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Candies and Candy Making: Confectioners

Ingredients for Candy. -These are of three sorts: sugar, fruit, nuts and the like, perfume or flavoring, and coloring matter. As to sugar, that known as Confectioners' XXX is the best and is used by confectioners for the finest grades of uncooked candies. Confectioners' "A" sugar is not as good, but is sometimes used for cooked candies. Pure granulated or loaf sugar properly clarified, forms a satisfactory substitute. But if adulterated sugar is used it will not be possible to get satisfactory results. The ordinary powdered sugar sold by grocers is not usually properly refined, and in many cases is adulterated. If the scum which rises is dirty or if the melted sirup has a brownish or purplish tinge, it is not fit for the finest grades of candy.

And even the best granulated sugar or ordinary powdered sugar is not suitable for uncooked candies. Hence, if you expect to make candy for sale or are ambitious to secure the best results, ask your grocer to make a special order for Confectioners' XXX sugar, which can be procured of any large dealer in candy or wholesale grocery house at a slightly higher price than ordinary powdered sugar, and use this for uncooked fondant, icing, and the better grades of creams and bonbons.

White sugar must be used for all light-colored candies. But coffee or dark-brown sugar may be used for caramel, dark-colored nut candies, taffy or molasses candy that is to be pulled; or for any candy that is to be colored in dark shades. - Measurements for Candy. One pint Confectioners' "A" sugar, Confectioners' XXX or "powdered" sugar equals of a pound. One teacup or tumbler equals a pound.

One pint of brown sugar equals 14 or 15 ounces; 1 teacup of brown sugar equals about 9 or 10 ounces. Two tablespoonfuls equal 1 ounce, or 32 tablespoonfuls 1 pound.

These measures are approximate, but are sufficiently accurate for practical purposes. KINDS OF CANDIES Among the many sorts of candy turned out by professional confectioners, certain standard makes or kinds may be noted which admit of a general description. One important distinction is between the cooked candies, the basis of which is the clarified sirup boiled to the required degree, and the uncooked candies. The secret of uncooked candy consists in using Confectioners' XXX or other very finely powdered sugar.

Ordinary powdered sugar is not suitable for this purpose, as it will be found if tested between the thumb and finger to have a rough grain, whereas the Confectioners' XXX sugar is as fine as starch. Uncooked candies may be made equal to the finest French cream. They should be allowed to stand twenty-four hours or more before being eaten.

Among the standard sorts of cooked candies are fondant or cream, which may be clarified sirup boiled CANDIES AND CANDY MAKING a to the soft-ball degree and creamed by dipping or working with wooden spoon or paddle, or by beat ing up Confectioners' XXX sugar with white of egg and water or milk.

These fondants are the foundation of chocolate and other cream candies, and many others.

Bonbon is a general name for fancy candies, the heart or center of which may be made of nuts, fruits, or any sort of sweetmeats, and afterwards dipped in melted fondant either of plain white sugar sirup, or sirup containing chocolate, coffee, or other flavoring matter, and tinted with various coloring matters according to taste.