Caramels.
Candy Orange Drops.
To make such a mass into tablets, it is necessary only to pour out on a well-greased slab, turning the edges back if inclined to run, until the candy is firm, and then scoring with a knife so that it can easily be broken into pieces when cold. To make “drops” a suitable mold is necessary.
Experiment as to the sufficiency of the boiling in making candy may be saved and greater certainty of a good result secured by the use of a chemical thermometer. As the syrup is boiled and the water evaporates the temperature of the liquid rises. When it reaches 220° F., the sugar is then in a condition to yield the “thread” form; at 240° “soft ball” is formed; at 245°, “hard ball”; at 252°, “crack”; and at 290°, “hard crack.” By simply suspending the thermometer in the liquid and observing it from time to time, one may know exactly when to end the boiling.
Gum Drops.
A Good Summer Taffy.
Chewing Candy.
Montpelier Cough Drops.—
| Brown sugar | 10 pounds |
| Tartaric acid | 2 ounces |
| Cream of tartar | 1/2 ounce |
| Water | 1 1/2 quarts |
| Anise-seed flavoring, quantity sufficient | |
Melt the sugar in the water, and when at a sharp boil add the cream of tartar. Cover the pan for 5 minutes. Remove the lid and let the sugar boil up to crack degree. Turn out the batch on an oiled slab, and when cool enough to handle mold in the acid and flavoring. Pass it through the acid drop rollers, and when the drops are chipped up, and before sifting, rub some icing with them.