The Candy Maker's Guide Part 15

[Ill.u.s.tration: TOY (or Turned Sugar) PANS.

Made of Copper.

No. 1, 1/2 Gallon, $3 00 " 2, 1 " 4 00 " 3, 1-1/2 " 5 00 ]

CHOCOLATE DROPS (NONPAREIL.)

Process exactly as for plain drops. When the drops have been flattened, cover the sheets of paper entirely over with white nonpareil (hundreds and thousands); when the drops are dry shake off the surplus ones.

CHOCOLATE CREAMS.

Melt some cream (see "Cream for Chocolate Cream") use the runner and fill the moulds; in an hour the cream will be set hard enough to be taken out of the moulds; they are then ready for coating. Warm some sweet chocolate paste until melted, then drop the creams into the melted chocolate, two or three at a time; lift them out with a long fork and place them on glazed paper or sheets of tin to dry; put them in a cool place to harden; pack carefully in paper lined boxes in such a manner that they hardly touch each other; if packed roughly like most other candies, they become spotted and rough, spoiling the appearance altogether.

Rubber moulds are now largely used for making these goods; being much cleaner and very much easier used than starch moulds, and for new beginners are very much better than starch. These moulds are now to be bought much cheaper than they were a few years ago, the price now being about $1.40 per lb. These moulds weigh about two pounds each and hold ninety chocolate drops and can be refilled every half hour. We would strongly advise the purchase of rubber moulds, as besides the saving of time, neither starch boards, starch, plaster moulds or bellows are required. Fletcher Manfg Co., carry a full line of moulds for chocolates and creams.

CHOCOLATE FOR DIPPING.

This mixing is so often required by confectioners for so many purposes that a good general recipe will not be out of place. If the instructions are followed and a little discretion used with the colors, a light glossy chocolate coating will be the result.

1 lb. Pure Chocolate.

3 oz. White Wax.

Chocolate Brown Color.

Cochineal.

PROCESS.--Put the chocolate in a saucepan; stand on the furnace plate or near a fire; break up the wax into little pieces and stir it in until all is melted; then add the brown color, with a little liquid cochineal, stirring the whole until thoroughly mixed; it is then ready for use. For cheap common goods, more wax may be used. When mixing in the color try a little on a piece of white paper until satisfied with the blend.

GELATINE COCOANUT BARS (YELLOW).

8 lbs. White Sugar.

6 lbs. Glucose.

2-1/2 lbs. Gelatine.

3 lbs. Cocoanut sliced.

1 oz. Acid Tartaric.

3 pints Water.

Saffron Color.

Lemon Flavor.

PROCESS.--Soak the gelatine in cold water for twelve hours, boil the sugar, glucose and water to a stiff ball, 255; remove the pan from the fire; stir in the gelatine till dissolved; let it stand for a few minutes and remove the sc.u.m from the top, then add the acid, flavor and cocoanut; gently stir the whole until well mixed; tinge a bright yellow with saffron; pour into oiled tins, making the sheet 1/2 inch thick; when set, cut up in sticks to sell two or four for a cent.

N.B.--This boil may be divided into two lots, one half colored red and flavored, raspberry, or a second boil may be made precisely as this one altering the color and flavor only.

PATENT RUBBER CANDY MOULDS

New Patterns.

The best process in the world for making moulded Bon-bons or French Creams and grained work, is by using Patent Rubber Candy Moulds. They will entirely supplant the use of starch as a mould for manufacturing such candies for the following reasons.

I.--Not alone can all the patterns at present made in starch be reproduced in these moulds but also a large variety of others with a perfection not before known, and which it would be impossible to use in starch.

II.--A much superior quality of goods is produced, in as much as the candies show as perfect a pattern as the moulds themselves.

III.--A saving at least 33 per cent is accomplished in labor.

IV.--No starch boards or starch is required, consequently the filling, printing, sifting and blowing off are dispensed with--six items of expense.

V.--The moulds specially facilitate the making of cream walnuts, cream almonds and cream jellies and other combinations, because the nuts, etc., can be pressed on the candy as soon as it has been poured into the moulds. This cannot be done with starch moulds, as any pressure on those will destroy the pattern.

VI.--Casting into starch moulds requires considerable experience and skill in order to do work well, while any workman can turn out the most perfect work with the rubber moulds, without any previous experience in such work.

VII.--A saving of room is effected, as a starch room is not required and the capacity of the rubber moulds is so much greater than starch boards of equal size that a comparatively less number of moulds are required to produce an equal quant.i.ty of goods.

VIII.--No starch being used, the shop will remain much cleaner.

These moulds are made of Pure Para Rubber and will, with proper usage last from twelve to fifteen years, judging from those which have been in use for the past four years.

An objection which naturally suggests itself to a person who has never tried these moulds, is that the candies might possibly have some taste of the rubber. This is not the case, however.

NOT THE SLIGHTEST TASTE OF RUBBER

is discernable. Not one of our many customers, either in this city or throughout the country, has made a single complaint. This proves that there is absolutely no difference between candies made in rubber moulds and candies made in starch moulds.

The demand for these moulds increases every year.

WRITE FOR PRICES AND PARTICULARS.

Cream to be run in these moulds should be cooked one degree lower than usual for starch.

Crystal 1/2 degree lower than usual for starch.

Before using New Moulds for first time, soak for half an hour in strong common was.h.i.+ng soda and water.

CHEAP JELLY GOODS.

14 lbs. White Sugar.

12 lbs. Glucose.

3 lbs. Gelatine.

Flavor.

2 oz. Tartaric Acid.

2 pints water.

Color.

PROCESS.--Soak the gelatine in cold water for twelve hours; bring the sugar, and water to a boil, then add the glucose and continue boiling till it reaches the degree of stiff ball; remove the pan from the fire and stir in the gelatine and acid till dissolved; color and flavor to fancy; remove the sc.u.m and run the batch into tins. Set the goods aside for twelve hours, then cut up into jubes and crystalize with fine powdered sugar. This is a cheap line; there is not much body in them, but they sell at a price and give satisfaction.