The Candy Maker's Guide Part 7

CLOVE STICKS.

Almost transparent with a tinge of red, striped with white and red stripes alternately.

8 lbs. Sugar.

2 lbs. Glucose.

3 pints water.

Cherry Paste Color.

Oil of Cloves.

PROCESS.--Boil the sugar, glucose and water to 300; pour on the oiled slab; cut off small portion, divide it into two, color one deep red, pull both stripes and lay them alternately on the solid sugar, form the boil into a roll, bring down one end, usually the left end, to a point; pull out in long lengths and twist; when cold snip with scissors to size.

RASPBERRY STICKS.

Pulled white centre, cased with red and striped with six narrow white stripes.

8 lbs. White Sugar 2 lbs. Glucose.

3 pints water.

Cherry Red Paste Color.

Raspberry Essence.

PROCESS.--Boil the sugar, glucose and water to crack 300; pour the batch on plate; cut in half and color one half red, then flavor both halves with essence, (raspberry and a little tartaric acid); pull one half over the hook and cut off one third of it and lay it aside; put the other two thirds in the centre of the red solid sugar and case it around; now lay the remaining piece of pulled sugar in six lengths of equal thickness and distances apart on the top of the cased boil; roll out the ball to the required thickness, twist and snip off into lengths when cold.

TWISTED BARLEY SUGAR STICKS.

Hand Made.

8 lbs. White Sugar.

2 lbs. Glucose.

3 pints water.

Lemon Flavoring.

Saffron Color.

PROCESS.--Put the sugar and water in a clear, bright pan and bring to a boil, then add the glucose: put on the lid for five minutes, continue boiling in the usual way till it reaches crack 300; now add sufficient coloring to tinge a golden color and pour the boil carefully over the smooth slab, so that the sheet of sugar will not be more than the eighth of an inch thick. When the sheet has partly set, cut it into strips one inch wide and the whole length of the sheet with scissors. Let an a.s.sistant take charge of the strips and twist them by taking hold of an end in each hand and turn them in opposite directions, forming a spiral column; when cold snip the required lengths and carefully weigh and bottle. To make these goods the operators must be very quick in their movements. The slab must be warm on which the sugar is poured, as the thin sticks cool so fast and get brittle.

PEPPERMINT BULL'S EYES.

For cornered drops cut at angles, black with white stripes.

8 lbs. Brown Sugar.

2 lbs Glucose.

3 pints water.

Peppermint Flavor.

PROCESS.--The process is exactly the same as for peppermint stick, viz; boil the sugar water and glucose to weak crack, 300; pour the boil on oiled plate, flavor with peppermint and work well up; in a smaller pan have two pounds of white sugar, with the usual proportion of cream of tartar and water boiled to the same degree; pull this over the hook until white and porous; remove it to the plate and work it down into lengths about one inch thick; lay them longways on the solid boil, equal distances apart; make the whole boil into a thick roll, bringing one end down to a point; draw off as for one cent sticks, but thicker; then with scissors snip them off in pieces about an inch long. Hold the scissors in the right hand, the sugar in the left; every time you make a clip turn the sugar half way round, so that the corners of each cus.h.i.+on will be at opposite angles.

BULL'S EYES, (Various.)

The formula given for the different kinds of sugar sticks will answer for the variety of bull's eyes. The process and ingredients are precisely alike. The sticks may or may not be drawn out a little thicker, according to the size of drop required. Cream of tartar may be subst.i.tuted for glucose in all recipes given for boiled goods. The sugar is not boiled quite so high for hand goods or pulled sugar as it is for machine drops; being a little lower it works better, keeps longer pliable, and is less brittle when cold.

ROUND b.a.l.l.s.

8 lbs. Sugar.

2 lbs. Glucose.

Color.

3 pints water.

Flavor.

PROCESS.--Boil the sugar, water and glucose in the usual way to weak crack, say 300; pour the boil on the slab, color and flavor to taste; work the batch up until stiffish, then roll the boil round, getting one end down to a point as directed for sticks, pull it off in lengths of about three feet and about one inch thick; cut in pieces with "JACKSON BALL CUTTER" and roll round with the hand. An expert a.s.sistant is necessary for this operation, as the b.a.l.l.s must be shaped while hot and kept on the move till cold.

[Ill.u.s.tration: JACKSON BALL CUTTERS.

This cut represents our Improved Ball Cutter, or Press, which cuts only one size ball; the improvement consists of a finger bar, operated by a cam, so that each time the handle is raised the fingers throw out the b.a.l.l.s from between the knives.

Fig 211 a.

No. 1 Cuts 8 b.a.l.l.s, 1-1/8 inch diameter (with Fingerbar)} " 2 " 11 b.a.l.l.s, 13-16 in. " " } $15 00 " 3 " 9 b.a.l.l.s, 1 inch " " } ]

[Ill.u.s.tration: Jackson Ball Cutter.

This Machine has two steel knives, and is regulated by a gauge, so that it will cut b.a.l.l.s of any size.

Fig. 210 a.

Price, $5 00 ]

This general recipe will apply to all b.a.l.l.s. For details of pulling, striping, casing and variety the reader is referred to the various processes given for sticks and bulls eyes. They are all made and finished in this way. For small sizes, pull out the lengths thinner; for large sizes, thicker.

To make the various striped b.a.l.l.s nicely, requires practice and a good deal of it. No amount of book learning will teach those who are quite ignorant of sugar boiling; but at the same time if the reader has mastered the simpler process at the beginning of the book, he is quite capable of understanding this and working out his own ideas in this way; but hand-made b.a.l.l.s should not be attempted until the learner feels confident he can manage a boil easily and quickly, because there is no time to think after the sugar is on the slab. The manipulation must now have been acquired to an extent so as to enable the operator to proceed as if by instinct.

ROSE BUDS.

8 lbs. White Sugar.

2 pounds glucose.

5 or 6 drops Otto of Roses.

3 pints water.

Cherry Paste Color.

PROCESS.--Boil the sugar, glucose and water to the degree of crack 300, pour on oiled slab, cut off about one third for pulling, color the larger piece a deep red and flavor with otto of roses; pull the smaller piece over the hook till white; spread out the larger piece, lay the pulled sugar in the middle, casing carefully round, pa.s.s through small acid drop rollers.

N.B.--Turn the boil on its edge every time you cut a piece for the machine, in order to keep the pulled sugar as near the centre as possible.