Frye's Practical Candy Maker Part 2

DROPS.

LEMON OR SOUR DROPS.

Cook your batch the same as for Lemon Stick, about twelve pounds, pour it out on the slab, fill an ordinary gla.s.s half full of tartaric acid, add a little water, and work it into a paste; scatter this over the batch, also a few drops of lemon oil. Now throw the batch together, and with the batch knife work the acid through the batch; when cold enough run through the drop machine, any design desired; remember the acid and flavor must be worked in while the batch is still hot. The old way of using the acid, dry, does not make as nice drop as the paste.

MINT DROPS.

Take twelve pounds of sugar, treat it in the same manner as you would for Mint Stick. Color about two pounds red, for the stripes, pull the rest white, form it into a roll and place fine red stripes around the batch, about one inch apart; spin out as stick candy, but do not roll it, as the stripes should remain straight; run through a sour drop cutter.

"OLD STYLE" MINT DROPS.

Cook any number of pounds of clear sc.r.a.ps, as high as possible without burning; use no cream of tartar or glucose; pour on the slab and flavor with mint oil before throwing together, pull a small piece of the batch as white as possible, and form it into stripes about one inch apart, around the batch, and run through a drop machine.

MALT DROPS.

Twelve pounds of Sugar, small spoon of cream tartar or two pounds of glucose, and cook until sugar begins to turn, or about 330 by the thermometer, if using cream of tartar; if glucose, the sugar will turn sooner. Now add about one pint extract of Malt, slowly; this should be warm before adding, stir until batch is ready to pour on the slab, which will require a few moments, as the Malt reduces the batch; be very careful and not let it scorch or burn, as that will destroy the fine flavor of the Malt; run through a drop machine, any design wished.

LIME JUICE DROPS.

Twelve pounds of Sugar, small spoon of cream of tartar, or three pounds of glucose; cook until sugar is just on the point of turning yellow, keeping the sides of the basin well washed down; pour out at once on oiled or greased slab, add to batch about one-half as much tartaric acid as for Lemon Drops; form the acid into a paste by adding to it a few drops of Lime Juice, work it into the batch, in the same way as for lemon, together with half a teaspoon green color, and a few drops of Oil of Lime; then run through a drop machine, forming a thin round, or square drop.

WILD CHERRY DROPS.

Twelve pounds of Sugar, small spoon of cream of tartar, or three pounds of glucose; when it boils add a few drops of red color, just enough to tint the batch, then cook to a very Hard Crack, or 300 or 310. Set off and stir in a tablespoon of extract of Wild Cherry and pour out on a greased slab between iron bars. Make the batch cover a s.p.a.ce at least three feet square; as soon as it cools a little, run over it with a caramel marker, both ways; this must be done quickly or the batch will get too cold to mark.

h.o.a.rHOUND DROPS.

Boil in three quarts of water for five or ten minutes about five ounces of h.o.a.rhound, then strain through a fine sieve. Take this liquor and add to it twelve pounds of Sugar and a small spoon of cream of tartar, or two pounds of glucose, and cook to a Hard Crack, or 290 or 300. Then pour out and run through a machine, or mark with a caramel marker, as Wild Cherry. All or part clear sc.r.a.ps can be used instead of sugar, in which case use no cream of tartar or glucose.

BONESET DROPS.

Same as h.o.a.rhound, except make a liquor of Boneset instead of h.o.a.rhound.

ICELAND MOSS DROPS.

Boil five ounces of Iceland Moss in three quarts of water for ten minutes; strain and add to liquor twelve pounds of Sugar, small spoon cream of tartar, or two pounds glucose; when it comes to a boil color a deep red; cook to same degree as h.o.a.rhound, flavor with a few drops Oil Anise and pour on slab between iron bars and mark with caramel marker.

FLAX SEED DROPS.

Six pounds of Sugar, one quart of water, small spoon of cream of tartar, or one or two pounds of glucose; cook to a Hard Crack, then stir in three ounces of whole or powdered Flax-seeds and let cook a few moments; pour out and either mark into squares with caramel marker, or run through a drop machine.

ENGLISH BARLEY SUGAR DROPS.

Six pounds of Sugar, small spoon cream of tartar, or one pound of glucose; cook to a Hard Crack, or 290. Stir in four ounces b.u.t.ter and a few drops of Lemon Oil, then pour out and mark as Iceland Moss, etc.

TAR DROPS.

Six pounds of Sugar, small spoon of cream of tartar, or two pounds of glucose; cook to a Hard Crack, or 290. Pour out on a well greased slab and add about a small spoon of Pine Tar; then with a batch knife work it through the batch, and run through a drop machine.

FRUIT DROPS, FIVE FLAVORS.

Twenty pounds of Sugar, three quarts of water, a heaping teaspoon of cream of tartar, or sixteen pounds of Sugar and four pounds of glucose; cook till the Sugar begins to turn yellow, then pour out at once; to one fourth of the batch add two or three drops of red color, just enough to make it a bright pink, then two full teaspoons of tartaric acid paste, and a few drops of Nectar; to another fourth of the batch add sufficient red color to make it a deep red, the same quant.i.ty of acid paste, and a few drops of Strawberry flavor; to the remaining half of the batch add as much acid as was given to the other two and a few drops of Lemon Oil; run these through a drop machine, forming round drops. Now cook ten pounds of Sugar in the same manner, color one-half of it Orange shade and flavor, add acid paste as before, the other half color green, and flavor Lime Juice; run through the same set of rolls.

TAFFIES.

VANILLA TAFFY.

Six pounds of Sugar, small spoon of cream of tartar or two pounds of glucose; cook just to the Crack, or 252, add to it while cooking one Vanilla Bean, split in two; when poured on the slab remove the bean, and when cold enough, pull perfectly white; remove from the hook and pull into long strips, then cut into pieces three or four inches in length, and wrap in wax paper. If brittle taffy is wanted, cook this same batch to the Hard Crack, or 290; form it into a large cake, which may be broken with a hammer as sold. If flavoring with the extract instead of the bean, do so while pulling on the hook.

PINE APPLE TAFFY.

Cook same as Vanilla, except add no flavor in basin, and let the batch reach the Hard Crack degree, then pour out two-thirds of the batch; color the rest in the basin a bright red, pull the first poured out, white, and flavor Pine Apple; form it into a cake, and having spread the red pieces out into a sheet, cover it over the white.

LEMON TAFFY.

Same as Vanilla; color yellow in the basin before pouring out, then flavor Lemon on the hook.

CHOCOLATE TAFFY.

Same as Vanilla; when on the slab add to the batch six ounces melted Chocolate, work it into the batch with a batch knife.

COCOANUT TAFFY.

Six pounds of Sugar, small spoon of cream of tartar, or three pounds of glucose; cook to the Hard Crack, then add three grated Cocoanuts; stir until the batch reaches the Soft Crack; pour out at once; when sufficiently cold, pull white on the hook, and run out into strips; cut into pieces, any length desired, and wrap in wax paper.

"OLD STYLE" MOLa.s.sES.