BRITTLE CANDIES.
This class of candies are leading the bar goods, as they are more delicate and are not so hard on the teeth, and by making black walnut, Brazil nut, hickory nut, pecan and almond brittle the same as you would filbert brittle, you will find a ready sale for them, if made in small batches and fresh daily.
BUTTERCUPS.
8 pounds sugar,
1 pound glucose,
Water to dissolve same.
Cook to 320°; pour on slab; when cold enough pull on hook and flavor to suit; twist the air out and flatten it out on the spinning table, and place the center in it and close the ends, form it in a round piece as for stick candy and pull it out as stick and cut with buttercup cutter, or run caramel cutter over it. While you are working on the above batch have your helper get the center ready, so as when you take it from hook it is ready for you; make the center of warm No. 1 fondant, by placing the fondant in front of table furnace and adding a little XXXX sugar in it; get it good and warm, as a cold center will cause the outside to crack when pulling or cutting.
You can cook 2 pounds of glucose just to a boil, then set off on a barrel, stir in ground nuts of any kind or ground figs to a stiff paste. This is a good center and quickly made.
Every candy maker has his own way of making centers for buttercups, but I find the above good enough, as they sell as good as any I know of. In fact, buttercups and Boston chips are back numbers and out of date in most parts of the country.
In making buttercups practice alone will teach you, as there are so many kinds of centers, and outside wrappers, some with stripes, some plain white; also others colored pink, violet, green; some with outside not pulled, but clear; so you will find out that experience alone will teach you to make a nice line of the above goods.