Frye's Practical Candy Maker / Comprising Practical Receipts for the Manufacture of Fine "Hand-Made" Candies

by George V. Frye

FIG PASTE.

Eight pounds of Sugar, two pounds of glucose, one pound and four ounces of Starch, two gallons of water, and a little less than one-half a teaspoon of dissolved Citric Acid; put the Sugar and water on the fire; add the acid; when the batch comes to a boil, add the starch dissolved in a little water; add whatever color, and flavor desired, and cook, stirring all the time, until by testing it in cold water, it leaves the fingers on cooling; pour it on a greased slab between iron bars; when cold, sieve over it pulverized Sugar, and cut it into small squares.

JELLY GUM DROPS—LEMON.

Twelve pounds of Sugar, two quarts of water, and a small spoon of cream tartar; put on the fire and dissolve; then add one pound of dissolved Gum Arabic, and a few drops of Lemon Oil; cook to a Soft Ball; then remove and with a funnel run it into starch prints; sieve a little starch powder over the tops, and set them in the dry closet till next day; then take them out of the starch, and crystalize or dip them in melted Fondant.

JELLY GUM DROPS—ROSE.

Same as Lemon, except color with a few drops of liquid Carmine, and flavor extract of Rose.

A. B. GUM DROPS—"OLD STYLE."

Put six pounds of pure white Gum Arabic into a basin with one-half gallon water; place this basin inside of another one containing water; put on the fire and stir until dissolved; then set off, and put on the fire ten pounds Sugar and cook to a good Soft Ball, and pour it into the dissolved Gum Arabic; now, let it remain undisturbed for awhile; a scum will form on the top; remove this, then with a funnel run it into starch prints; sieve some starch over the tops; put them into the closet at a temperature of about 150°; let remain until next day; then remove and dust off any loose starch with a fine brush, and put to crystal. If a hard Gum Drop is wanted, use more Gum Arabic and less Sugar.

CORDIAL DROPS.

Six pounds of Sugar, one quart water; cook a good thread, or about 222°; remove from the fire and add one pint of Cologne Spirits, or ninety-eight per cent. Alcohol, having added to it whatever color and flavor desired; now, with a funnel run it into starch prints; sieve a little starch powder over the tops, and set in the warm closet till next day, they may then be removed from the starch and crystalized or dipped in melted fondant. Brandy drops are made in the same manner, except use Brandy instead of Alcohol.