Part 2

In dipping chocolate, provide yourself with oilcloth covered boards of a convenient size, about twelve by eighteen inches, as the oilcloth is superior to wax paper, and cheaper. These boards should be placed, when filled with chocolates, in a rack, which should be located in as cool a place as possible. These boards may be used for bon bons by covering them with wax paper. Nails are cheap, so have a nail for everything that is made to hang up, and see that it hangs there. See that your coal box is as near the furnace as possible. I would suggest that the kindling for tomorrow’s fire be prepared the night before. If possible, have two candy hooks in the shop, as they can be had for a song. Your candy thermometer should be placed in a can of water, which should be directly behind the stove; this will keep the tube free from gummy candy, so that the figures can easily be read, and it will also be more accurate. A small bin, say three by six feet and twelve inches high, will be very useful for mixing your candies in in the fall of the year, and it will cost very little to put it up. Have it placed in one corner of your room when not in use for candy. It can be used to advantage for a great many purposes. Also hang a good, strong dipper over the glucose barrel, for use, and do not get into the filthy habit of taking it out with your hands. By pouring at least two quarts of cold water into the glucose barrel when first opened, the glucose will run out so much easier and will not adhere to the dipper in the least. Also have a good, strong barrel near your furnace, to set your kettle on when stirring your batch; you will avoid an accident, such as tipping while stirring, and also keep your floor in a good, tidy condition.

If I have failed to mention some things in this article, exercise your own good judgment, with the idea of convenience always uppermost in your mind, and time will tell you of your business foresight in a substantial manner.

As this book will fall into the hands of some who have never made candy, I will add the following points:

First. In making taffies, be sure that your slab or marble is always clean and well greased. I would suggest that it be greased with cotton seed oil, or some reliable slab dressing such as you will find mentioned in the rear of this book, as it is far better than lard and never becomes rancid. This of course is known by all candy makers and will be looked at lightly by them, as they know all of these points; but, as I have said before, as this book will fall in the hands of new beginners, I will endeavor to place all the information possible before them so that they will be able to understand just what to do and avoid mistakes from the start.

Second. In cooking hard candies, such as tablets, buttercups, ocean waves, stick candy, or in fact any kind of candy that is cooked over 280° and is to be pulled on the hook or handled, you must use while doing so a pair of buckskin gloves or mittens, as they not only protect the hands but also give the goods a fine gloss.

I will no doubt use a great many plain words in all formulas, but it is for the purpose of making all the points in candy making so plain that a new beginner will have no trouble to understand just what to do, and if he will follow out my instructions, just as I have placed them before him, I am satisfied that he will become proficient in the art of candy making in a short time.

POINTER IN MELTING CHOCOLATE FOR DIPPING.

When you prepare chocolate for dipping, and should you find out that you have no cocoa butter in stock for thinning it, add a little Nucoa butter. It will answer the purpose and is equal to cocoa butter, and also cheaper.

By mixing equal parts of bitter and sweet chocolate you will have a better colored and better eating chocolate than by using only sweet chocolate.

NOTICE.

Whenever you cook a batch of candy that contains cream and is to be pulled upon the hook, see that the batch is one-half glucose and one-half sugar, as cream in a pulled batch has a tendency to grain in a short time. Therefore, remember this and avoid grained batches.

A POINTER ON DIPPING BON BONS.

Don’t allow yourself to get in the habit of pouring water in your dipping cream while dipping bon bons, as ninety-nine out of every hundred do, and still know that it will only add to making the bon bons get dry and hard and spotted much sooner. Always dip as quickly as possible and only melt as much cream at a time as you think you will be able to use. This will avoid your adding water.

HOW TO DIP CHOCOLATES IN HOT WEATHER.

This recipe or pointer is worth twice the price of the book. It will do the work in the hottest weather without fail, and costs about ten or fifteen cents a day to operate it. Get a good cracker box, knock off the top cover, and one side of the box; now take the side piece you have just taken off, put it on again with two small hinges on the bottom part, so that it will open and shut in good shape. Now take the box to a tinsmith and have him make out of galvanized iron a pan four inches deep and just the size of the box, to be slipped in on top where the cover was taken off. Now get a five-cent staple and clasp and screw it on the side of the box, so that when the side is closed up it can be fastened while chocolates are cooling.

HOW TO USE THE BOX.

Now, when you get ready to dip chocolate, put one bucket of ice in the pan, and a cup of salt, and start to work, and every time you get a pan or boardfull done, open the side of the box and slip in the pan of chocolates just dipped; and before you can dip the next pan this one will be cool and dry and ready for the store. Keep the side door always shut while chocolates are in the box, so as to keep the hot air from same. The bottom of the pan will then always be dry and avoid sweating and allowing drops of water to fall upon your goods. This box can be made at a cost of seventy-five cents. Don’t fail to try it.

HOW TO PREPARE CHOCOLATE FOR DIPPING.

In preparing chocolate for dipping, a great deal depends on the grade of chocolate you use. Cheap chocolate is dear at any price as the profits in chocolate goods are as great, if not greater, than many other candies. I would suggest that you use some brand that is reliable. You can find that kind advertised in the rear of this book, as I only advertise those that I know are all right. Any of these, properly handled, will do good work.

First, melt your chocolate over steam; see that it is cut up fine, and while melting always stir it with the hand, instead of a spoon or paddle, as you can always detect just how hot it is. Don’t get the chocolate any more than blood warm, then take it away from the water and let the bulk of the steam escape, and when the water is just nice and warm place the chocolate over it again and it will keep it the same temperature while using it. If using a cheap brand, add a little nucoa butter and stir it in well. After you have taken it out and laid it on the slab or pan, what chocolate you are going to dip with, work it with your hand until it feels quite cool. This will prevent the drops from turning gray; but see that they are cooled off immediately after being dipped. If you use the better grade of chocolate you need not use the nucoa butter, as it contains enough itself, and when properly handled will prove satisfactory.

SPECIAL NOTICE.

You will probably notice that in all my recipes I quote glucose instead of cream of tartar. I do this as this book is intended for a class of candy makers who are just starting and are still young in the business; also for some who have as yet never made candies but are just striving to learn; and as glucose properly handled is equal to if not a great deal better than the cream of tartar, and also more profitable, I prefer to give it in all of my recipes. Of course there must be some common sense and judgment used, and it is policy not to use as much glucose in hot weather as in the severe winter months; therefore you will be able by experience only to master this point.

Use your own judgment, and if you are bright, originate new goods, call them some pretty name, and place them so as to look well in the store. That is half of the battle won towards becoming a successful candy maker. Of course it is necessary to first know the principles of making candy. When you learn that, have confidence in yourself and go ahead, and it won’t be long before you will be able to prepare a great many pretty candies out of a small quantity of raw material.

In looking over this book you will find that we have instructed you to prepare a variety of dainty candies which are made from fondants, nuts, fruits, etc. This is intended for new beginners, also for a few old-time candy makers who have fallen behind in certain goods and always stick to one kind the year round and are too busy to look up new goods or to originate little novelties for the show case.

HOW TO MAKE PLASTER PARIS MOLDS.

Don’t run the plaster paris into starch, as it requires too much work to whittle them in shape. For a smooth mold follow these instructions:

Soak in cold water one-half pound of Jap gelatin for three hours, then put it in the kettle and cook it, stirring all the time until it is dissolved, then pour it in a deep pan and let set. Try it once in a while by sticking your finger in it, and when the impression you make with your finger does not close up at once, then put in one of each kind of molds you wish to get pattern of, and let remain in gelatin until it gets cold and sets. Then pick out the molds and mix whatever plaster paris you wish to use in cold water so that it can be run through a funnel, and run it in the impressions made. When they set you can take a pin, pick them out and refill the impressions a dozen times if you like and your molds will come out nice and smooth. Don’t get the plaster paris too thin when mixing; also use the dentist’s plaster paris, as it is the best for this use and costs very little more than the common.

A very soft center for a hand-made chocolate can be produced by placing eight or ten pounds of bon bon cream in a one-gallon ice cream can, and then surrounding the can with ice, and leave so for a few hours; then as your helper takes out of the can pieces of the cream and rolls them around as you dip them, you will find after they are dipped that in less than ten minutes you have a softer center than you can produce by running cream in starch.

TAFFIES.

Vanilla.

Place in a clean copper kettle

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

Cook over a brisk fire to 260° by a thermometer, then pour it off on the slab, fold up the edges; when partly cold form in a lump and knead till it becomes firm, then place it on the hook and pull until it becomes good and white; flavor with extract of vanilla while pulling; when through, place it on the slab or table and form it in shape to fit the pans, or cut in bars to suit.

MOLASSES TAFFY.

Same as vanilla, only add 1 quart of good New Orleans molasses and ½ pound of butter; stir good while cooking; finish as all other taffies.

OLD STYLE MOLASSES TAFFY.

1 gallon molasses, ½ pound of butter, nothing more.

Stir and cook to 255°; finish as other taffies.

STRAWBERRY TAFFY.

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

ROSE TAFFY.

Same as vanilla, only color light pink on the slab and flavor rose.

CHOCOLATE TAFFY.

Same as vanilla, only when it is poured on the slab knead in ¼ pound of chocolate.

PEPPERMINT TAFFY.

Same as vanilla, but when poured on the slab just before you pull the batch, cut off about two pounds and color it red, then pull the balance and flavor peppermint; when done, form it on the slab in a flat piece say about eight by twelve inches; then take the red piece and make about three or four strips with it, place it on top the length of the white batch, pull it out as long as possible, cut up in lengths of pan and place them in it side by side until pans are full.

SPONGE TAFFY.

5 pounds glucose, 3 pounds sugar, 4 oz. nucoa butter, 5 oz. butter, ½ oz. cocoa butter, Water enough to dissolve the batch.

Cook to 270° or 280°; pour on slab; while pulling on hook pour on ½ pint of cream, a little at a time until it is all gone, then flavor with vanilla; place on a slab, pull it in strips about four inches wide, cut in bars and wrap. This is a delicious taffy and can be made any flavor.

WINTERGREEN TAFFY.

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

LEMON TAFFY.

Same as vanilla, only color yellow while on the slab and flavor with oil of lemon while pulling.

BOSTON CHEWING TAFFY.

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

Dissolve 6 oz. gelatin in a pint of cream before you start to cook the batch; cook to 252°; pour on slab; when cold pull on hook and place it in a box or pail lined with heavy oiled paper; when cold turn out, tear off the paper, leave in one lump, and break up as you sell it in the store.

FIG TAFFY.

Cut up 5 pounds figs, say about four pieces to each fig, and set them one side; now put in your kettle

4 pounds sugar, 2 pounds glucose, Water to dissolve same.

Set kettle on fire, cook to 270°; then take out the thermometer and add the figs; stir them in good for about one minute only; pour off quickly on the slab and spread out to about one-half inch in thickness; when cool cut in bars to suit.

PEANUT TAFFY.

Stir while cooking. Place 4 pounds sugar and 3 pounds glucose in a clean copper kettle and add water enough to dissolve the batch; cook over a good, hot fire; cover the kettle and let it come to a good, hard boil, then take off the cover and add peanuts to suit, and cook until the peanuts pop and start to smoke and smell good, then pour on a greased slab; spread out smooth with a rolling-pin; just before the batch gets cold cut in bars or in size of the pan you expect to put it in. Bars are the neatest and are the easiest handled when selling.

COCOANUT TAFFY.

4 pounds sugar, 3 pounds glucose.

Place them in a clean copper kettle and add water enough to dissolve the batch; place on the fire and cook to 260°; then take out the thermometer and add 2 or 2½ pounds of sliced cocoanut and stir till the cocoanut gets nice and brown, then pour off quick on the slab and spread it out as thin as you possibly can; when cold break up in pieces or cut in bars about one by four inches.

NEW ENGLAND PEANUT.

Place in a kettle

5 pounds sugar, 2½ pounds glucose, Water to dissolve same.

Cook to boil and then add 1½ pounds Spanish shelled peanuts, and stir and cook until peanuts are done, then set kettle off on a barrel and add and stir in it ½ teaspoonful of soda. After the soda is well stirred, drop in a little more soda, about ¼ teaspoonful, and stir good. Pour on the slab and spread as thin as possible. When partly cold turn batch over. By adding soda as above your batch will be the same color on both sides, not yellow on one side and brown on the other.

FRUIT BAR.

1 pound English walnuts, 1 pound pecan halves, 1 pound Brazil nuts. ½ pound cherries, 3 slices red pineapple cut up in small pieces. ¼ pound citron cut up in small pieces. Small handful of wide sliced cocoanut.

Set this one side; now cook

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

Set off the fire and stir in all the above nuts and fruits, and finish as with Brazil or Almond Bars. This is a good, rich piece of goods and sells well.

PEANUT SQUARES.

These are for wholesale trade.

Take 5 pounds granulated sugar, 5 pounds glucose, 1 quart water and 8 pounds peanuts; cook to about 280°; then add 8 pounds roasted and shucked peanuts after you take your batch off the fire. Pour on slab; roll out as thin as you desire, then cut into one inch squares.

BUTTER PEANUT.

Place in kettle 6 pounds sugar, 3 pounds glucose, 1 quart water, 5 pounds shucked peanuts.

Cook all to hard crack, about 290°; then set off fire and add ½ pint molasses ½ pound butter and 1 oz. carbonated soda. Pour on slab and cut in small squares.

GOODIES.

Place in kettle

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

Cook to 290°; then add ½ pound butter, 1 oz. salt; then you can add pecans, English walnuts, almonds, pignolias, hickory nuts or black walnuts. Cut in small squares.

SALT WATER TAFFY.

Place in kettle

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

Cook to about 260°; then add tablespoonful of salt and 2 oz, glycerine; pour on slab when cool; pull well on hook; add vanilla flavor when pulling; now pull out in round sticks about the size of stick candy, cut in small pieces with shears, wrap in wax paper.

BUTTER TAFFY.

Place in kettle

4 pounds granulated sugar, 2 pounds glucose.

Cook to 300°; then add 1 pound butter, pour on slab as thin as possible; mark in diamond shape with caramel cutter.

This can be made in chocolate by adding ½ pound bitter chocolate.

BARCELONA TAFFY.

Make the same as Butter Taffy, but before you pour it on slab, add 2 pounds filberts or hazel nuts broken up. Cut into slabs about 12×18.

CHEWING TAFFY.

Place 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 sweet cream to dissolve sugar.

Cook to about 260°; then pour on slab; when cool pull on hook and flavor with vanilla. Can be made in chocolate flavor by adding ½ pound bitter chocolate.

ALMOND BAR.

Blanch 5 pounds almonds; set them on side; now put

4 pounds sugar,

3 pounds glucose in a kettle, with water to dissolve same, and cook to 270° or 280°, set off fire and add the almonds; stir them in the batch well; set on the fire just one second so as to warm it on the bottom, and pour it out on the slab between the iron bars; spread out nice and even; when cool cut in bars one by four inches. By blanching the almonds the goods look and sell better. If you prefer to roast the almonds a little, add them when the batch is 270° and stir them in on the fire until they just start to brown, then pour off quick.

BRAZIL BAR.

Place in the kettle

5 pounds sugar, 3 pounds glucose. Water to dissolve same.

Cook to 270° or 280°; set kettle off on a barrel and add all the Brazil nuts you can possibly stir in; set on the fire just a second so as to warm it up on the bottom, then proceed the same as with almond bar.

You can make pecan, pignolia and filbert nut bars by proceeding the same as with Brazil bar, as all nut bar goods are cooked the same.

PEANUT CRISP.

Put 4 pounds of shelled peanuts in a popcorn popper or a sieve, and roast them nice and brown; pour them in a sieve and break them all up by pressing and rolling them around with your hands until all the husks are off; then blow all the husks off and place the nuts on a table and break up fine with a rolling-pin; now put in a kettle

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

Set off and stir in the nuts, then pour on the slab, spread out as thin as you possibly can and cut with a caramel cutter the size of caramels, or break in pieces to suit.

This is a delicious piece of goods and sells well.

No. 1. COCOANUT KISSES.

Vanilla.

Melt cream fondants as for bon bons, and then stir in all the long strip cocoanut it will stand; then set it off on one corner of your slab; now flavor it with extract of vanilla, then have a glass of water and a teaspoon, and with the spoon dip in and take out just half a spoonful at a time, and with the thumb slip it off on the slab; drop the spoon in the water every third or fourth time that you dip them; they will slip off more readily. Continue this until the batch is finished; let them remain on slab five minutes and they are ready to pick up, put in pans or dishes for the store.

No. 2. COCOANUT KISSES.

Strawberry.

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

No. 3. COCOANUT KISSES.

Chocolate.

Same as No. 1, only flavor with a little dark chocolate, and finish same as No. 1.

No. 1. COCOANUT BARS.

Vanilla.

Grate six fresh cocoanuts; set them one side; now cook

6 pounds sugar, 2 pounds glucose, Water to dissolve same, cook to 238° or 240°.

Set off on a barrel and flavor vanilla; now add all the cocoanut, and stir it until it just starts to grain; now pour it on a nice clean and dry slab, between the iron bars, and spread it out the height of the bars, say about four inches in length.

No. 2. COCOANUT BARS.

Rose Flavor.