Part 3

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.

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.