Audubon County Republican. [volume] (Audubon, Audubon Co., Iowa) 1885-1894, 1890-05-01
CANOY-MA kiN3.


Tho Process 30 Nnnurnr'u Of ypri.
OTIS Kind, or s.ccharsn" cnltcacie..
Candy as male IN New Var: tn-day ,Inp'oyr
men almost ut rely. says NE Sr,c York y..s
The work Is hard, and r,quir,sa good iea
Of strength. Packing It into nuxes aud sell
lug 1t is the work OF girls ana women The
place whore II Is made may he ans kind Of 0
room or cellar where the furnaces cun be sci
up.
The things necessary are largo copper kst.
ties. slabs OF marble or stone, q large table or
two, and large hook fastened ~ a post OF
the wall To these are added a thermometer
which Is marked 10 400 degrees Fahrenheit, q
cutter like rolling-pln, with movable cuttir
dishes OF steel which can bc set at different
distances from each other, a pair Of scales
some machln"s which, by turning crank,
VIII force the candy through and melt 1t into
such little shapes rs the peppermint drops;
some stamps to form loze3ges, a pair o: scis.
sors, and Two or three knives. or course sugar
OF various kinds, honey, fayoring extracts,
nuts, and fruit must be added, for IL |, out OF
these that the candy Ia actually made
Now, watch candy-inalier as he mRhes a
batch. Taking an open copper kettle he pues
In brown sugar and water. Placing this on
the open furnace he let's It boil until the
thermometer shows there are 32J degrees OF
heat. Into the brown and bubbling mass he
pours quantity of strips OF fresh cocoanut,
and mixes the whole thing together with q
long stick.
As the process goes on the boiling mass gets
darker and darker. Suddenly be takes out
the stick, and, selling the pot by its handles,
"a 30 y
previously rubbed with sweet oil With a
rapid motion he pours II all out in a great
cake, and almost as fast as 1t touches the
table tho candy sinks to the bottom In a thin
layer holding the cocoanut stripes on top.
With the cutting-roler he marks 1t out into
strips about two inches wide These are then
lifted from the slab by having long knife
run under them, separated, and as soon as
they are perfectly cold they arc piled up on !
trays and are read to be sold.
The next ''batch" Is to be turned out into !
long sticks. They are to be two colors, light
yellow and white. This time the batch Is cut
In to two parts, and each one while still hot is
rolled up into mass lie loaf OF bread.
One OF these Is taken 10 the hook, placed over
u, and pulled. As the pulling goes on 1t
changes from dark brown to light. then TO
yellow, and at last to white like silver.
]
brown candy and the two are moulded into a |
mass Carrying this over to the long table,
the confectioncr begins to pull out one end of |
IL. As he works 1t lengthens until It is a
stick about eight feet long and the size of a
mans third finger.
The so-called cream which Is inside the
chocolate GRAINS so many people like is made
QUICKLY. White sugar, honey, and water are
mixed and boiled until the temperature reach
IS 25o degrees Sometimes, II the cream ia to
n anfN u
i Is put aside TO cool in the kettle 1t now
looks Ike mass OF colorless jelly more than
'nvthlng else. But when It is only about as
warm as the hand the cream Is beaten. At
his point the flavorlng goes In. As the beat
ng goes on 1t begins to turn white until at
asst It is like a mass of ice cream in color.
Then II is done aud &c poured iuto the key
n which i is kept Here as IL becomes per-
ectlv cold 1t gets hard, so hard that
has to be dug out with knife in great
umpe.
To get il soft again ready to eat II is poup5.
a and worked with the hanls until II gragu-
lly becomes like putty that has been thorough.
' knecded for use. II chocolate creams arc
o be made out Of little cones IRE nodded by
ne fingers and Dipped for moment into the
lot chocolate.
The rule Is the higher the heat the harder
he candy when made, The degrees of heat
ecessarV range from 240 degrees Fahrenheit
0 34o degrees and those most commonly u.s.
" a'o -o' -ou oJV, anu Oh degrees These !
candy making NAV be called soft, like the
reams, soft like soft taffy. hard like hard
ahy, and very hard like cocOanut candy The
ANDY will not burn as long as 1t Is stirred and
ot allowed 10 ret above these temperatures
ut the difficulty Is that at the last IL rises
cry rapidly. From 80 degrees to 800 de-
rees did not take over minute. 1t is well,
hen, In making candv at home to complete
be operation upon the covered stove with the
ampers closed TO reduce the heat ms there is
hen less danger Of a sudden smell and cry
rom someone, "Oh, dear, It's spoiled"