Part 7

Proceed as with Peach Chocolates, only use roasted pignolia nuts instead of cocoanut, and cut in small squares and dip in fondant or chocolate.

MAPLE FONDANT.

Place in kettle

15 pounds maple sugar, 2 pounds glucose, Water to dissolve same.

Cook to 238°; pour on dampened slab. When cold cream it in the usual way, and use the cream for outside dipping or bon bons, or to make maple patties or wafers.

JIM CROW CHOCOLATES.

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

This makes a nice outside coating if the nuts are chopped fine.

ROAST ALMOND CHOCOLATES.

Chop very coarse 5 pounds of roasted almonds, and dip them in chocolate, by mixing all the nuts you can possibly stir in the chocolate, and then with the fingers pick out a little at a time and place on wax paper in size and shape of a pecan nut.

TO COOK SUGAR FOR CRYSTALIZING.

This all depends on how heavy a crystal you wish; and as there are no two candy makers who work alike it will lay with you whether you like a light crystal or a heavy one.

Place any amount of sugar you wish in kettle, and add plenty of water to dissolve it; see that sides of kettle are clean, and cook by a syrup gauge to 33½° for light, 34 or 35½° for heavy crystal.

Let crystal remain in the same kettle it is cooked in; don’t disturb it until you wish to pour it over the goods you wish to crystalize, which is cooked, before it is ready to use.

Experience alone will teach you on this point; nevertheless, if you follow the above advice you will be able to crystalize goods in a respectable manner.

UNCOOKED MARSHMALLOWS.

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

First dissolve the gelatin in 1½ gallons water; put it and glucose in kettle, then add the sugar, then the water, then flavor vanilla, and beat the whole lot good and stiff with marshmallow beater; when done finish as other marshmallows on slab, with XXXX sugar on top and bottom.

ANOTHER GOOD, RELIABLE MARSHMALLOW RECIPE.

First dissolve 3½ pounds gelatin in 2 gallons of warm water; set one side; now put in the kettle

40 pounds sugar, 20 pounds glucose.

Add the gelatin water; strain first; stir and cook to a good, firm ball, say 248°; set off on barrel, after you have beaten it up good and stiff; now place it in your marshmallow beater and beat until it gets very stiff, then flavor and pour in rubber bag and drop on manilla paper in round cake shape, or lady finger shape, or any shape to suit your taste; let stand until they set good, then turn the paper over and dampen it with a damp cloth or sponge; peel off the paper.

You can, if you wish, immediately after these goods are dropped, sprinkle on them small nuts or small raisins, or in fact anything you think nice.

No. 1. COCOANUT CREAM ROLLS.

Vanilla.

Take 5 pounds fondant and work in all the fine, fresh grated cocoanut it will stand, then flavor it strong with vanilla and form into rolls about one inch thick and four inches long; when done dip in chocolate and roll in long strip cocoanut; when dry cut in two on an angle. These goods look well and sell well.

ROSE TABLETS.

Place in kettle

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

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

COFFEE DROPS.

Place in kettle

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

Cook to 250°; set off on barrel and color dark with burnt sugar, then flavor strong with extract of coffee and pour on slab; when cool knead it good and form it in shape and run it through a lemon drop roller, and then pour them in XXXX sugar and sift off the sugar and place them in pans for the store.

SUGARED POP CORN.

White.

Pop a lot of corn and set it one side; now put about 5 pounds of sugar in the kettle, with water to dissolve same, and cook to 238°; then set off and pour in all the corn you can stir without spilling out any with the paddle; stir all good, and while doing so have your helper sprinkle over it 1 pound more of dry sugar, and this will make more of a crystal on the corn; stir until it is well grained.

SUGAR POP CORN.

Red.

Proceed as with above, only after the batch is off color it a light red before you add the corn.

No. 1. CHOCOLATE NOUGAT CUP CAKES.

Make a batch of French Nougat No. 1, and instead of pouring it in boxes, pour it on the slab in one pile; now, with the hands take out pieces and roll them in balls, then flatten them out until they are the size of the bottom of a teacup and about the size of a biscuit, then coat them in chocolate and lay them in a box filled with ground almonds and cover them all up; cut, when dry, in four pieces.

These goods eat and look well and are new.

No. 2. COCOANUT NOUGAT CUP CAKES.

Proceed as with No. 1, only when you have dipped them in chocolate roll them in strip cocoanut; when cold cut as No. 1; you can color the nougat to suit.

These goods show fine and sell well.

POP CORN FLAKE.

Place in kettle

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

Cook to 290°; take off the fire and let set about half a minute, then stir into the batch about half a tablespoonful of soda and whatever amount of fresh pop corn you wish; then pour on well greased slab, and cut into large sheets.

BUTTER CREAM.

Place in kettle

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

Cook to 240°; set off fire and stir in 10 pounds fondant; stir until fondant is all melted, then run them in starch any shape you wish to; the smaller the mold the better.

CRYSTALIZED ALMONDS.

Blanch 5 pounds Jordan almonds, set them one side until perfectly dry, then place them in a deep pan and crystalize them; cook this crystal to 35°.

CRYSTALIZED RAISINS.

For Topping Off Nice Boxes of Candy.

Open raisins and take the seeds out, and in their place stuff fondant; leave them on the stems; when you have prepared the amount you wish, place them in deep pans and crystalize them.

These goods are original and look fine.

Cook this crystal to 35½°.

In dipping French cherries in chocolate, it is policy to dip them in fondant first, as then after they are dipped in chocolate the acid won’t eat through and cause the chocolate to become sticky.

MAPLE NOUGAT.

Place in kettle

6 pounds maple sugar, 4 pounds glucose, Water to dissolve same.

Cook to 250°; set off on barrel, and then beat the whites of 16 eggs; when done add them to the batch and stir and beat until the mass is good and thick and hard to stir; then add 4 pounds of almonds or pecans, stir them all through, and with an iron spoon dip out the batch and place it in a box lined with wafer sheets and place a wafer sheet on top after batch is poured.

CHOCOLATE BUTTER-SCOTCH.

Place in kettle

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

Now place it on the fire and add

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

Stir and cook to a hard ball, not a crack; then pour on slab, between iron bars; when cold, cut and wrap in wax paper.

MAPLE BUTTER-SCOTCH.

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

MOLASSES PEPPERMINT CHIPS.

Place in kettle

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

Cook to 270°; stir all the time while cooking; pour on slab, fold up edges and form in shape to pull on hook; while pulling flavor with oil of peppermint; pull until the batch has a golden color; twist out the air and form it in a flat piece, in front of table furnace, and pull out as Boston chips.

ORANGE COCOANUT CREAM.

Cook 7 pounds sugar, ½ pound glucose, Water to dissolve same to 246°.

Pour off on a dampened slab, then pour over it the gratings of one cocoanut, also the grated rinds of two oranges, and flavor with a little oil of orange; when cold cream it in the usual way; let it stand for one hour, then place all in a kettle and melt it over another kettle with hot water in, so as the steam will melt it slowly; stir all the time and color it orange; when melted pour it in taffy pans lined with manilla paper; when cold cut in bars to sell at five cents each, and wrap in wax paper tied with fancy string or ribbon.

ROSE COCOANUT CREAM.

Proceed as with orange, only flavor with oil of rose and color pink; finish same as orange.

MARSHMALLOW PECAN CHOCOLATES.

Cut any amount of marshmallows in two with a pair of shears, then place a pecan half on the side just cut, so as it will stick; when ready dip in chocolate.

You can also dip the above in fondant; they are nice eating. You can also use split almonds or English walnut halves, instead of pecans; they are all good.

LEMON COCOANUT CREAM.

Proceed as with rose, only flavor with good extract of lemon and color yellow.

CREAM TAFFY.

Place in kettle

10 pounds sugar, 1 pound glucose, Water to dissolve same.

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

You can, if you wish, pull out the above in flat sticks one inch wide and six inches long, and put them up in one-pound boxes, assorted flavors and colors.

FIG PASTE CHOCOLATES.

Take 2 pounds of fig paste and 4 pounds of fondant and knead them together good and stiff; then form little balls out of them, the size of a marble, flatten them out with your finger as you lay them in chocolate.

This center is fine and a great deal better eating than anything run in starch.

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

CHOCOLATE ALMOND CLUSTERS.

Roast 5 pounds of almonds; when cold get chocolate ready for dipping; take 1 pound of the almonds and place them in a taffy pan, then pour over them chocolate enough to cover them, and then pick up six or eight at a time and lay them in one heap on wax paper; continue this until finished; then when they are dry cut in two in the center. The nuts will then show and they make a nice piece of goods to top off a box.

VIOLET CHOCOLATES.

Melt any amount of No. 1 fondant over a very slow fire and stir good; when dissolved set it off on a barrel and color a delicate color of violet, then flavor violet and add 2 pounds glucose to every 10 pound of fondant you have melted; stir in the glucose good, and run in small oval starch prints; when they are ready to dip, dip them in dark chocolate and sprinkle on each a little crushed violet.

MAPLE CREAM WALNUTS.

Dip English walnut halves in No. 1 fondant and have the fondant quite thin by heating a little more than you would for nice dipping; then after you are done, dip them in maple fondant. This makes a nice combination and eats well.

If you use small walnut halves the above goods are also nice dipped in chocolate.

PISTACHIO BON BONS.

Melt 10 pounds No. 1 fondant in kettle over steam and add to it ½ pound pistachio nuts, chopped up very fine, color a light green, and flavor with pistachio, then add 1 pound glucose; now run them in starch prints in small-sized 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; let the outside dipping cream remain white.

FILBERT BON BONS.

Chop up 2 pounds roasted filberts, after the husks have been blown off; knead them into No. 1 fondant with XXXX sugar to a stiff paste. Then roll them out in balls the size of marbles, dip in No. 1 fondant and place on top of each half a filbert; flavor the dipping cream with vanilla.

The above are also nice dipped in chocolate.

BUTTERNUT CREAMS.

Use black walnuts.

Chop up fine 2 pounds black walnut meats; first see that there are no shells among them; now melt in bon bon kettle 6 pounds No. 1 fondant, and when melted add the nuts; stir, and then with a teaspoon dish out ½ teaspoonful at a time and with the thumb slide them off on the slab; when done crystalize them.

You can also dip the above in chocolate instead of crystalizing them, and they make a good, rich center.

ICES FOR CRYSTALIZING.

Take 12 pounds No. 1 fondant and cut it in three parts of 4 pounds each; now flavor one vanilla, one strawberry and color pink; the other knead in a little dark chocolate, then work each piece into a stiff cream by adding XXXX sugar; now roll out each piece to about eighteen inches in length and set them together, then roll them round; cut up in four pieces so as to handle easily, and roll them until you get a long strip which is about as thick, or a little thicker, than stick candy; now cut them in small pieces and set them side by side on the bottom of a taffy pan; let them remain until a crust forms, so as to handle them, then crystalize them in a syrup cooked to 33½°.

You can also make the above each color separate and cut them in flat or square pieces, or you can work chopped nuts in them, or you can make a batch with bottom cream; then have a layer of apricot jelly, then a layer of cream on top.

These goods are nice for adding to mixed candy, and if you have good taste you can make a dozen different patterns; some round, some square, some diamond shape, etc.

SPICED DATES.

Cut open 5 pounds dates and remove the seeds; now take 3 pounds of fondant and mix into it a five-cent package of New England mince meat; knead it well to a stiff paste by adding XXXX sugar; now roll out in little pieces the size of a marble and fill each date, and let the open end show the cream as in common cream dates, then sand them in granulated sugar.

The above goods can also be dipped in fondant or chocolate, and are a fine piece of goods.

In dipping bon bons, you can sometimes use glycerine, by pouring a little of it in the cream; it has a tendency to keep the bon bons a little softer, and they will not become hard and dry as soon as without the above.

HONEY NOUGAT.

Cook ½ gallon of strained honey and 4 pounds of XXXX sugar to a hard ball, over a slow fire, then add and stir the whites of 12 eggs, well beaten before adding them, then cook to a thin crack and set off on barrel and add any amount of almonds to suit; pour in box lined with wafer paper; cover top also with wafer paper; let remain until cold; cut with a sharp knife.

OPERA CHERRY BON BONS.

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

FILBERT BRITTLE.

Cook 4 pounds sugar, 1 pound glucose,

1 pint water, to 250°; then add a tablespoonful of butter and about the same of black strap molasses; stir and cook to 289°; set off on a barrel; pour into it 1½ pounds of ground filberts; pour on the slab, and with a palette knife spread it out as thin as you possibly can, the thinner the better; turn batch over, and when cold break up and place in pans.

BRITTLE CANDIES.

This class of candies are leading the bar goods, as they are more delicate and are not so hard on the teeth, and by making black walnut, Brazil nut, hickory nut, pecan and almond brittle the same as you would filbert brittle, you will find a ready sale for them, if made in small batches and fresh daily.

BUTTERCUPS.

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

Cook to 320°; pour on slab; when cold enough pull on hook and flavor to suit; twist the air out and flatten it out on the spinning table, and place the center in it and close the ends, form it in a round piece as for stick candy and pull it out as stick and cut with buttercup cutter, or run caramel cutter over it. While you are working on the above batch have your helper get the center ready, so as when you take it from hook it is ready for you; make the center of warm No. 1 fondant, by placing the fondant in front of table furnace and adding a little XXXX sugar in it; get it good and warm, as a cold center will cause the outside to crack when pulling or cutting.

You can cook 2 pounds of glucose just to a boil, then set off on a barrel, stir in ground nuts of any kind or ground figs to a stiff paste. This is a good center and quickly made.

Every candy maker has his own way of making centers for buttercups, but I find the above good enough, as they sell as good as any I know of. In fact, buttercups and Boston chips are back numbers and out of date in most parts of the country.

In making buttercups practice alone will teach you, as there are so many kinds of centers, and outside wrappers, some with stripes, some plain white; also others colored pink, violet, green; some with outside not pulled, but clear; so you will find out that experience alone will teach you to make a nice line of the above goods.

CINNAMON BON BONS.

Take 4 pounds of No. 1 fondant and knead into it ½ teaspoonful of ground cinnamon, then pick up little pieces and roll them out the size of marbles; when done dip them in No. 1 fondant and have helper sprinkle on each bon bon just a little cinnamon as you dip them.

GINGER DROPS.

Place in kettle

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

Cook to 230°; pour on slab; pour on batch ½ ounce of tartaric acid and ½ ounce of extract of ginger; knead the batch good till all is well worked in, then form it in shape and run through small lemon drop rollers.

In running cream in starch prints for bon bons or chocolates, you will find by adding a few drops of acetic acid to the cream just before filling the impressions that it will have a tendency to make the centers softer.

MAPLE WALNUT CHOCOLATES.

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

This is a good combination and sells well.

NUT SQUARES.

Using almonds, pecans, filberts, English walnuts and Brazil nuts as per this recipe:

Place in kettle

5 pounds sugar, 1 pound glucose, Water to dissolve same.

Cook to 270°; add tablespoonful of butter and 2 pounds of either of the above nuts, chopped coarse; stir and cook to 290°; pour on slab between iron bars and mark with caramel cutter; when cold break them up and place in long nickel pans.

CHOCOLATE BUTTER SNAPS.

Make a batch of butter-scotch as per recipe given, only omit the lemon extract, and cook the batch to 280°; then pour it on slab and knead it well; place it in front of table furnace and flatten it out, and pull in ½ inch strips length of table, and have helper run the caramel cutter over it; when cold break apart and dip in dark chocolate.

COCOA MAPLE CREAM.

Place in kettle

5 pounds maple sugar, 1 pound light brown sugar, 2 pounds glucose, Water to dissolve same.

Cook to 248°; set off and add

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

Stir all until fondant is well melted, and the batch looks thick and creamy, then pour on slab between bars; when cold, mark with caramel cutter and break or cut as caramels.

The above are nice dipped in fondant or chocolate.

BRAZIL CREAMS.

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

These goods eat well and are easily made.

Dip some in fondant and color the fondant a light pink and flavor strawberry.

MAPLE COCOA CHOCOLATES.

Place in kettle

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

Cook to 230°; then pour in 7 pounds of fine grated cocoanut and stir and cook to a good soft ball; pour on slab in one pile, and form little balls out of it about the size of marbles; when cold dip them in chocolate.

You can also dip the above in maple fondant; they are nice eating and sell well.

By making batch of nougat, such as maple nougat, using dark brown sugar, you will find you will have a fine piece of goods, and one hard to imitate by others, as the above sugar gives it a rich and peculiar flavor.

STICK CANDY.

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