Any of these may be cut down or increased as you desire, but always use the same proportions, and cook the batch to the same degree. Remember, the degree is always the same, no matter how large or small you make your batches.
Do not think it absolutely necessary to get everything in the line of tools that we mention in this book, to have success with your candy, as it is not. For our whole aim is to teach you how to make your candies with as little expense as possible. But to those who wish to go into it a little deeper than others, or who make their candy to sell, it would be well for them to have as many of these tools as possible, for while not being a necessity, are a great convenience.
These candies can be made at an average cost of from eight to fifteen cents per pound for the materials used in them. In bon-bons the cost is considerably lower than in chocolates as you will find out.
This chocolate coating you will use for dipping, is very expensive, but you will find your chocolate creams cost you about fifteen cents per pound in the end; and they are the same grade of chocolates that you pay from sixty to eighty cents per pound for in the best candy shops.
There is no way to cheapen your coating chocolate, but one pound of chocolate will cover two to three pounds of candy, according to the kind of candy to be dipped, as some are heavier than others.
By bon-bons we mean the fancy colored ones with the fancy centers, and coated with bon-bon cream; not chocolate coated ones, as we call those chocolate bon-bons.
The cooking question, which is three-fourths of candy-making, is here solved by the use of the thermometer, which accompanies this book. By cooking your candy with a thermometer, you are not only exempt from burning or overcooking your batches, but your candy will always be exactly the same; and after you have made the bon-bon cream alone, you would not take many times the cost of this book for your thermometer, if you thought you could not procure another.
If at any time you have trouble with any recipe, look and see if you have followed the instructions exactly as written, and if you have and it does not act right, drop us a line, enclosing a stamp for reply, telling us in as few words as possible, how it acts and where it is not right, and we will write at once where your trouble is. If one of your batches shows signs of turning to sugar or gets gritty, simply try it again and use a little more glucose than called for in the recipe. But we know that if you follow the instructions and read every recipe carefully before making it, that you will never have any trouble, as we make these candies ourselves every day, and we know that these recipes are correct. Therefore we repeat, that you must be exact in your weighing and the degree you cook the batch to, if you wish success.
These candies can be seen at any time, at either of Mr. Ned. R. Goldberg’s stores in Canton, O.