The Candy Maker's Guide Part 3

PEANUT CANDY.

Boil to the crack, 1 quart best New Orleans Mola.s.ses, 1 lb. glucose and 1 quart water.

Prepare the meats by removing the thin reddish skin in which they are enveloped and fill a tray to about the depth of an inch. Pour over them the hot candy prepared as directed, stirring the meats till each one is covered. A little less candy should be used than will suffice to entirely cover the meats, though each separate one should be covered, the object being to use just enough of the candy to cause the meats to adhere firmly together, thus forming a large cake, which when nearly cold may be divided into squares or bars with a sharp knife.

Almonds and other nuts may be used in the same manner above described.

BARCELONA TAFFY.

5 lbs. Brown Sugar.

5 lbs. Crystal Sugar.

3 lbs. Barcelona Nuts.

2 lbs. Glucose.

2 quarts Water.

Lemon Flavoring.

Prepare the nuts by chopping them fine, boil the sugar, glucose and water to the degree 300. Remove the pan a little from the fire add the nuts carefully; when thoroughly boiled through and amalgamated, add a few drops of lemon and pour out contents into frame or on pouring plate and mark into bars.

COCOANUT TAFFY.

6 lbs. Granulated Sugar.

2 lbs. Desiccated Cocoanut Unsweetened.

4 lbs. Brown Sugar.

2 lbs. Glucose.

3 pints Water.

Lemon Flavoring.

PROCESS.--Melt the sugars in the water, bring it to the boil, add the glucose and continue to boil to the degree 300; lift the pan a little way from the fire; let the desiccated cocoanut run gently in the boil; continue to boil until the lot is well mixed through; add a few drops of oil of lemon and pour out in frames; use the lemon cautiously, too much spoils the flavor.

[Ill.u.s.tration: Fig. 14.

Cocoanut Slicer and Shredder.

IMPROVED STEEL GRATER.

Pat. Aug. 30, 1887.

No. 2 we claim to be the best Hand Made Machine in the Market. It is easily adjusted for cutting, slicing or grating, the several plates requiring but a moment to adjust to the shaft. It is the only machine having an outside adjustment.

No. 2 Machine, Slicer and Shredder $20 00 Grater for same 3 00 ]

COCOANUT TAFFY OR STICK JAW.

6 lbs. Granulated Sugar.

4 lbs. Brown sugar.

3 pints Water.

2 lbs. Glucose.

4 Large Cocoanuts Sliced.

PROCESS.--Boil to crack 310 by the thermometer, the sugar, glucose and water; have the cocoanut freshly peeled and sliced ready; raise the pan two or three inches from the fire; slide in the nut, stirring gently with spatula to keep them off the bottom till well boiled through, then pour out in tins or frames.

N.B.--Stir gently only the one way or you may grain the boil.

[Ill.u.s.tration: Fig. 13.

Citron and Orange Peel Slicing Machine.

This is a useful Machine for Slicing Peel in thin and regular pieces for the tops of Maderia Cakes, etc.

It is also made double-action i.e.--with both Slicing and Shredding Knives, the latter being used to shred or grate Cocoanut, etc., very fine.

Price, $13 00]

[Ill.u.s.tration: Fig. 202 a. Price $1 00.

New Almond Grater.

One of the Best Almond Graters in the Market.]

EGGS AND BACON.

10 lbs. White Sugar.

2-1/2 lbs. Glucose.

3 pints Water.

1 lb. Nonpareils.

1 Cocoanut.

Brilliant Rose Coloring.

PROCESS.--Cut a large cocoanut into slices, dry them and lay them on the pouring plate in rows about half an inch apart; sprinkle between them thickly some nonpareil of various colors (hundreds and thousands). Boil to crack the sugar, glucose and water; tinge with brilliant rose, and carefully and evenly pour the contents over the pouring plate, disturbing the nut and nonpareil as little as possible. A good plan is to have a small shallow ladle with an open spout, into which pour a little of the boil, run over the plate a small stream from the ladle first, this will bind the nut, etc., and keep them in their places while the bulk is being poured out.

ALMOND HARDBAKE.

10 lbs. Good Brown Sugar.

2 lbs. Glucose.

Lemon Flavoring if desired.

3 lbs. Almonds.

3 pints water.

PROCESS.--Split with a sharp knife the almonds, lay them face downwards on an oiled plate, cover the plate as closely as possible; boil the glucose, sugar and water to the crack 305; remove the pan from the fire, and pour the contents carefully and evenly over the almonds; the addition of a little lemon or almond flavoring will improve it.

N.B.--See remarks re-ladle in previous recipe.

ALMOND ROCK.