One pint of glucose weighs one and a half pounds.
Corn Syrup, which is ninety per cent. glucose, may be purchased at almost any grocery and may be used as a substitute for glucose. Use a little more than the amount of glucose called for. Corn syrup is of a yellow color, consequently all of the candies in which it is used will be of a cream color. (See cream of tartar.)
Acetic Acid. The addition of acid in candy, “breaks the grain” of the sugar, and brings out the flavor.
It may be purchased at a drug store. Ask for No. 8 and five cents worth will last a long time because it is only used for making fondant and oriental creams.
Cream of Tartar. (Substitute for glucose.) As a rule a fourth of a teaspoonful of cream of tartar is used for every five pounds of sugar in making various kinds of candies, such as butterscotch, brittle, center cream; it may also be used for making a grainy fudge, which is the only exception when it is used in a stirred candy.
Japanese Gelatine, a vegetable gelatine, is used in making the various jellies. The ordinary gelatine cannot be used as a substitute.
Nonparaf must be used instead of paraffine in all candy made for sale, on account of the pure food laws. It is used in chewing taffy and caramels; it keeps them in shape and preserves their good qualities. It may be omitted, but by so doing a certain chewing quality of the candy is destroyed.
Chocolate. Only coating chocolate should be used for candy making because it is stronger in flavor and imparts a delicate taste such as no other kind does. It may be bought of any confectioner, who makes his own candy, in ten pound cakes.
Flavors. The best candies may be spoiled by using cheap flavorings, and we strongly advise you to buy the very best. Only a few drops are required for flavoring candies and, by buying a few at a time you will be able to have a large assortment in a short while.