Frye's Practical Candy Maker Part 3

Five pounds of Sugar and one gallon of N. O. Mola.s.ses; put on the fire and cook to a Hard Ball, then add two pounds of sweet b.u.t.ter, and continue the cooking until the batch just reaches the Soft Crack, or 252, if in winter; if in summer, cook to the Crack, or 260; pour out on a greased slab, and pull to a bright golden color; form into strips, and cut into bars four or five inches in length; wrap in wax paper.

ANOTHER MOLa.s.sES TAFFY.

Three pounds of Sugar, three pounds of glucose, and one quart of Mola.s.ses; cook to the Soft Crack; set off and stir into the batch one teaspoon of saleratus; pour on a slab, and when nearly cold pull and flavor on the hook, either with a few drops of Lemon Oil, Bitter Almond Oil, or Extract of Mace; run out into bars as before.

TAFFIES, (Extra Fine).

HICKORY-NUT TAFFY.

Six pounds of Sugar, and just enough Mola.s.ses to color; a small spoon of cream of tartar, or four pounds of Sugar and two of glucose; cook to the Hard Crack; pour out on a greased slab, and before throwing together, scatter over it about two pounds of chopped up Hickory-nuts; work the nuts into the batch, then run it through a flake machine, about two inches wide, and mark with a caramel marker into sticks. These are very nice goods for fancy boxes.

WALNUT TAFFY.

Same as Hickory Nut, with the exception of the nuts.

COCOANUT TAFFY.

Same as others, except add three grated Cocoanuts, when batch has reached the Hard Crack, and stir until the batch again reaches the same degree; run through the flake machine, as wide as the machine will admit, then mark with a caramel marker, diagonally, two ways, forming diamonds. These are very handsome.

BRAZIL-NUT TAFFY.

Same as Walnut or Hickory-nut; but use no mola.s.ses, and when done, set off and stir in one teaspoon saleratus; mark into sticks.

BAR CANDIES.

BROWN ALMOND BAR.

Ten pounds of Sugar, large spoon of cream of tartar, and when it begins to boil, add six pounds of Almond Nuts, after having picked out all sh.e.l.ls and dusted the nuts thoroughly; stir slowly, keeping the sides of the basin well washed, until nuts are as brown as wished, and slide off the spatula easily when raised up; pour out between iron bars, about one inch thick; when cold enough not to run, cut into bars with batch knife and a mallet.

BROWN ALMOND BAR, (With Glucose).

Six pounds of Sugar, four pounds of glucose; cook to the Hard Crack, then add six pounds of Almond Nuts; stir until the nuts cease cracking, and it is done; pour out as before.

BLANCHED ALMOND BAR.

Same as Brown Almond, except blanch the Almonds; this should be done sometime before making the bar, so the nuts will be dry.

PEA-NUT BAR.

Same as Almond Bar, except use ten pounds of Pea-nuts.

SLICED COCOANUT.

Ten pounds of Sugar, large spoon of cream of tartar; cook to a Hard Crack, or 290, then add slowly, five sliced Cocoanuts; (after paring the Cocoanuts, cut them into halves, then slice them with a spoke shave); stir carefully, till nuts are as brown as desired, then pour out between iron bars, same as other nut bars. If cooking with glucose, use same quant.i.ty as for Almond Bar.

BRAZIL BAR.

Ten pounds of Sugar, ordinary spoon of cream of tartar, or six pounds of Sugar and four pounds of glucose; cook to a Hard Crack, or 290, then pour out one-half of the batch between iron bars, and scatter over this five or six pounds of Brazil-nuts, after tr.i.m.m.i.n.g all the dark skin off them so that they are nice and white; now pour over the nuts the remaining syrup, and cut into bars.

ENGLISH WALNUT BAR.

Same as Brazil-nut Bar.

FRUIT CANDY.

Six pounds of Sugar, one quart of water, a heaping spoon of cream of tartar, or two pounds of glucose; cook to a Hard Crack; then add, carefully, four pounds of fruit, such as Cherries, Figs, seeded Dates, cut up Citron, blanched Almonds, Brazil-nuts, a few slices of Cocoanut, or any other nice fruits or nuts; stir slowly, for a few minutes, until the fruits slide off the spatula, freely; then pour out on a greased slab between iron bars, and cut into bars as Nut Candy.

MOLa.s.sES SLICED COCOANUT.

Open, pare and slice, with a spoke shave, five fresh Cocoanuts; then place on a slow fire, one quart best N. O. Mola.s.ses, and one-fourth pound sweet b.u.t.ter; when it boils add the Cocoanuts; stir all the time over a very slow fire until it reaches the Soft Crack, in winter, or Crack, in summer; pour out on a greased slab, and spread out thin with a palette knife, then cut into such sized bars as wished; wrap in wax paper in summer.

BLACK WALNUT CANDY.

Six pounds of Sugar, one quart of water, small spoon of cream of tartar, or one pound of glucose, and one-half pint N. O. Mola.s.ses; cook to a Hard Crack, then add one-half pound sweet b.u.t.ter, and stir until the batch again reaches the Hard Crack; set off and stir in one teaspoon saleratus; then pour out on a greased slab, and scatter over the batch two pounds of picked-over Walnuts; fold up the batch and kneed the Walnuts through it; then, when cold enough, form into a small square; lay before the heater on the spinning table, and while one person keeps it in shape, let another cut it into slices. Another way is to cook just to the Soft Crack, and serve in the same manner as above, but wrap the squares in wax paper.

CARAMELS.

These Caramel receipts are the _best in the world_, and the author questions the ability of any one to produce a Caramel that will excell them in any particular. After once making by either one of the following formulas, no other will be used, as they are worth a dozen times the price of this book, to any one wis.h.i.+ng to give his trade a fine Caramel.

VANILLA CARAMELS, No. 1.

Open eight cans of Condensed Milk, (Osprey Brand, is the best, manufactured by Canfield Condensed Milk Co., Baltimore, Md.; when this can not be procured, use Eagle Brand); empty cans into one gallon of sweet Cream, and stir until all is of one consistency; reject all small lumps that may be in the milk, as they will settle at the bottom, and burn the batch; now add to the mixture twelve pounds of Sugar and six pounds of glucose; put on the fire, and when it begins to boil, split three Vanilla Beans to the stem, and sc.r.a.pe out the centers; tie the beans together at one end, and add them, with the sc.r.a.pings, to the batch; cook over a slow fire, to a Soft Crack, stirring all the time; pour out and remove the beans. In case the extract of Vanilla is used, add it just before pouring out on the slab.