The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1882-05-24
MAKING CANDY.
Some of the Secrets of the Business.


When granulated sugar is worth ten and
one-half or eleven cents per pound, it must
be clearly seen by any reasonable person
that pure candy can not be made and sold at
ratail for twelve and one-half cents per
pound. Gum drops, such as are usually sold
at the above price at retail, are known by
confectioners as "a. B." gum drops,> and
usually can be had Tor seven and one-half
cents to eight cents per pound in barrel
lots" These goods contain very little SUI
gar or gum arabic, the chief material used in
the production being starch. Most retail
confectioners are 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 re-
quires. 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 great craze; every confec
toner was either making or advertising
csramels. But, like all goods subject 10
freaks of fashion, these fell off, until now
they only average regular" with other
styles and kinds. They were made in diff
ferent fiavOrs-chocolate, vanilla, almond,
walnut, Roman punch, cream, raspberry,
lemon, and almost every kind known 10 the
art of the confectioner. Chocolate creams
have always taken, and probably will
always take, the lead on sales and de-
mand for candy. They possess a deli
cate flavor, and, if good article, are with
out an equal The inside, or CREAM" is
made by slowly boiling the sugar To > GER
tain degree (called grain sugar. and then
pouring it on marble, where it is work ed
with spade" until the desired substance
is obtained. The small cones are then made
in two ways, either by rolling with the hands
(called handmade drops'') or br az in
melting and running in the form, in starch.
They are then coated with the chocolate,
which varies in price from twenty-five cents
To forty-ive cents per Iound. Gum drops,
water lozenges. cream work Tor French
mixture brandy drops and other varieties,
are all run in starch. The starch is pulver-
lied, and evenly laid in a wooden tray /;
small good or plaster paris patterns are then
pressed into IL, making the mOldS. The
material is then poured in, and, when ready,
the starch if sifted and the candy remains
in the sieve MolasSes candy Is
pulled on a hook, and then cut off
in lengths. Boston chips are made
in precisely 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 altar il is turned on the
marble, with lemon. horehound, checker
berry peppermint and other oils, and then
either cut in kisses or run through ma
chine in drops. During the winter season
goods are made expressly for 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 all
hand work. Candy toys are also made from
sugar -four, etc, and then painted to give
them more attractive appearance. The
colorings used by confecuoners are chiefly
of vegetable origin, although most OF
the red tints are made by the use of cochi-
neel, which is also used to give colcr to
straw berry ice cream.