The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1882-07-12
MAKING CANDY.
some Of the secrets of the business.


When graduated sugar is worth ten and
one half OF eleven cents per pound, it must
be clearly seen by any reasonable person
that pure candy cannot be made and sold at
retail for twelve and one-half cents per
pound, Gum drops, such as are usually sold
at the above price at retail, are known to
confectioners us "a. b." gum drops, and
usually can be had for seven and one-half
cents to eight cents per pound in barrel
lots" These goods contain very little sugar
or gum arabic, the chief material used in the
production being starch Most retail con-
fectioners ara now employing their own
help and manufacturing at least two-thirds
of the goods they sell. They find they can
get up better styles, have their goods fresh
made as often as they want them and in as
small quantities as demand requires What
candy may be stale is readily made over
again in some other style, and they suffer no
loss. About three years ago caramels were
the greatcraze; every eonfectioner was either
making or advertising earalnels. BIT like
~ Goods subject to freaks of fashion, these
1el ou, uiVt nes,lh>.ae, ,aia1 q ossara4ye reQu-
lar " with other styles and kinds. They are
made In different hayors-chocolate, vanilla,
almond walnut, Roman punch, cream, rasp-
berry, lemon, and almost every kind known
to the art of the confeetioner. Chocolate
creams have always taken, and probably will
always take, the lead on sales and demand
for candy. They possess delicate flavor,
and, if good article, are without an equal.
The inside or " cream, +" is made by slowly
boiling the sugar to certain degree Called
grain sugar., and then pouring it ON mar
BILE, where it Is worked with "spade" un-
til the desired substance is obtained. The
small ones are then made in two ways, either
by rolling with the hands (called "hand-
made drops " or again by melting and run
ming in the form, in starch. They are then
coated with the chocolate, which varies in
price from twenty-five to forty cents per
pound. Gum drops water lozengers cream
work Cor French mixture ny. brandy drops
and other varieties, are all run in starch.
The starch is pulverized, and evenly laid in
wooden tray. small wood or plaster paris
patterns are then pressed into it, making
the molds. The material is then poured in,
and, when ready, the starch is sifted and the
candy remains in the seive Molasses candy
is pulled on a hook, and then cut off in
lengths. "Bosson chips" are made in pre-
cisely the same way, but pulled out from
heater in the long thin ribbon shapes to be
seen in the shop windows. Plain sugar is
boiled and favored, just before taking from
the fire or after it is turned on the MARBLE
with lemon horehound, checkerbeny, pep
permint and other oils, and then either cut
in kisses" or run through machine in
drops. During the winter season goods are
made expressly Tor the holiday trade, such as
barley toys, canes, baskets and various other
designs. Barley toys are made from pure
sugar, and either run in large molds or
(by large manufacturers cut by machinery.
Baskets and canes are ali hand work Can.
dy toys are also made from sugar, -four,
etc., aud then painted to give them more
attractive appearance. The eoloring used
by confectioners are chiefly of vegetable orr.
gin, although most of the red tints are
made by the use of cochineal, which is also
used to give color to strawberry ice cream.