You can also dip the above in maple fondant; they are nice eating and sell well.
By making batch of nougat, such as maple nougat, using dark brown sugar, you will find you will have a fine piece of goods, and one hard to imitate by others, as the above sugar gives it a rich and peculiar flavor.
STICK CANDY.
10 pounds sugar,
2 pounds glucose,
Water to dissolve same.
Cook to 310°; pour on slab; fold up at once, and cut off about 1 pound and color it a dark red; set it where it will keep warm; now pull the large piece good and white, and flavor peppermint while pulling; twist air out and then flatten it out on the spinning table and form it in a square piece; now roll out the red piece and cut it into four pieces, flatten one of them wide, and place it on the white batch the length of it, then place the other three pieces on as the first, in different places, and then form the whole batch round; then take one end of it and raise it up and pull up till you get it in shape of a long-necked bottle, then lay batch down and pull out in stick size the length of the table; have your helper twist one end while you help him on the other; when done, keep rolling the sticks until cold, or they will flatten on one side; cut with shears or stick candy chopper.
LEMON STICK.
Cook batch as for peppermint, only color the one pound yellow and pull it on hook, and knead into the main piece 1½ ounces of tartaric acid, and leave it clear; form it as for peppermint and top off with lemon stripes, and finish as the peppermint batch.
In making stick candy canes, cut off the lengths you want on an angle, and see that one end is a little smaller than the other; have helper roll them until he sees they are getting cold, if he bends them too soon the canes look flat and it affects the sale of them.