The Candy Maker's Guide Part 9

Price, $75 00]

j.a.p NUGGETS NO. 2.

2 lbs. White Sugar.

4 lbs. Good Brown.

5 lbs. Desiccated Cocoanut.

7 lbs. Glucose.

2-1/2 lbs. Farina.

3 pints Water.

PROCESS.--Put the sugar, glucose and water in the pan; place it on a slow fire; stir in the cocoanut and farina and boil to stiff ball, 255, keeping it well stirred. Pour on an oiled slab, and cut up to size; when set, dust with powdered sugar. In large factories where this candy is made, machinery plays an important part. In fact the manipulation is practically all done by mechanism. There is the desiccator for preparing the cocoanuts, the steam pans, which are fitted with beaters revolving inside, fixed with chains and weights for lifting them out, so that the cans may be emptied and cleaned without trouble; also plates for rolling out sheets to size, and cutting machines which cut the nuggets any size, the machine being so arranged that by simply altering a pawl on a ratchet wheel the size of the nuggets is determined. Where this elaborate arrangement exists our formula would neither be desirable nor necessary, nor do we pretend to suggest or advise. However, many tons are made in the ordinary boiling shop with the usual appliances and conveniences, and it is to a.s.sist people thus situated is the princ.i.p.al object of this book.

j.a.p NUGGETS NO. 3.

4 lbs. Good Brown Sugar.

3-1/2 lbs. Glucose.

3 pints Water.

4 lbs. Desiccated Cocoanut Unsweetened.

2 lbs. Farina.

PROCESS.--As before, brown coloring should be used if required dark; it makes goods look richer; when the boil is cut up the nuggets should be thrown into pulverized sugar.

VANILLA NOUGAT (Common.)

12 lbs. White Sugar.

3 lbs. glucose.

1/2 oz. Essence Vanilla.

4 lbs. Sweet Almonds small.

3 pints water.

PROCESS.--Put the sugar, glucose and water in a clean pan, place it on a sharp fire and stir until dissolved; then put on the cover and let it boil for five or six minutes; now remove the lid and continue to boil to soft ball degree; now pour the contents on a damp slab (one over which water has been sprinkled); when cool take a long flat spatula and work the sugar about until it becomes white and creamy; now add the almonds (which have been previously blanched and dried), together with the vanilla essence; keep working up the whole until of uniform consistency; now spread the ma.s.s on wafer paper in sheets one inch thick, cover the sheets with wafer paper, rolling the top smooth; when set cut into bars.

Should the cream be a little thin add some icing sugar when mixing; if boiled properly this is not required. Most cheap Nougats now in the market are made more or less according to this formula, color and flavor differently for variety.

ICE CREAM CONFECTIONERY.

Boil 7 lbs. of loaf sugar with three pints of water: add a small teaspoonful of cream of tartar, allow it to boil for 10 minutes, then add one pound of fresh b.u.t.ter: it will then commence to froth up, and care must be taken that the pan is large enough, as the syrup will occupy twice the s.p.a.ce than if there had been no b.u.t.ter added; boil this mixture to the degree of very weak crack, or 285 by the thermometer, at which point it is done; pour it on the slab, which has been of course previously greased. As soon as it begins to cool, turn it up and knead it until it gets stiff enough to pull over the hook. When on the hook pull it sharp till it gets white as snow. This white is usually flavored with vanilla or oil of lemon. It may be either pulled out in bars or left in the heap. It is very easily broken in small pieces for retail purposes. In the summer or hot weather keep this candy from the air, or it will be inclined to be sticky. This eats very rich and commands good sale at best prices.

RASPBERRY AND STRAWBERRY ICE CREAM CONFECTIONERY.

This is made exactly as the last with the addition of a little red color before the boil is poured out, or it may be colored on the slab; add a little essence of raspberry or strawberry and a pinch of tartaric acid just before pulling the boil. Color the raspberry a little deeper than the strawberry.

CHOCOLATE ICE CREAM.

To make chocolate ice cream, boil the same quant.i.ties as before precisely in the same way in every particular. When the sugar has been pulled out, work well into it 1/2 lb. powdered chocolate; knead this well up in order that the chocolate may be well mixed with the sugar.

Put in sufficient chocolate to give the boil a dark brown color, otherwise it would be too light when pulled.

VANILLA CARAMELS.

8 lbs. White Sugar.

2 lbs. Glucose.

1 lb. Fresh b.u.t.ter.

2 Tins Condensed milk.

2 pints water.

Vanilla Flavoring.

PROCESS.--Boil the sugar, glucose and water to the degree of ball 250; remove the pan a little from the fire, add the milk and b.u.t.ter, the latter cut into little pieces and well stir in with wooden spatula until the whole is thoroughly mixed, then gently bring the ma.s.s through the boil and pour out on greased slab, making the sheet about 1/2 inch thick; when set cut with caramel cutter, and when cold separate the squares and wrap in wax paper.

COCOANUT CARAMELS.

8 lbs. Sugar.

2 lbs. glucose.

1 lb. Fresh b.u.t.ter.

1-1/2 lbs. Desiccated Cocoanut, unsweetened.

2 Tins Condensed Milk.

2 pints water.

PROCESS.--Melt the sugar in the water, add the glucose and boil up to ball 250; remove the pan to side, then stir in the b.u.t.ter, milk and cocoanut, bring through the boil, pour on slab or in frames about 1/2 inch thick; when set mark with caramel cutter; when cold separate and wrap in wax paper.

[Ill.u.s.tration: CLADS PATTERN COCOANUT GRATER.

Extra Strong, Two Graters. Clamps to Table or Bench, $1 50

Fig. 21.

Citron and Cocoanut Cutter.

No. 1 Large Price, $1 20

A very handy and useful slicer. Durable and cheap.]

RASPBERRY CARAMELS.

8 lbs. Sugar.

2 lbs. glucose.

1 lb. Fresh b.u.t.ter.

Brilliant Rose Color.

1 lb. Raspberry Pulp or Jam.

2 Tins Condensed milk.

2 pints water.