’t serve cream with lemon or ginger ale, and similar syrups.

Always keep a gallon or half-gallon bottle of each type of syrup in your reserve stock. This should be labeled and stored in your cellar or another cool place.

[138]

Fruit juices are pricier than extracts, but it's worth it to use them in your soda water. Choose a fruit juice like the ones advertised in the back of this book, and your customers will keep coming back.

If a customer breaks a glass, don’t accept payment for it; just smile; it was an accident.

Have stools in front of your fountain counter, but be careful not to attract hangers-on.

It’s a good idea to have two or three tables, or however many you need, to fit your business, along with chairs to serve ice cream soda. This is popular with women.

Always serve a small glass of ice water with your ice cream soda.

If you can, make your own ice cream; that way, you won't end up with great ice cream one day and mediocre the next. If you're looking for something really high quality for sale, use our formula No. 1.

Don't sell ice cream soda for five cents just because your competitor does; offer them something better and charge them ten cents instead. You'll find that customers are willing to pay that if you provide good soda. Always keep a quality selection of crushed fruits; avoid using preserves. Get your crushed fruits from a reputable supplier that specializes in this. See advertisement in the back of the book.

Have your fountain clerk wear a white coat and apron; never let them wear dirty linen.

[139]

Do not cover your fountain to keep it from getting dirty; it only takes a little time to clean it, and it’s too beautiful a feature to hide by covering it up.

Have your silver polished often; it makes your fountain look clean.

Egg drinks can become really popular and profitable if you pay attention to how you mix them.

Be generous with your soda advertising, as it's the most profitable section of your store during the summer months, if managed well.

The following recipes are calculated based on one gallon:

1 gallon of simple syrup,
2 ounces of vanilla extract,
¼ ounce of soda foam,
Caramel color.

1 gallon simple syrup,
2 ounces citric acid solution,
¼ ounce soda foam,
2 ounces lemon extract.

1 gallon simple syrup,
1 ounce citric acid solution.
2 ounces orange extract.

[140]

1 gallon simple syrup,
3 ounces coffee extract,
¼ ounce soda foam,
Caramel color to match your preference.

28 ounces raspberry stock,
1 ounce citric acid solution.

Add simple syrup to fill the gallon.

28 ounces of orange stock,
1 ounce of citric acid solution.

Add simple syrup to fill the gallon.

7 ounces raspberry syrup,
1½ ounces orange extract,
1 ounce citric acid solution.

Fill the remainder of the gallon with simple syrup.

1 gallon simple syrup
1 ounce citric acid solution,
2 ounces wild cherry extract,
Carmine color.

[141]

1 quart raspberry syrup,
1 quart pineapple syrup,
1 ounce orange extract,
1 ounce citric acid solution.

Fill the rest of the gallon with simple syrup.

1 gallon simple syrup,
2 ounces sarsaparilla extract,
¼ ounce citric acid solution,
Caramel color.

1 gallon simple syrup,
1 ounce citric acid solution,
1 ounce ginger ale extract,
Caramel color.

24 ounces of pineapple juice,
¼ ounce soda foam,
½ ounce citric acid solution.

Fill gallon with simple syrup.

24 ounces strawberry stock,
¼ ounce soda foam,
½ ounce citric acid solution,
Carmine color.

Add simple syrup to fill the gallon.

[142]

28 ounces grape juice,
1 ounce citric acid solution.

Fill the gallon with simple syrup.

24 ounces blackberry stock,
1 ounce citric acid solution,
¼ ounce soda foam,
Carmine color.

Add syrup to fill gallon.

Boil 1 quart of simple syrup; when it starts boiling, add 8 ounces of powdered cocoa. Keep stirring for ten minutes over low heat, then remove it from the heat and add 3 quarts of simple syrup and ½ ounce of vanilla extract. When making chocolate syrup, make sure to get high-quality cocoa. It might cost a bit more, but it will give you better results. At the back of this book, you’ll find some brands of cocoa that I have used and can guarantee are reliable, so you won’t go wrong by choosing any of them.

3 ounces mead extract,
1 ounce soda foam,
Caramel color.

Fill the remaining gallon with simple syrup.