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.
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.
Place 6 pounds sugar, and water to dissolve same in a kettle and cook it to about 252°; then pour in about 5 pounds of shelled peanuts and stir them good until the sugar starts to grain, then set off the kettle quickly on the barrel and stir good until all is grained, then pour in a sieve and shake off the sugar; now add to this sugar 1 pound fresh sugar and more water, and cook the same as above, then set the kettle off again and pour in the peanuts and stir and grain it all again; now pour all in a sieve, shake out the sugar, put the sugar with 1 pound more fresh sugar and water in a kettle and color pink and finish as before, and they are ready for the store. Don’t shellac or polish them, as this is done only in wholesale houses.
BURNT ALMONDS.
Proceed as with burnt peanuts, only use almonds instead.
OPERA STICKS.
Place in kettle
5 pounds sugar,
1 pound glucose,
Water to dissolve same.
Cook to 310°; pour off on slab; fold up and cut a small piece off, color it any color to suit, red, pink or orange; now pull and flavor the balance, and twist all the air out of it, then place it in front of the table furnace in a three-cornered piece about a foot long and with the piece you have colored make two or three strips and lay it on each corner of the batch, then pull it in lengths of two or three feet; see that they remain three-cornered, pull them in thickness of large lead pencil and have your helper place one hand on each end and turn the piece in the opposite direction, until it is evenly twisted; when cold cut in length of jar you intend to place them in.
These goods made in assorted colors and flavors look very well and readily bring 40 cents per pound.
A GOOD BROKEN MIXED.
Make a small batch of all the taffies and cook them to about 290° or 300°; then after they are pulled and flavored flatten them out in front of the table furnace and pull them in sticks about one inch wide, and while you are doing this have your helper mark them on an angle of about two inches in length, push them to one side, and when cold they can be easily broken where marked and will be in a diamond shape; then add to this mixture a batch of peanut candy, cut in two-inch squares, then add a batch of cocoanut taffy cut same as peanut; when this is done put 5 pounds sugar and 2 pounds glucose in a kettle, with water to dissolve same, and cook to 290° or 300°; set off and color a light pink and flavor with oil of anise; pour on slab and at once sprinkle strip cocoanut over it; cut in two-inch squares. Now make another batch as above, flavor lemon and color yellow, pour on the slab, sprinkle cocoanut over it and cut same as above. This will make it all look bright, and in all you will have at least eight or ten kinds, which will make a nice mixture.
CREAM PEANUTS.
Vanilla.
Roast 5 pounds Spanish shelled peanuts and fold them in a clean rag to keep warm, then put in a kettle 5 pounds sugar, and water to dissolve same, and cook it to 238°; set it off on a barrel, and flavor it vanilla; now pour the peanuts in a clean dishpan and hold it about a foot high from the fire and have your helper pour a little at a time on the batch, while you keep shaking pan; keep on doing this until all the batch is used up, and if the peanuts are not coated thick enough to suit you, place on three or four more pounds of sugar and cook as before and continue to pour on until they are of a size suitable to your taste.
CREAM PEANUTS.
Strawberry.
Proceed as with cream peanuts, vanilla, only when batch is off, color it light pink and flavor it with strawberry; finish same as vanilla cream peanuts.
CREAM PEANUTS.
Chocolate.
Proceed same as for vanilla cream peanuts, only when batch is off add a little dark chocolate, and stir it in good. Proceed same as vanilla cream peanuts.
In summer crystalize these goods, as it adds to their beauty and keeps them from drying out.
No. 1. CREAM ALMONDS.
Old Style.
Roast 5 pounds almonds and set them to one side; now put 5 pounds sugar, and water to dissolve same, in kettle and cook to 238°; flavor it vanilla after it is set off on the barrel, then pour in one pile on a hot slab the 5 pounds of almonds, and while your helper pours a little of the batch at a time on the nuts, you have half of a pail cover in each hand and keep the nuts stirred up by moving them continually from right to left; continue this until they are coated thick enough to suit. They can be made all flavors.
No. 2. CREAM ALMONDS.
Proceed as with Cream Peanuts, only use almonds instead. These goods should be crystalized, as they dry out very soon if not. They can be made vanilla, strawberry, rose, chocolate and violet flavors.
POP CORN CRISP.
Pop a lot of corn and set one side; now put in kettle
4 pounds sugar,
2 pounds glucose,
Water to dissolve same.
Cook to 280° or 290°; then add ¼ pint of dark molasses; stir good half a minute and set kettle off and add ¼ pound of butter and a teaspoonful of fine salt; now pour in all the corn you possibly can get in the kettle and stir it until all is well covered; now set the kettle on the fire, only for half a minute so as to warm the bottom of the kettle; now turn it all out on the slab and spread it out evenly, then with a smooth board press it very light; when cold cut in pieces to fit pans.
MENTHOL, HONEY AND HOREHOUND COUGH DROPS.
Place 20 pounds sugar,
5 pounds glucose and horehound,
Water enough to dissolve same, in kettle.
Cook to 300°; then add 2 pounds honey and stir a minute, pour on slab, then lay a handful of starch in the center of the batch and place on it ½ ounce of menthol and cover it with a little of the starch. Fold up the edges of the batch and knead well; when cool enough to handle, fold it in a roll or flat piece and run it through rollers. The starch gives the drops a gray color and also keeps the flavor from escaping while kneading it.
CREAM PATTIES.
Peppermint.
Melt over steam in your bon bon kettle 5 pounds bon bon fondant, stir all the time, and don’t get it too hot. When it looks as though it is thin enough to run through a funnel, set off and flavor lightly with good oil of peppermint and pour in a funnel; have a round stick about ten inches long and size of the hole in the bottom of funnel, and by raising the stick allow it to drop out on wax paper to about the size of a quarter.
CREAM PATTIES.
Wintergreen.
Proceed as with Peppermint Patties, only flavor with oil of wintergreen and color a delicate pink.
CHOCOLATE PATTIES.
Proceed as with peppermint, only add teaspoonful of dark, bitter chocolate while melting the cream.
PISTACHIO PATTIES.
Proceed as with Peppermint Patties, only flavor with pistachio and stir in while melting cream 2 ounces of pistachio nuts ground up very fine; color a very delicate green.
NUT PATTIES.
Grind 3 pounds almonds, pecans, English walnuts, black walnuts, filberts, or any kind of nuts you may happen to have in the shop, and spread them out thin on the table or slab, and then press them down smooth with a little board or pan; now proceed to dissolve bon bon cream as for Peppermint Patties; when melted don’t flavor, but color to suit yourself. Drop the cream through the funnel on the nuts the size of other patties; when dry turn them over and stack in dishes, nut side up.
These goods are nice looking and sell well.
PEPPERMINT DROPS, OR SQUARES.
Proceed as with lemon drops, only flavor on the hook and pull white with the exception of 2 pounds left on the slab, color this red, and when batch is pulled add the red for stripes; finish same as clove drops or squares.
In cooking hard goods, such as tablets, and you don’t wish to use glucose, use ½ teaspoonful cream of tartar to every six-pound batch.
LEMON SQUARES, OR DROPS.
7 pounds sugar,
3 pounds glucose,
Water to dissolve same.
Cook to 300° or 310°; pour on slab; now take a glass and put in a teaspoonful of tartaric acid and pour over it extract of lemon, enough to make a paste; now take this paste and spread it over the batch, and then color the batch a delicate yellow; put on the gloves and knead the batch good until color and acid are well worked in, then roll out thin with rolling-pin and cut with caramel cutter, or if wanted in drops, run batch through lemon drops rollers.
LIME DROPS, OR SQUARES.
Proceed as with lemon drops, only color green and flavor with oil of lime.
CLOVE DROPS, OR SQUARES.
Flavor with oil of cloves. Proceed as with lemon drops, or squares, only cut off 2 pounds of the batch and color it red; lay it on the slab, pull the balance of the batch white, then form it in a roll as for stick candy and use the red for stripes; pull out and cut with buttercup cutter, or run through rollers.
CINNAMON DROPS, OR SQUARES.
Flavor Cinnamon.
Proceed as with lemon drops, only color the batch pink before pulling on hook.
ANISE DROPS, OR SQUARES.
Proceed as with lemon drops, only flavor with oil of anise and color delicate red.
CHOCOLATE FIG CHEW CHEW.
4 pounds sugar,
3 pounds glucose,
¼ pound chocolate,
2 oz. nucoa butter,
Tablespoonful butter,
1 pint cream,
2 pounds figs, chopped fine,
Water to dissolve same.
Place on fire, stir and cook to 250° or 252°; pour on the slab; when cool pull on the hook until batch turns a light brown, then lay it on the slab or table and form it in a round piece eight by twelve, and pull it in strips about one inch wide; cut in pieces about two inches long and then sand them in XXXX sugar.
HOW TO MAKE SUGAR SAND.
Place whatever amount of sugar you wish to color on a dry and clean slab or table; now add a few drops of whatever color you wish to color it, and with both hands rub it together good until all is equally colored, then add a few drops of ammonia and rub it in good, as this will keep the color from fading out. Use candy colors for the above.
HOW TO SAND LEMON HOREHOUND OR ANY KIND OF HARD GOODS FOR SUMMER USE.
Place the kettle, with a few gallons of water in it, on the fire; when it starts to boil place whatever goods you wish to sand in a coarse sieve and shake it over the steam of the kettle, and when they feel damp pour them at once into a pile of granulated sugar, and with the hands mix them up good; put them all in the sieve again and shake all the loose sugar out and they will be ready for use.
No. 1. JOHNNY CAKE.
Pop a lot of corn, and when you have 5 pounds after it is popped place it on the slab and with a caramel cutter cut it up fine; now place on the fire
5 pounds sugar,
2 pounds glucose,
Water to dissolve same.
Cook to 270°; then add 1 cup of molasses, ¼ pound butter, and stir until cooked to 280° or 290°; set it off and add tablespoonful of salt and the ground corn, stir all up good until corn is all covered, then place kettle on the fire just half a minute to heat the bottom, and pour all out at once on a greased slab; now flatten it out with the iron bar about one-half inch in thickness, then with your rolling-pin roll it out as even as possible, the thinner the better; when cold break in small pieces.
No. 2. JOHNNY CAKE.
Now make another batch same as No. 1 and omit the molasses, then mix both colors together.
This is new and a good seller wherever I have made it.
THREE-LAYER FRENCH NOUGAT CHOCOLATE.
12 pounds sugar,
8 pounds glucose,
Water to dissolve same.
Cook to 252°; set off on a barrel; now beat the whites of 32 eggs, stir the batch a moment to let out the heat, and then add the eggs. Beat all until stiff, then take out one-third of the batch and put it in a box lined with wafer paper and sprinkle a good handful of almonds on top; now color the balance of the batch a light pink and flavor with strawberry; take out half of it and place it evenly on top of white in box; sprinkle more almonds on top of this; now color the balance with dark chocolate and stir in some more almonds, place it on top of the pink, cover the top with wafer paper, let remain until cold for two hours at least, then it is ready for use; put in the nuts as per recipe and you will see how pretty it looks when cut. This nougat is made and ready to cut in less time than any other nougat on the market.
No. 1. FRENCH NOUGAT.
Vanilla.
A good and cheap recipe.
6 pounds sugar,
4 pounds glucose,
Water to dissolve same.
Cook to 252°; set kettle off quick on a barrel and then beat up stiff the whites of 16 eggs; now stir the batch a few minutes to get the heat out and then add the eggs and a little vanilla extract; beat it up until it becomes stiff, then add 1 pound almonds and stir them in good; now line two five-pound boxes with wafer paper and fill them both and place a sheet of wafer paper on the top and smooth it off good; set to one side for two hours and it is ready to cut in bars for the store.
No. 2. FRENCH NOUGAT.
Strawberry.
Proceed as with No. 1 French Nougat; when the batch is taken off color light red, flavor with strawberry.
No. 3. FRENCH NOUGAT.
Chocolate.
Proceed as with No. 1 French Nougat, only add ¼ pounds of dark chocolate when the batch is taken off, and finish same as No. 1.
BOSTON CREAM.
Place in kettle
8 pounds sugar,
4 pounds glucose,
1 gallon cream.
Stir and cook to 240°; set kettle off and add ½ pound glucose and stir batch until it begins to grain, then add 2 pounds shelled pecans or English walnuts, or half and half; pour quick in a box lined with wax paper; let stand until cold, turn it out and cut in slices as it is sold.
You can also make this and flavor strawberry or chocolate. This piece of goods won’t dry out for ten days, and is a good seller.
NUT CAKES, OR WAFERS.
Melt 5 pounds bon bon cream as for patties, and when melted add any kind of nuts you wish; have them well ground and stir them in with the cream; now run it through the funnel the size of a half dollar; drop them on wax paper.
These can be flavored and colored to suit.
COCOANUT CHOCOLATE RUFFS.
These goods look nice and are good eating and top off a box of candy in good shape.
Prepare your chocolate as for dipping; take out a handful and stir in all the long strip cocoanut it will stand, then pick out with the thumb and two fingers pieces about the size of a marble and place them on the wax paper, and when dry they are ready for use.
No. 1. OLD STYLE MOLASSES PEPPERMINTS.
Put in kettle
1 gallon New Orleans molasses,
½ pound good butter.
Cook to 252°; pour off on the slab and when cool enough to handle fold up the edges and form into one lump. Cut off two pounds of the batch and let remain on the slab in a lump; now pull the remainder of the batch on the hook to a nice golden color; flavor with good oil of peppermint while pulling; when done lay it on the spinning table and form it in a nice, round piece, about twelve or fourteen inches long, and then get the two pounds and roll it out and cut in four or five pieces and place it on the large batch about four inches apart and the length of the batch; now make the batch nice and round and pull it out the size of stick candy; cut in half inch lengths and wrap in wax paper in hot weather; in cold weather it is not necessary to wrap them.
No. 1. PLANTATION DROPS.
Make them the same as Molasses Peppermints, only after they are cut lay them in XXXX sugar, and then sift off the sugar and place them in pans for the store.