Ginger Candy.—Boil a pound of clarified sugar until, upon taking a drop of it on a piece of stick, it will become brittle when cold. Mix and stir up with it, for a common article, about a teaspoonful of ground ginger; if for a superior article, instead of the ground ginger add half the white of an egg, beaten up previously with fine sifted loaf sugar, and twenty drops of strong essence of ginger.
Ginger Lozenges.—Dissolve in one-quarter of a pint of hot water half an ounce of gum arabic; when cold, stir it up with one and a half pounds of loaf sugar, and a spoonful of powdered ginger, or twelve drops of essence of ginger. Roll and beat the whole up into a paste; make it into a flat cake, and punch out the lozenges with a round stamp; dry them near the fire, or in an oven.
Peppermint Lozenges.—Best powdered white sugar, seven pounds; pure starch, one pound; oil of peppermint to flavor. Mix with mucilage.
Peppermint, Rose or Hoarhound Candy.—They may be made as lemon candy. Flavor with essence of rose or peppermint or finely powdered hoarhound. Pour it out in a buttered paper, placed in a square tin pan.
To Clarify Sugar for Candies.—To every pound of sugar, put a large cup of water, and put it in a brass or copper kettle, over a slow fire, for half an hour; pour into it a small quantity of isinglass and gum Arabic, dissolved together. This will cause all impurities to rise to the surface; skim it as it rises. Flavor according to taste.
All kinds of sugar for candy, are boiled as above directed. When boiling loaf sugar, add a tablespoonful of rum or vinegar, to prevent its becoming too brittle whilst making.
Loaf sugar when boiled, by pulling and making into small rolls, and twisting a little, will make what is called little rock, or snow. By pulling loaf sugar after it is boiled, you can make it as white as snow.
Common Twist Candy.—Boil three pounds of common sugar and one pint of water over a slow fire for half an hour, without skimming. When boiled enough take it off; rub the hands over with butter; take that which is a little cooled, and pull it as you would molasses candy, until it is white; then twist or braid it, and cut it up in strips.
Fine Peppermint Lozenges.—Best powdered white sugar, 7 pounds; pure starch, 1 pound; oil of peppermint to flavor. Mix with mucilage.
Everton Taffee.—To make this favorite and wholesome candy, take 1½ pounds of moist sugar, 3 ounces of butter, a teacup and a half of water and one lemon. Boil the sugar, butter, water, and half the rind of the lemon together, and when done—which will be known by dropping into cold water, when it should be quite crisp—let it stand aside till the boiling has ceased, and then stir in the juice of the lemon. Butter a dish, and pour it in about a quarter of an inch in thickness. The fire must be quick, and the taffee stirred all the time.