The Candy Maker's Guide Part 8

RIPE PEARS.

8 lbs Sugar.

2 lbs. Glucose.

3 pints water.

1 oz. Tartaric Acid.

Cherry Red.

Yellow Paste Color.

1/4 oz. Essence Pear.

PROCESS.--Melt the sugar in the water, add the glucose and boil to 305; pour on slab, cut the batch into three equal parts, flavor with essence of pear, together with a little acid, color one part deep red and one deep yellow, pull the third portion over the hook and lay it between the yellow and red pieces so that one side will be yellow and the other bright red; cut off into convenient sizes and pa.s.s through large pear drop rollers. These goods are sold either plain or crystalized.

BOILED SUGAR TOYS.

See our stock of clear toy moulds, list of which is mailed on application. They may be had to turn out all kinds of figures, such as dogs, cats, elephants, etc. They are very popular among the children and sell well in certain districts, and show a handsome profit. The moulds are generally made in two parts; they must be well oiled; the sugar boiled as for drops. Fill the moulds full, and just before the whole ma.s.s sets, pour as much of the sugar out as will run; this will leave only a thin coating which cling to the sides of the shapes and will easily come out when the mould is parted, then you have the figures complete but hollow. Boiled sugar whistles are made exactly the same way.

TO CRYSTALIZE BOILED SUGAR GOODS.

Several descriptions of boiled sugars are sold crystalized, which look very pretty and stand exposure to the atmosphere better. The process is very simple and may be done with little trouble. When the drops have been made and set, break them up and sift them well in a coa.r.s.e sieve, now shake them over a pan which is boiling, so that they get damped by steam, and throw them in a heap of crystal sugar; mix them well up, so that the sugar adheres to the drops uniformly: now sift them out of the sugar again and they will dry in a few minutes and be ready for packing.

Another method is, when the drops have been made and sifted, to have a thin solution of gum or gelatine and shake it over them and rub them all together till damp all over; now throw over them sufficient crystal sugar to coat them and mix them up; when dry sift again and pack.

N.B.---When being crystalized the goods should be warm, not hot, or they will candy. Large French pears should be crystalized by the latter process and be almost cold during the operation; being bulky they retain the heat a long time, and therefore have a great tendency to grain.

IMITATION INDIAN CORN.

8 lbs. White Sugar.

2 lbs. Glucose.

Yellow Color.

3 pints Water.

Lemon Flavoring.

PROCESS.--Boil the sugar, glucose and water to weak crack, 305; pour the boil on slab, flavor with lemon and color yellow; cut this boil in two and pull one-half over the hook; roll the pulled half out in lengths about the size of a corn pod; now put the plain yellow sugar through the Tom Thumb drop rollers, loosening the screws a little, and ease the pulled sugar with sheets from the machine; if done carefully, the result will be a good imitation of real Indian corn.

POPCORN b.a.l.l.s.

Roast the corn berries over a smokeless fire in a corn popper (get our price for corn poppers); keep shaking until every berry has burst; boil sufficient sugar and water to the degree of feather, 245; add to each 7 lbs. syrup, four ounces of dissolved gum arabic; wet the popped corn in this syrup, and roll them in fine pulverized sugar until coated all over, then lay them aside; when dry repeat the coating process in the same manner until they have taken up the desired thickness of sugar.

Weigh or measure sufficient coated berries, according to size of ball required, moisten them with thin syrup, partly form the ball by hand, then put it in a pop corn ball press and press tightly into shape, then form into b.a.l.l.s in the usual way with pop corn ball press.

[Ill.u.s.tration: Pop Corn Ball Press

Makes b.a.l.l.s 3-1/2 inches diameter, has bra.s.s cups top and bottom, so arranged that the ball is pushed out of the cup at each operation.

Any Size Ball made to order.

Price complete any size Ball, $35 00

Fig. 208 a.]

POPCORN BRICKS.

PROCESS.--The corn berries are prepared as for b.a.l.l.s; boil brown sugar in the proportion of 8 lbs. sugar and two pounds mola.s.ses to ball, 250; pour the syrup over the corn and thoroughly mix them; press them immediately into oiled tins. The process should be done quickly and the seeds pressed as tightly together as possible; when cold they are ready for sale and may be cut to size with sharp knife.

[Ill.u.s.tration: POP CORN HAND BALL PRESS.

2 in. diameter Price $4 00 2-1/2 " " " 4 00 3 " " " 4 00 3-1/2 " " " 5 00 4 " " " 5 00 Egg Shape 3-1/8 2-1/4 " 5 00

Fig. 209 a.]

POP CORN CAKES.

PROCESS.--Prepare the corn as for b.a.l.l.s and pack them closely into strong square tins slightly oiled with olive oil of best quality; boil to crack, sufficient brown sugar and glucose for quant.i.ty required and pour the hot syrup over the pop corns, just enough to make them adhere.

When cold cut them up with a sharp knife the size.

[Ill.u.s.tration: CORN POPPERS--Made Very Strong.

1/2 Peck $2 00 1 Peck 2 75 1/2 Bushel 3 75 1 Bushel 4 75

Fig. 523.]

j.a.p NUGGETS NO. 1.

2 lbs. White Sugar.

4 lbs. Glucose.

4 lbs. Desiccated Cocoanut unsweetened.

Yellow Coloring.

1-1/2 lbs. Farina.

2 pints Water.

PROCESS.--Mix the ingredients in copper pan; boil on a slow fire to stiff ball, 250, stirring all the time; add coloring to fancy; when ready, pour carefully on an oiled plate, making the sheet about half an inch thick; when cold, dust with pulverized sugar and cut up with sharp knife to size.

N.B.--A few loose iron bars are useful to form a square on the pouring plate, in proportion to size of boil; that the exact thickness of sheet may be determined.

[Ill.u.s.tration: PATENT CANDY CUTTER.

For Cutting Caramels, j.a.panese Cocoanut, and all kind of Bar Candies.

Cuts all thicknesses up to one inch, and all widths up to one and one-quarter inches.

Moving Bed of Machine is 32 inches long and 9 inches wide. Will cut 1500 pounds of Candy per day.

One of the handiest and most useful all round Machines a man can buy.