Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1894-08-31
MAKING CANDY.
How Sugar and Glucose Become Con-
fectionery by Boiling.
Noles Regarding its Purity and Process Of
Of Rolling and Moulding.

iIS iVS'AtI tUOE d
few notes regarding the making of confec.
'oacry. The room is far from cool
rne and even those troubled with
,oAstant cold feeling would find
the temperature Of this room too warm.
After remaining there few weeks, how
ever, one becomes accustomed to the
warmth.
The first noticeable feature was three
stoves, constructed especially for boiling
the syrup, and in the large deep pans was
the candy in fiuid state, bubbling over the
fire of red Goals. Great care is exercised in
handling the mixture in this hot state, to
avoid being burned. While water at PIP
degrees is as hot asst can be, candy grows
hoter and reaches over 300 degrees in
many cases, according to the kind made.
Candy is cooked by degrees.
In the preparation Of candy the best
guilty Of fine graduated sugar 10 used,
and for some kinds confectionery sugar.
Placed in the large pan with the sugar is
glucose, which is made from corn. This
is added to keepthe candy from turning
back into sugar. great many people
think that glucose is an adulteration, but it
is not. At the time the reporter visited the
room some colored stick candy and pepper
mint drops were being made. Tables about
3xi feet were at one side of the room and
upon the top was layer of starch about
an inch tllick. In This starch moulds had
been made Of the size suitable for that kind
of candy. The large pan containing the
candy IN its boiling state. the temperature
being "a degrees was taken off the stove.
A small amount Of coloring matter was
then poured into the pan. After thorough
stirring the fluid was dipped into funnel
and poured into the moulds in the starch,
where it remained a short time, about 90
minutes, and was taken out in hard state.
The process Of making the striped candy
sticks was more interesting and quite diff
cult. The warm fluid in the pan, about %
degrees hotter than that in the other dish,
was taken out and poured on marble slab.
This slab will weigh 1900 lbs, and was
covered with starch TO prevent the candy
from sticking to it. A large piece was cut
from the main lump and coloring added
to it. Both pieces then went through
cooling process aud when this was conf
pleted the larger lamp was placed upon
hook, attached TO post in the center of the
roann ma pnTIqI Nv working IL in this
manner for several minutes it became white.
The two Jumps were then taken to side
board and placed i'll front of n little heater.
A piece was cut from the larger lump and
placed beside the colored piece. These two
were pulled out cut four times and the
cut parts laid side by side. This made awide
piece Of strips, red aud white, which was taken
in the form of d layer and placed upon the
top of the large white piece. BY the aid of
this heated the large lump was softened
sufficiently to pull easily, and pulling pro-
cess again took place, two workmen handl-
ing the same piece. 1t was drawn out into
sticks each one having eight stripes upon
the outside while the center was white. In
this same manner the various designs are
marked in the center or on the outside of
candy
The colorings are all made from vegeta-
bic matter, and are the oil, not the extract,
making them very expensive A small
bottle was shown that cost S.. All
colors are keptan by mixture of differ
ent tints the shade desired is obtained. A
machine with brass rollers is used for max
ing acid drops and the like. For making
horehound candy the raw herb is stepped.
confectionery sugar is used in the com
position of waters. The sugar is melted
and the gelatine added, after which it is
kneaded in the same manner as dough,
rolled into Jumps, cut off, spread upon
slab Of marble, rolled out into thin layer
and then cut into the desired size with
wafer cutter. In this soft state any stamp
or letters can be printed upon it.
For making the nut candy the nuts come
raw, all shelled, and are put into the candy
while boiling and cooked with it. Choco-
la.es are easily made. The filing under
goes boiling like those already explained
and il then ruin into moulds. The cover
ing with the chocolate IL quite interesting.
The chocolate is placed in machine, at
the bottom of which is large pan contain
ing lot water which softens it until it forms
thin mixture. This is then poured over
the Jumps taken from the moulds.
All kinds and designs are made and in
some Of the colored work it is difficult to
have the shades even, etc. Aunt Rebecca's
cough drops are made by this firm and now
5000 boxes are waiting to be filed. Three
men are steadily engaged and everything is
lively from morning till night.
Leonard w. Taylor died at his home on
Patterson street, Thursday evening, at the