The Candy Maker's Guide Part 6

4 pints Water.

PROCESS.--Boil the sugar, glucose and water as before directed to the degree of crack, 310; pour on greased slab; first turn up boil, then add powdered acid, cough drop essence and oil of aniseed; mix thoroughly until ready for machine, and pa.s.s through cough drop rollers; break up, sift, and dust with powdered sugar.

N.B.--We have almost said enough about plain machine drops; they are all practically made alike, the color, flavor and shape alone differing. See _our_ list for _colors_ and _flavors_, _candy machines_ and _rollers_.

TAR COUGH DROPS.

1 oz. Dried Rose Leaves boil in 1 gallon water to half a gallon, strain and mix with 10 pounds Sugar, 21 pounds Glucose and 1 oz. strained Tar, boil to the crack and finish as for other drops.

IMITATION CHOCOLATE STICKS.

8 lbs. White Sugar.

2 lbs. Glucose.

Vanilla Flavoring.

3 pints Water.

1 oz. Tartaric Acid.

PROCESS.--Place the pan containing the sugar and water on the fire, stir in the glucose and bring the lot to the degree of weak crack, 300; pour on the slab, turn up the edges, fold over the boil, and add the acid and vanilla; when thoroughly mixed and stiff enough to handle, then pull over the hook until glossy white: remove it to the slab, and roll into rods about half an inch thick; when cold snip off into short equal lengths and dip them into melted chocolate paste, composed of 1/2 lb.

pure block cocoa, 1/2 lb. ground sugar and 3 oz. lard or cocoa b.u.t.ter (no water). Melt these ingredients in a vessel by standing it on the hot furnace plate (not too near the fire) stir until all is dissolved and incorporated, then dip sticks in this mixture singly, taking them out immediately and laying them on wire frames to dry.

CHOCOLATE COCOANUT STICKS.

8 lbs. White Sugar.

2 lbs. Glucose.

Desiccated Cocoanut.

3 pints Water.

4 oz. Pure Cocoanut.

PROCESS.--Boil the sugar, water and glucose as directed to degree of weak crack, 300; pour on oiled slab: cut off one third for pulling; add to the other two-thirds the pure cocoa and mix it in; pull the smaller piece over the hook until white and glossy; spread out the solid sugar and lay the pulled in the centre casing it round evenly then roll into sticks 1 inch thick; when cold, snip off into lengths make a thin solution of gum or gelatine, wet the surface of each stick, and roll in desiccated cocoa nut; when dry they are ready for sale.

ACID STICKS.

Clear white.

10 lbs. White Sugar.

2 oz. Tartaric Acid.

Lemon Flavoring.

1/2 oz. Cream of Tartar.

3 pints water.

PROCESS.--Put the sugar and water in a clean bright pan, add the cream of tartar and boil up sharply to a weak crack, 300; pour the batch on oiled slab; turn in the edges, fold the boil over, then put in powdered acid with a few drops of lemon; knead the whole together, working one end down to a point; draw it out the required thickness, the full length of the plate, cut it off, then do another length likewise, repeating the operation until the boil is worked up; keep the first piece in shape by occasionally rolling them while the remainder of the boil is being pulled out and shaped. When the boil is finished, and the sticks cold, snip them off in lengths with scissors. An a.s.sistant is very useful to keep the sticks in motion while the boil is being worked up or they may become flat.

PEPPERMINT STICKS.

Dark brown with light stripes.

8 lbs. Brown Sugar.

2 lbs. Glucose.

3 pints Water.

Peppermint Flavoring.

PROCESS.--Bring the sugar, glucose and water to the degree of crack in the usual way; pour the batch on the slab; work in the flavors; cut off a piece about 1-1/2 pounds from the boil and pull it over hook until light and satiny, then roll the pulled sugar out into a long stick, cut it into six pieces of equal length and lay them on the solid boil longways and equal distances apart, then roll the boil into shape, bring down one end to a point; pull out into convenient lengths, twisting them so that the stripes form a pretty spiral round the stick.

N.B.--For the stripes in this case, white sugar is often used and looks much better, but to do so two pans are necessary, one may be a small saucepan to boil two pounds. The white sugar is boiled separately in the ordinary way, otherwise, process, would be exactly as described.

LEMON STICKS.

Pulled yellow centre with yellow case.

8 lbs. White Sugar.

2 lbs Glucose.

Yellow Paste Color.

3 pints Water.

Lemon Essence.

PROCESS.--Boil the sugar, glucose and water to a weak crack; pour the batch on oiled slab; work in color and flavor; cut off one-third and pull over the hook until of a bright yellow satiny appearance; remove it from the hook; spread out the plain sugar and lay the pulled in the centre; case it nicely all round with solid, then commence to roll; bring one end down to required thickness; pull out into sticks as long as convenient, when cold snip into lengths required.

ORANGE STICKS.

Pulled white body with one broad red and two narrow orange stripes.

8 lbs. White Sugar.

2 lbs. Glucose.

3 pints Water.

Red Coloring.

Oil of Orange.

Tartaric Acid.

PROCESS.--Boil the sugar, glucose and water to the weak crack, 300; pour batch on slab; cut off about one-third of the boil; divide this into two pieces; color one-part a deep red and the other a deep orange; mix in the colors quickly and stand them aside on a piece of wood in a warm place till wanted; now put the acid and flavoring into the larger portion of the boil and pull over the hook until white and spongey; remove it to the slab, then take the piece of red sugar and draw it out about 18 inches long and 2-1/2 inches wide; lay it down the centre of the pulled sugar, then take the piece of orange sugar and pull it out about 3 feet, half the thickness of the red, cut in two and place one on each side of the red, about two inches from it, roll, twist and pull out the recognized thickness; when cold, snip in lengths.

CINNAMON STICKS.

Clear pink body with four narrow white stripes.

6 lbs. White Sugar.

2 lbs. Glucose.

Cinnamon Flavor.

3 pints water.

Cherry Paste Color.

PROCESS.--Bring the sugar, glucose and water to the crack and pour out; cut off piece and pull it white: color the body light pink, add the flavor, prepare the four stripes as before directed, lay them on the clear sugar, equal distance apart, roll out in lengths and snip off when cold.