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Candies and Candy Making: Sugar

To Color Pink. - Use a little carmine moistened with rose water. Granite Sugar. Crush by cracking it with a hammer a pound of fine loaf sugar into small lumps. Place these on a hard, smooth surface and break them up fine with a wooden mallet or any smooth piece of hard wood. Shake first through a coarse sieve to remove the lumps, and afterwards through a very fine sieve to remove the powdered sugar. The result will be in grains of intermediate size, like coarse sand or gravel, known by confectioners as granite sugar.

To Color Granite Sugar. Any of the above coloring matters may be used to tint granite sugar to any desired stage. Pour a few drops of the coloring matter on a plate, spread the sugar over this, and dry on a screen with very moderate heat.

While drying, rub the sugar frequently between the hands to prevent the corners sticking together. Preserve in a closely stoppered glass bottle in a warm, dry place for use.

Flavorings for Candy. Buy only the most expensive grades of flavoring extracts for candies. Every firstclass dealer has the better qualities or can obtain them on request. This is important for two reasons: the flavor of the candy will be improved and a few drops only will be required. The less moisture added to fondant the easier it is to work.

Or buy the essential oils of rose, wintergreen, peppermint, cloves, and others, drop them on lump sugar, pulverize the sugar with a rollingpin and carefully preserve in tightly stoppered bottles until required for use.

To Flavor Sugar. As a matter of convenience in flavoring candies, it is customary with confectioners to flavor in advance a quantity of loaf or other sugar and have it in readiness to be mixed with sirup to impart any flavoring that may be desired. Flavoring matter should not be added to Sirup until the process of boiling is at an end and the sirup is ready to be taken from the fire, otherwise the flavor, which is usually imparted by one of the volatile essential oils, will be evaporated and lost.