Provide a round mould, smaller at bottom than top, of any size, made of tin or copper, with holes round the sides about 3 in. asunder, so as to fasten strings across in regular rows from the top to the bottom, leaving sufficient room for the sugar to crystallize on each string without touching, or it will form a complete mass; paste paper round the outside to prevent the syrup from running through the holes. Have the mould clean and dry; take sufficient clarified syrup to fill, boil to "blow" or "feather," and add a little spirits of wine; remove from the fire, and let rest until a thin skin is formed on the surface, which you must carefully remove with a skimmer; pour into the mould, and place in the stove, where let it remain undisturbed for 8 or 9 days, at 90° F. (32° C.) or half that time at 100° F. (38° C.); make a hole, and drain off superfluous sugar into a pan placed below; let drain quite dry, which will take about 12 hours; wash off the paper from the mould with boiling water, place near the fire, and keep turning to warm it equally all round; turn up and strike the mould rather hard upon the table, when the sugar will relieve itself and come out; put on a stand or sieve in the stove, raise the heat to 120° F. (49° C), and let remain until perfectly dry.
The heat of the stove must be kept regular and constant; this can easily be accomplished at small expense with many of the patent stoves now In general use, and without causing any dust. A thermometer should be so placed that the heat may at all times be ascertained without opening the stove. Colour with prepared cochineal, or other liquid colour, or by grinding any particular colour with the spirits of wine and adding it to the syrup before it comes to the feather.
Have some moulds to form the impressions in powder, as in the preceding, in the shape of the links of a chain; fill with syrup at the blow, as before, and put in the stove for a day; when hard and fit to be taken out, place on their ends in the powder; have another mould of a link in two halves, and with this form the impressions between the others, so as to complete; fill, and finish as before.
Prepare some sugar and pour into the box. When a thin crust is formed on the top, make a hole on one side, and push the articles previously shaped with chocolate, as for drops, gently under with your finger; put them in the stove to crystallize, as other articles. After the syrup is drained off, and the articles dried, they must remain until quite cold before being turned out, as the chocolate continues soft for some time.
Have a square or round tin box, smaller at bottom than top, with wire gratings made to fit at convenient distances, and having a hole with a tube or pipe to admit a cork, and drain off the syrup. Take any preserved fruit wet, drain from the syrup, and dip in lukewarm water to take off any syrup which may adhere; dry in the stove; when dried, place in layers on the gratiugs, side by side, so as not to touch each other; continue in this manner with any sort of fruit until the box is full; then fix the whole with a weight, to keep it steady. Boil sufficient clarified sugar to fill the box to the degree of " blow," add a little spirits of wine, and remove from the fire. When a thin skin has formed on the top, remove carefully with a skimmer, and pour the sugar into the mould; place in the stove at 90° F. (32° C), and let remain for 12 hoars; drain off the syrup into a pan from the tube at bottom, and let remain in the stove until quite dry; turn out by striking the box hard upon the table, separate carefully, and put in boxes with paper between each layer. When different fruits, paste, knots, etc, are mixed together indiscriminately, it is termed mille-fruit candy. Any sort of fruit or gum pastes, when thoroughly dried, may be crystallized in the same manner.
When the syrup is drained off, if the crystals are not large enoughanother lot of syrup may be prepared and poured over; let remain in the stove for 7 or 8 hours, then drain and finish as before. If small pieces of stick are pushed down at each corner, or in any other vacancy, when filling the mould, one may be withdrawn at any time to ascertain the size of the crystals, which will save the trouble of giving a second charge of sugar.
These are all made after the same manner. A square box is filled with very dry starch powder, or very fine and dried sugar. The depth of the box should suit the articles to be made. Shake the box, or pass a knife repeatedly through the powder, that it may be solid; smooth the surface with a straight piece of wood; have a thin piece of flat board, on which is fastened a number of little devices, about 1 in. apart, and to suit the width of the box; these may be made of lead, plaster, or wood, in the form of rings, diamonds, stars, bottles, scissors, harps, shoes, or any other form fancy may suggest; make the impressions in the powder in regular rows, until the box is full; then prepare some sugar, boiling it to the blow, and flavouring with any sort of spirit or liqueur, such as brandy, rum, noyau, Maraschino, cinnamon, rosolis, etc, colouring the syrup accordingly. It should be prepared in a pan with a lip. When a thin skin has formed on the top, place a cork in the lip of the pan, but not to close it, allowing a space for the sugar to run out, the cork being merely to keep back the skin; then fill the impressions you made in the powder and place them in the stove at 90° F. (32° C); let remain a day, then take out, and their surfaces will be found quite hard and solid; brush the powder from them with a light brush, when they may be painted, crystallized, or piped.
Many of these bon-bons are beautifully piped and coloured to represent dogs, horses, costumes, and theatrical characters; the fur on the robes is imitated with white or coloured sugar in coarse grains, and lace-work is done by means of a pin. Liqueur drops are made with the impression of half a ball to any required size, as other forms. If the flat parts of two are moistened, put together, and dried in the stove, they will form drops perfectly round.