The Candy Maker's Guide Part 14

It is necessary to know how to use up the sc.r.a.ps, siftings, spoiled boil candies and otherwise unsaleable goods. People who make jam or liquorice goods know of course what to do with them; but small makers often acc.u.mulate lots of waste which seems always in the way. This should be avoided as much as possible, not only on the ground of economy, but for the good order and general appearance of the workshop.

Keep the acid sc.r.a.ps separate from the others; have two pans (earthenware will do) and make it a rule, when sweeping down the plates, to throw the acid sc.r.a.ps into one pan and the others into the second pan; keep them well covered with water, and, as the syrup then gets too thick, put in more water in order that the sc.r.a.ps may dissolve. When making dark goods such as cough candy, cough drops, cocoanut candy, stick jaw, etc., use a proportion of this syrup in each boil, dipping it out with a ladle. As a rule a careful workman would use up his sc.r.a.ps every day. Some use the machine sc.r.a.ps by putting them in the next boil when sugar is on the slab. The writer's experience is that that method is objectionable, as it not only causes the boil to be cloudy, but very often grains it. Melt the acid sc.r.a.ps in water enough to form a thin syrup; put in some whiting, powdered chalk or lime; put the pan on the fire and stir until whole boils; see that all the sc.r.a.ps are dissolved; remove the pan and let it stand for an hour, then strain through flannel. Use this syrup in the same way as the other for making common goods.

CREAM FOR CHOCOLATE CREAMS OR BARS.

10 lbs. White Sugar.

3 pints Water.

2-1/2 lbs. Glucose.

PROCESS.--Put the sugar, glucose and water in a clean pan and boil in the usual way until the batch reaches the degree of feather 245; (keep the sides of the pan free from sugar); pour out on damp pouring plate and let it remain till nearly cold; then with long pallette knife commence to rub the sugar against the plate and work it about until it changes from a clear syrup to snow white creamy substance; then knead it with the hand until of uniform softness and no lumps left in the ma.s.s; it is now ready for use and may be kept covered in stoneware jars until required for various purposes. In winter the sugar need not be boiled so high; in hot weather, a little higher. When packing the cream away in jars it is better to keep the top moist by laying on a damp cloth before putting in the cork. Seeing that cream keeps so well, of course it is saving to make much larger batches at a time. This can be easily arranged by multiplying the proportions according to size of pan and convenience. These proportions are a guide, but the writer knows of no absolute must be this or that, although he has made as many cream goods as most people and with as much success. He has seen as fine a sample made in the same workshop when the boil was made up a little different.

However, in submitting his own formula, it may be taken for granted he is not a mile from the bull's eye.

[Ill.u.s.tration: Fig. 17.

Chocolate Melter or Warmer.

No. 1 Size, 12-1/2 14 6, price $2 00 No. 2 Size, 14-1/4 16-1/2 6, " 2 25

Made from best quality of Tin Plate.]

CHOCOLATE CREAM BUNS AND CAKES.

10 lbs. Sugar.

2-1/2 lbs. Glucose.

3 pints Water.

1/2 oz. Vanilla Essence.

PROCESS.--Boil the sugar, glucose and water in the ordinary way to the strong feather 245, then pour on damp slab, let it remain until nearly cold, add the flavor, and with pallette knife work up the boil till white and creamy; shape it with the hands or press into tin moulds; stand it in a warm place to harden a little on the outside. Melt some chocolate paste and cover the goods smoothly with it, using either knife or brush; when dry glaze them by brus.h.i.+ng on a solution of sh.e.l.lac dissolved in alcohol.

N.B.--In this recipe the sugar is boiled higher than the "Cream for Chocolate Cream," because the goods are so large the soft cream would not keep in shape. In melting pure chocolate simply put it in a tin together with a piece of lard or cocoa b.u.t.ter, stand it near the fire, give it an occasional stir; it will soon dissolve; use no water or it will run to powder and be spoiled.

TAFFY PANS.

Per dozen, $1.25, $1.50, $1.75, $2.

SWINGING PANS.

We make any size to order.

CRYSTALIZING PANS AND WIRE TRAYS.

Extra Quality.

14 10 2-1/2, complete $5.50.

COPPER CANDY LADLE.

No. 1, Fig. 7, Price, $1.50.

[Ill.u.s.tration: Fig. 7.]

[Ill.u.s.tration: Fig. 8.]

CHOCOLATE CREAM BARS No. 1.

10 lbs. White Sugar.

2-1/2 lbs. Glucose.

Melted Chocolate.

3 pints Water.

Vanilla Flavor.

PROCESS.--Prepare the cream as directed in Cream for Chocolate Cream, or use some of that cream. Have some tins with edges one and one-half inches deep; grease some paper and fit it neatly round the sides and bottom. Melt some of the cream on a slow fire; flavor with Vanilla as soon as cream is sufficiently melted; remove the pan and pour contents into the tins to make a sheet about one inch thick or less. When set carefully empty, so as not to break the cake; have some melted chocolate and with a soft brush coat the cream on both sides; lay them on wires till cold and set; cut up into bars the required size. The knife for cutting bars of cream should be good, having a thin polished blade with a good edge. An old worn-out thing breaks the cream and makes it irregular.

[Ill.u.s.tration: COPPER CANDY DROP LADLE.

No. 2, Fig. 8, Price, $2.25.

MINT DROPPERS.

Made from Copper.

No. 1 Dropper, 1 Lip, $2 25.

" 2 " 2 " 3 25.

" 3 " 3 " 3 75.

CHOCOLATE CREAM BARS NO. 2.

10 lbs. White Sugar.

2-1/2 lbs. Glucose.

Melted Chocolate.

3 pints Water.

1/2 oz. Essence Vanilla.

PROCESS.--Prepare the tins by lining with greased paper, fitting them smoothly; melt some sweet chocolate paste and pour it about a quarter of an inch thick on the bottom of the tins; when set prepare some cream as directed for "Cream for Chocolate Cream," or use some of that cream, melting it over a slow fire (do not allow it to boil); stir in the extract of vanilla and pour the batch in tins about one inch deep: when set, coat on top with melted sweet chocolate; when this lot is cold and quite set, cut up into bars with a sharp knife.

[Ill.u.s.tration: BATCH PANS.

Made of Heavy Copper with Sheet Iron Rim to allow them to set in furnace.

No. 1, diam. at rims 12 inch, bottom 11 in., $7 50.

No 2, diam. at rims 13 inch, bottom 12 in., $8 50.

CHOCOLATE DROPS, PLAIN.

Warm some sweet chocolate; when it is just sufficiently heated to be pliable, pinch off little pieces, roll them in the hands to size of a small marble; place them in rows on sheets of white paper, each row about an inch apart; when the sheet is covered, take it by the corners and lift it up and down, letting it touch the slab each time; this will flatten the b.a.l.l.s into drop shapes; they should be about the size of a ten cent piece on the bottom; when cold they will slip off the paper without any trouble.