Daily globe., 1883-05-26
MAKING CANDY.
Some of the Secrets Of the B,,s;,,e.


Some Of the Secrets of the Business.
When granulated sugar is worth 104
or Il cents per pound it must be clearly
seen by any reasonable person that pure
caody cannot be made and sold at retail
1of l23 cents per pound. Gum drops,
such as are usually sold at the above
price at retail, are known by confection-
ers as GA. B" gum drops, and usually
can be had at y to cents per pound in
barrel lots" These goods contain very
httle sugar or gum arabic, the chl. ma
terlal used in their production being
starch. Most retail confectioners are
now employing their own help and man
utacturlng 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 great craze; every
confectioner was either making or ad-
vertising caramels. But, like all goods
subject to freaks of fashion, these fell off,
until now they only leverage regular"
with other styles and kinds. They were
made in different favors- chocolate.
vanilla, almond, walnut, Roman punch,
cream, raspberry, lemon and almost
every kind known to the art of the
confectioner. Chocolate creams have
always taken, and probably will
always take, the lead on sales
and demand for candy. They possess a
delicate flavor, and, if a good article,
are without an equal. The inside, or
'cream," " is made by slowly boiling the
sugar to a certain degree (called grain
sugar., and thea pouring it on marble,
where it is worked 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 y or by again melt
ing and running in the form, in starch.
They are then coated with the choco-
late, which varies in price from % cents
to - cents per pound. Gum drops,
water-lozenges, cream work (or "French
mixture y, brandy-drops and other va
rieties, are all run in starch. The starch
is pulverized, and evenly laid in wood
en- tray; small wood or plaster-paris
patterns are then pressed into it, max
ing the molds. The material is then
poured in, and, when ready, the starch
is 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 the
heater in the long, thin ribbon shapes
to be seen in the shop windows. Plain
sugar IS boiled and favored, just be-
fore taking from the fire or after it is
turned on the marble, with lemon, hore-
hound. checkerberry, peppermint and
other oils, and then either cut in
"kisses" or run through a machine in
drops. During the winter season goods
are made expressly for the holiday
trade, such as barley toys, canes, bas-
kets and various other designs. Barley
toys are made from pure sugar, and
either run in large molds or Oby large
manufacturers cut by machinery, Bas-
ket5 and canes are all hand work. Candy
toys are also made from sugar, -four.
etc, and then painted to give them a
more-attractive appearance. The color
ings used by confectioners are chiefly OF
vegetable origin. although most of the
red tints are made by the use Of cochi-
neal. which is also used TO give color to
strawberry ice-cream.