Part 3
Proceed as with Cocoanut Bars No. 1, only flavor the batch with extract of oil of rose, and color a light pink. Finish same as No. 1.
No. 3. COCOANUT BARS.
Strawberry Flavor.
Same as Cocoanut Bars No. 1, only flavor with strawberry, and color dark red; finish as No. 1.
No. 4. COCOANUT BARS.
Chocolate.
Same as with Cocoanut Bars No. 1, only when taken off the fire add a little dark chocolate and stir until chocolate is thoroughly dissolved; finish same as No. 1.
COCOANUT ROSE.
4 pounds glucose, 2½ pounds sugar, No water.
Cook to 250° over a slow fire, then pour in all the wide strip cocoanut you can possibly stir in and just as the cocoanut starts to brown pour off on the slab and spread thin; when cold break up in small pieces. Use fresh sliced cocoanut for this.
No. 1. COCOANUT DIAMONDS.
6 pounds glucose, 2 pounds sugar, Water to dissolve same.
Cook to 242°; set off on a barrel and add all the fine powdered cocoanut you can possibly stir in; flavor vanilla, and pour on a dry, clean slab; roll it out with a rolling-pin the height of the bars; when cold, mark with a caramel cutter, straight one way and on the angle the other; this will allow you then to get them in the shape of a diamond. When they are cut, throw them in a sieve and throw granulated sugar over them, shake the sieve until sugar is out and they are ready for the store.
No. 2. COCOANUT DIAMONDS.
Proceed as with No. 1, and you can color the syrup after it is off the fire any color or flavor you wish. They are made in vanilla, rose, chocolate and strawberry.
HONEYCOMB CANDY.
As this recipe is known by very few candy makers, I am confident that after you have made it you will be well pleased with your purchase of this book. Small batch.
Place in kettle
5 pounds sugar, 2 pounds glucose, Water to dissolve same.
Cook to 285°; pour it off on the slab; when ready to handle pull it on the hook and flavor and color to suit; when well pulled twist the air out of it and flatten it out in a piece one inch thick and about one foot long, then lay it before the table furnace; now place a piece of iron pipe in the center of the batch and roll the batch round it, close 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 in the pipe, drawing out the pipe slowly at the same time; when the pipe is all out, then place the bellows in the hole where the pipe was and pump easy; pull out the batch quickly to about ten feet, then pull out the bellows and close the end by pressing on it so as to not let the air out of the batch; now bring both ends together and pull it again to ten feet long; now bring both ends together once more, and pull this time the length of your table if possible; let cool quick as possible and break in four-inch lengths.
NOTICE.
Study this recipe good first and you will see that the batch is easily made, and by trying one or two batches you will be able to turn out some nice goods. The size of the pipe should be fifteen inches long and two inches around.
CANDY CHAIN.
For Holiday Trade.
Place in kettle
7 pounds sugar, 3 pounds glucose, Water to dissolve same.
Cook to 285° and pour on the slab, then pull on the hook and twist out the air; now flatten it out in front of your table furnace in a piece about eight by twelve, and mark a ridge in the center and pour in a little cotton seed oil, then lay in a small handful of starch; now get a ball of string and open it and lay a piece in the center where the oil is and close the batch around it, pull it out nice and round as for stick and then lay the ball of string that is on the left end of the batch in a box and pull it as stick and feed it through a kiss machine. Have the helper keep the batch straight as it comes from the machine, also watch the ball of string so it will not get tangled up while you are pulling out.
After you have made one or two of these batches you can make some very pretty goods, by making same with stripes and clear centers or clear outside and pulled centers. This class of goods can be made only by practice, so don’t get discouraged if your batch is not perfect after the first attempt.
TO PREPARE CREAM FONDANT FOR DIPPING BON BONS.
When the centers are ready to dip, get your bon bon kettles ready and put water in one and place it on the fire, when it starts to boil then put what fondant you want in the other, and put it over the other and heat by the steam or hot water; stir continually and don’t get this too hot, but just so you can handle it nicely; set it off, flavor and color to suit. Dip whatever you have ready, one at a time, lay or drop them on wax paper, let remain for at least a half hour, then they are ready for the store.
No. 1. CREAM FONDANT.
For Outside Dipping for Bon Bons and Wafers.
Place in a kettle 15 pounds of sugar, with water enough to dissolve same; cover kettle and let it come to a boil, then take off the cover and add ½ a teaspoonful of cream of tartar, cook to 228°; then add 1 pound glucose and cook to 238° or 240°; pour off on dampened slab and let remain until cold, then cream it by taking a wooden paddle and working it to and fro until the batch forms into a lump, then cover it with a damp cloth and let it remain for one hour; it is then ready to put into a crock or bucket, and keep covered with a damp cloth at all times, which keeps it in good condition until used.
There are plenty of other recipes for making good fondants, but I think this the best I have ever used, as it retains a gloss that cannot be obtained with other creams.
No. 2. CREAM FONDANT.
For Outside Dipping of Bon Bons and Wafers.
This is also a good, reliable cream. Use 20 pounds sugar and water enough to dissolve the batch and cook it to 238°; pour it on the dampened slab and at once squeeze the juice of 8 lemons over the batch; let it remain until good and cold, then cream it as in the usual way.
No. 3. CREAM FONDANT.
For Outside Bon Bon Dipping.
Twenty pounds sugar and water enough to dissolve same; add ½ teaspoonful cream of tartar, and cook to 238°; sprinkle your slab lightly with water, pour your batch on and let remain until cold, then cream it as in the usual way.
CREAM CENTERS.
For Chocolate Drops and Bon Bons.
First make whatever impression you wish to run, by filling your starch boards and taking a stick that has a straight edge and scraping it from the top to make a level surface, then make your impression with your molds that have been previously stuck on a stick, say 1½ by 18 inches long, and the molds put half an inch apart; when you have all the impressions made then put in your kettle whatever fondant you may want to run and set it over a very slow fire, and stir until it gets just hot enough so as when you put your finger in it feels uncomfortable; set it off at once on a barrel and flavor and color to suit, and with a large funnel and round stick to fit the hole in the funnel and long enough so as you can take hold of the top, fill this funnel with the fondant, and by raising the stick and lowering it quickly, start to fill the impressions in the starch boards; let remain until hard enough, take out, blow the starch off of them and they are ready to dip in chocolate or cream fondant.
This explanation is given for new beginners only. By adding a few drops of acetic acid to the above the centers will remain soft much longer.
CREAM FONDANT.
For Running in Starch for Centers for Bon Bons and Chocolates.
30 pounds sugar, 10 pounds glucose, Water enough to dissolve the same.
Cook to 238°; pour on a dampened slab, let remain until cold; cream it as No. 1 fondant.
There are many different ways of making cream for fondants. Almost every candy maker has a way of his own; but after trying twenty different ways of making it I find the ones given in this book give better satisfaction than any of the balance I have made or seen made.
NEVER SWEET OR KNEADED CARAMELS.
This is without question one of the best caramels on the market for the money. I believe this alone is worth the price of the book. First, place
6 pounds sugar, 3 pounds glucose,
Water enough to dissolve same, in your kettle, cook it to 238°; pour it off on the damp slab, and start to cream it at once, which will make it a good tough cream; now set it to one side; now place in kettle
8 pounds sugar, 16 pounds glucose, ½ pound nucoa butter, 2 oz. cocoa butter, ½ gallon cream.
Stir and cook to 270°; then add half gallon more cream and cook just to a crack only; set the kettle off and add the 9 pounds of tough cream you made on the start, and stir it in until all is well dissolved, then try it, and if it is a good, firm, hard ball, pour it on the slab; if not, set it on the fire just a minute until it is. Pour it on the slab, let remain five minutes, then fold it all up and cut in three pieces of equal size; in one piece mix in almonds, in the other chocolate, and let the other piece remain as it is; then lay it between the iron bars; with a heavy rolling-pin roll it out the height of all caramels; let it remain until cold, then mark and cut.
No. 1. CARAMELS.
This recipe for caramels will stand up in the hottest weather and is the best one I have ever tried, and it gives satisfaction both to the trade and the proprietor.
CARAMELS.
Vanilla.
Put in clean copper kettle
4 pounds sugar, 3 pounds glucose, 4 oz. nucoa butter, ½ gallon cream.
Stir and cook over a slow fire to a soft ball, or 238°; then add one quart more cream and stir and cook to a good, firm ball, say about 242°; now add the other one quart of cream and stir until you get a good, hard ball; not to a crack, but a good, hard ball; pour on slab between iron bars; when cold, mark and cut.
No. 2. CARAMELS.
Chocolate Flavor.
Proceed same as with vanilla caramel No. 1, only when you add the last quart of cream add also ½ pound dark, bitter chocolate, and finish as with No. 1.
No. 3. CARAMELS.
Maple.
Proceed as with No. 1 vanilla caramels, only use 4 pounds maple sugar instead of the white, and finish as with No. 1 caramel.
No. 4. CARAMELS.
Proceed as with No. 1 vanilla caramels, only when the batch is done set it off and stir in whatever kind of nuts or fruit you may wish before you pour it off. You can use figs or Brazil nuts chopped up fine; or almonds, pecans, cocoanut, in fact anything in the line of nuts or fruit you may have in the shop.
THREE-LAYER CARAMELS.
Make a batch of No. 2 chocolate caramels and pour out on the slab very thin. Now melt 6 pounds of fondant over a slow fire until it gets just hot enough so as you cannot stand to keep your finger in it, then pour it over the chocolate batch and spread it out thin and even; now cook a batch of vanilla caramels and when done pour it over the cream batch nice and even; let remain until cold, then mark and cut. When cutting these caramels you will find the cream will not slide out, as with some caramels made from other recipes.
No. 1. OPERA CREAM.
For Opera Caramels.
Put 20 pounds of sugar in a clean copper kettle and add
1½ gallons cream, 1 teaspoonful cream of tartar.
Cook to 238° or 240°. Pour off on a damp slab and let remain until cool; then with a paddle cream it as other fondants and when done cover up with a damp cloth; let remain for one hour and it is ready for use.
OPERA CARAMELS.
Don’t make only such flavors as vanilla, strawberry and chocolate operas; they are chestnuts and an eyesore to all, and are made by all candy makers, good and bad. First, cut up in small pieces 1 pound cherries, and set them one side; then chop up fine 1 pound pecans and 1 pound English walnuts, and 1 pound pineapple and set them one side; now chop up ¼ pound of pistachio nuts, and set them one side; also ½ pound almonds. You will have now five kinds of operas to start with; now get the covers of eight five-pound candy boxes and cover the bottom of each with wax paper and you will be ready for business. Weigh 2½-pound pieces of opera cream, and work in each piece the nuts or fruit you have just prepared and lay it in the box cover; keep on until all the five kinds are used up. Now fill one with plain opera cream, lightly flavored with vanilla, with some color—a delicate pink—and flavor strawberry, and the other color with chocolate; now you will have eight kinds of operas. Let stand a few hours, turn box cover upside down, tear off the wax paper and mark with a caramel cutter, but don’t cut them up in pieces, only as they are sold; put them in nice clean pans and when the people see eight kinds of operas it will sell them quicker than gazing at those three chestnuts—vanilla, strawberry and chocolate.
CREAM FRUIT BAR.
Place in kettle
5 pounds granulated sugar, 1 pound glucose, 1 pint water,
1 ounce Jap gelatin, soaked for 4 hours in cold water.
Cook to 236°; set off of fire, stir in 4 pounds of dipping cream, then add 2 pounds of crystalized cherries and angelique; turn in tin box. When cold cut in squares and crystalize.
DELMONICO SQUARES.
Place in kettle
10 pounds granulated sugar, 1½ pounds glucose, 4 fine grated cocoanuts.
Cook to about 236°; pour on cream slab; when cold, add 1 ounce vanilla extract, and stir until it creams; then place in box, let set a few hours, then cut in squares and crystalize.
PINEAPPLE COCOA BAR.
Place in kettle
7 pounds granulated sugar, 1 pound glucose, 3 sliced and 1 grated cocoanut, 1 can grated pineapple.
Cook to 240°; set off of fire, then add 2 pounds dipping fondant; place on wax paper on slab between bars. When cool it is ready to cut in 5 and 10 cent bars.
VANILLA FUDGES.
Place in kettle
4 pounds granulated sugar, 1 pound glucose, 2 quarts sweet cream.
Cook to about 236°; then set off fire and stir in 2 pounds dipping fondant, flavor with 1 ounce vanilla extract, pour on wax paper on slab, between bars, mark with caramel cutter. When cold cut into squares of four each.
CHOCOLATE FUDGES.
Same as vanilla, only add 1 pound sweet chocolate when you start the batch and stir in ½ pound of bitter chocolate when batch is cooked.
MAPLE FUDGES.
Same as vanilla except use maple sugar instead of granulated sugar, and only ½ pound of glucose.
NUT FUDGES.
Fudges may be made with different kinds of nuts, such as hickory nuts, English walnuts, pecans, almonds, or black walnuts; or crystalized cherries, pineapple and angelique can be chopped up and put into batch after it is cooked.
ABOUT FUDGE.
Fudge originated at Vassar College. The girls would make it in their rooms over their oil stoves in the evening, and gave it the name of “Fudge,” which it retains to the present day. Most any girl graduate can tell you the history of fudge at her school.
MARSHMALLOW CARAMELS.
Place in kettle
3 pounds granulated sugar, 3 pounds glucose, ¼ pound nucoa butter, 2 quarts sweet cream.
Cook to about 260°. Pour on slab when cool, pull well on hook, flavor with vanilla, then place on clean slab and roll out to the thickness of caramels. Cut and wrap in wax paper.
No. 1. RAW CREAM FOR BON BONS AND CHOCOLATES.
Orange Flavor.
Grate the outside of say about four oranges, then squeeze the juice of the oranges in a crock or bowl, and then add the gratings you have just prepared; now add XXXX sugar and stir with the hand until it gets good and thick, so as you can pick it out and form it in small rolls about the size of marbles; finish all and let remain one hour till a crust forms, so that you can handle them; then they are ready to dip in fondant or chocolate. These goods are delicious and are liked by all.
No. 2. RAW CREAM.
Lemon Flavor.
Proceed as with No. 1 raw cream, only use lemon instead of orange.
No. 3. RAW CREAM.
Take jelly, strawberries, grated pineapple, or any kind of fruit or preserves, and add XXXX sugar, and proceed as with No. 1 raw creams, and you will find that you have one of the nicest-eating pieces of candy on the market; the acid contained in the fruits keeps them from drying out, and they remain fresh for a long time.
ITALIAN CHOCOLATE CREAMS.
For Starch.
Dissolve 4 ounces gelatin in one pint hot water. Now place in kettle
4 pounds sugar, 4 pounds glucose, And your dissolved gelatin.
Cook to 236°; pour on slab. Beat the whites of 6 eggs, and when batch is cool add them to your batch and work it until it creams. Now melt 15 pounds soft fondant in hot water bath or steam kettle. When this is dissolved, add the first batch and 2 ounces vanilla, run in starch, and let stand for twelve hours; then dip in chocolate.
ITALIAN CHOCOLATE CREAMS.
For Hand-Mades.
Place in kettle
25 pounds granulated sugar, Water enough to dissolve.
While cooking add ½ ounce acetic acid and cook to 236°; pour on slab, let stand until perfectly cold, then work with spatula until it begins to turn, then add the whites of 13 eggs beaten stiff, and work batch until it is finished. Roll up in small pieces and coat with bitter chocolate immediately.
MOLASSES CHOCOLATE BRITTLE.
Make a batch of molasses taffy and cook it to 290° or 300°; pour it on the slab and pull on hook, then twist all the air out and flatten it out in front of the table furnace and pull it in strips, not too thin, but about as thick as a heavy piece of glass, when all is done; then with your hands break it all up in small pieces; now pour it in a sieve and shake all the loose crumbs out, and it is ready for use.
HOW TO DIP MOLASSES BRITTLE.
Get your chocolate ready for dipping, then pour a good handful of the molasses brittle in a pan and then a handful of chocolate; mix them well, then pick up all you can get in a tablespoon at a time and drop on wax paper; when cold they are ready for use.
These goods are a novelty and sell well.
THREE GRACES.
A Nice Piece of Chocolate Goods.
First roll out by hand from bon bon cream a lot of little balls the size of large filberts, then select a few pounds of large filberts and roast them in a sieve over the fire, and then rub the husks off; now get half a pound of candied cherries. Now, when dipping this piece of goods in chocolate I always dip the cherry first, then the cream ball; set it next to the cherry; then dip the filbert; set it next to the cream filbert. As I dip the filbert I drop a line of chocolate with the thumb across the three pieces; this makes them one.
These goods eat well, as it is a fine combination and nice for topping off a box of candy.
BURNT ALMOND CHOCOLATES.
Hand Made.
Roast and almost burn ½ pound almonds, then grind them up very fine. Now take 5 pounds bon bon cream, knead in the almonds, add XXXX sugar to stiffen the cream, and roll it out in balls the size of marbles; dip in chocolate.
BURNT ALMOND BON BONS.
Proceed as with the above, only dip in fondant, and sprinkle on top of each one a little of the ground almonds.
MOLASSES COCOANUT CREAM ROLLS.
Place in kettle
5 pounds sugar, 1½ pounds glucose, ¼ pound butter, Water to dissolve same.
Cook it to 238°; pour off on the damp slab, and scatter over it 2 pounds fresh grated cocoanut, then with a paddle cream it at once; now place in kettle
8 pounds sugar, 2 pounds glucose, Water to dissolve same. Add 1 pint dark molasses, ½ pound butter.
Stir and cook to about 270°; pour on the slab, then pull on hook and twist the air out; now flatten it out in front of your table furnace and place the cocoanut cream in center of same; now roll the molasses batch around it and close both ends; now get it in shape as for stick and pull it out a little larger than stick candy and cut in about three-inch lengths; place in pans for two hours until the outside jacket grains, then they are ready for the store.
BITTER-SWEET CREAM FOR CHOCOLATE DROPS.
Place 12 pounds sugar in a kettle, with water to dissolve same, then add 1 ounce of acetic acid, and cook to 246°; pour off on damp slab, then pour over the batch 2 ounces of glycerine; now beat the whites of 15 eggs, pour them on the batch, and with the paddle cream it as you would bon bon cream.
HOW TO USE BITTER-SWEET CREAM.
Take whatever amount of the cream you wish to dip and work in fruit or nuts of any kind, then roll it in pieces about the size of a large chocolate drop, let them stand one hour, until a crust forms on them, dip them in chocolate, one-half sweet chocolate and one-half bitter chocolate.
These goods are being run extensively throughout the Eastern States.
WHAT FLAVORS TO MAKE OUT OF BITTER-SWEET CREAM FOR CHOCOLATES.
Pineapple cut up fine. Cherries cut up fine. Pecans cut up fine. Almonds cut up fine. English walnuts cut up fine. Brazil nuts cut up fine. Filberts cut up fine. Figs cut up fine. Fresh grated cocoanut cut up fine, and citron.
Don’t flavor these goods only with pure fruit and nuts, as they are then very fine and sell at 60 cents per pound.
BURNT PEANUTS.