Candy Making Secrets

C a n dy M a ki n g S e cr e t s by MARTIN A . PEASE In which y ou ar e taught to d uplicate AT H OME n ca the fi est ndies m ad e b y any one . C ontaining r ecipes never published r in this fo m b efore. Published by PEASE AND DENISON N ILLI O I ELGl , N S EM RY Of CO NGH QS S Um Games:ti ecesvaci MAY 23 1 908 Gawa i n ; u m : 2 3 f ee 3 CO PY RIGH T , 1908 . PEASE AND DENISON Th e News - Ad vocate n I in i Elgi , ll o s To My WIFE AND BABIES whose fondness of candy led m e to m ake such a success of Hom e Ca ndy M ak n th b k is i g , is oo RESPE CTFULL Y DEDI CA TED By the A uthor INTRODUCTION I I ns N G V N G you the recipes and i tructions contained herein , I have done wh at ~ n o other candym aker ever did to my w a kno ledge , as they always refuse to teach nyone to make candy at home . e m e Aft r teaching a few ladies , the incessant demands on for lessons led me to the writing of this book . It is diff erent from mo st oth er books on H ome Candy M — aking , as I teach you the same method as used by the finest s confectioners , with use of a thermometer , which enable you to always make your candy the same . The cooking of candy is the most difficult part as you all w o s t h f o r kno , but the thermometer d e at you , and practice is all you need to enable you to make your candy look as fine as that seen in any store in the country . Every recipe is practical and reduced to a size that can be d conveniently made at home , and every etail gone into ; but if I w from any cause you do not have success , will ans er all ques tions you desire to as k pertaining to any recipe given in this o bo k , providing you enclose a stamp for reply . With this assistance , you cannot fail to succeed . Yours very truly , M A RTI P A S . N A . E E l i l t n I ll . M ar c 1 9 08 E s h s . g , , , INSTRUCTIONS can d i s S T H I S method of making y new to most of you , it l a will be necessary for me to lengthen my instructions somewhat , and I will also teach you many ideas in regard to candymaking y ou never had before . You will find it i s far easier to make candy by this method b than by the old familiar one you knew before , and esides , when e . you have it made , you will hav candy to be proud of s e s e I wi h to mpha ize the fact right here , that th re are a r f a s numbe of candies too di ficult to make at home , such stick oc l d es cr i candy , ch o ate chips , buttercups and candies of that p n tio , as they require certain tools and appliances only used in w c n candy kitchens . I will only ans er questions in regard to a dies the recipes of which are given herein , as there is variety r f o . enough anyone in this b ook Crystallizing fruit and rose or. v u iolet leaves cannot be done successf lly at home , so please do as not write for this recipe . Confectioners always buy theirs it ' i s n h cheape r a d t ey are far b etter than can be mad e at home . It does not hurt any candy to be stirred constantly before n comi g to a boil , and in fact this should be done to keep the sugar from burning before it is dissolved . You should always cook your T h e i candy on a hot fire . e quick r most candies cook the less l able they are to grain for you . All candies with milk , cream , butter or m olasses in them should not b e coo ked on quite as hot a fire as l other candies , as they are liab e to stick to the kettle . Such candies m ust be stirred constantly but gently during the whole process of cooking . Do not stir them too hard as this m ight m i s u make the go to sugar , but the idea to keep them agitated j st t n e enough to keep from sticking to the bot om of the kettle . O of the most i mportant things to do is to see that all the grains of ( 7 ) 8 i 1 Can d y M ak ng S ecr ets . undissolved sugar on sides of kettle are washed down thoroughly h . Us e a o before your candy boils a sm ll sp nge or piece of clot , wet an d . it well , quickly wash down the sides of kettle Do this - j ust before your candy comes to a boil . Splashing the syrup up w ri it l" on sides of kettle ith the paddle while stir ng , wil help a i o n k great deal . After wash ng it d w cover the ettle for a few m as i r i s oments until it steams well , this w ll emove any g ra n i s e o n overlooked . There no exact time n cessary to steam d w your kettle as you cannot spoil i t by letting it steam a few m o ments too long . o N ever cover any candy to steam it d wn that contains cream , as con t ai m n l milk , molasses or butter , candies g such articles wil r boil up ove the top of kettle i f covered . u s i o Do not be afraid yo r candy , ( excepting kind ment ned above) will burn 1 f your fi r e i s hot, as it i s impossible to b urn i sugar and water , or sugar , glucose and water , until the mo sture has all evapo rated and that i s at about three hundred and fifty i ou . degrees , and y never cook candy this h gh at home Another i s t cool u i ck l very essential thing to remember , your candy mus q y after it is done or i t will grain . By graining I mean what is " commonly called going to sugar. o Never _ cook m re candy than you can cool quickly, but in r making fondant or center c eam , always make as much as you can at a time as i t will keep well and is easier to make in large t o s h i n batches , and also acts much better han it d e w en made small batches . ' n as Y our ca dy , you will find out , will always act better on a _ n i dry day than it will on a damp o e. You m ay ncrease or de o crease any batch in the b ok as you desire , but you must always ach cook it to the degree given in the book for that recipe . E can d y m u s t b e cook ed t o th e d eg r ee g i v en r eg ar d les s of s i "e of t ba ch . ’ C e s o onf ctioner never co k XXXX or confectioner s sugar , as a many suppose , so always use ordinary granulated sug r unless s otherwise directed . Always u e cold water and do not add any as more than necessary , it must cook out before the candy is done , f w as which will require longer i you use too much ater , and I o b e . t ld you before , the quicker your candy cooks the better it will t ti 9 I ns r u c ons . All high cooked candies , such as peanut brittle , butter t affi es d w scotch , bar candies and will get sticky in amp or arm e weather and there is nothing you can do to prevent it , exc pt wrapping it in wax paper or keeping it in something air tight , which will to a certain extent keep it dry and crisp much longer than when it is exposed to the air . C hocolate coated candies will keep nicely for weeks , ex ce t i n p g the ones with a soft center , such as Bitter Sweets , as they - begin to d ry out when three or four weeks old . Bon bons dipped in the way I describe will keep two or three weeks without dry - e - n . b on m b d ing out By bons I ean the on s dipped in bon cream , - c h on s . not the ones dipped in cho olate , as I never call those bon Chocolate dipped caramels and chocolate creams m ade with " n center cream , are better whe a week or two old . as that gives o en .

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