Candy Making Secrets

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 .

View Full Text

Details

  • File Type
    pdf
  • Upload Time
    -
  • Content Languages
    English
  • Upload User
    Anonymous/Not logged-in
  • File Pages
    95 Page
  • File Size
    -

Download

Channel Download Status
Express Download Enable

Copyright

We respect the copyrights and intellectual property rights of all users. All uploaded documents are either original works of the uploader or authorized works of the rightful owners.

  • Not to be reproduced or distributed without explicit permission.
  • Not used for commercial purposes outside of approved use cases.
  • Not used to infringe on the rights of the original creators.
  • If you believe any content infringes your copyright, please contact us immediately.

Support

For help with questions, suggestions, or problems, please contact us