"Sweets to the Sweet."

In order to understand the secret of candy making, it will be necessary to understand the action of heat upon sugar. The first step in this process is the reduction of sugar to a syrup, and which is done by adding water to sugar in the proportion of a pint and a half of water to three and a half pounds of sugar. When this boils up in the kettle we have simple syrup. A few more minutes of boiling, reduces the water which holds the sugar in a perfect solution. At this stage, if the syrup is allowed to cool, the candy crystalizes on the sides of the dish, and we have rock candy. If, instead of allowing it to cool at this point, we allow it to reach a higher degree of heat, we shall find, in putting a spoon into the syrup, when drawing it out, a long thread of sugar will follow the spoon. It is at this point that confectioners bring the syrup for the greater number of candies produced. The greatest skill is required on the part of the operator to push the boiling sugar to this point without allowing it to reach the caramel state, when it becomes bitter and dark and is no longer fit to use as a confection. The proportion of sugar and water for candy making will be three and one-half pounds of sugar to one and one-half pints of water. To this add one teaspoon of cream of tartar, which will prevent the tendency of the sugar to assume the granular condition. To test the candy drop into cold water. When this becomes at once hard and brittle the vessel should be at once removed from the fire. Flat sticks are formed by pouring the candy into long flat pans and when cooling crease the mass which will readily break into sticks when cold. To make round stick candy, when cool enough to handle and while warm enough to mould, roll into sticks with the hands. To color candies, take small portions of the candy while cooling, and color, then put together in stripes so twist slightly together.

Lemon Candy

Put into a kettle three and one-half pounds of sugar, one and one-half pints of water and one teaspoon of cream of tartar. Let it boil until it becomes brittle, when dropped in cold water; when sufficiently done take off the fire and pour in a shallow dish which has been greased with a little butter; when this has cooled so that it can be handled, add a teaspoon of tartaric acid and the same quantity of extract of lemon and work them into the mass. The acid must be fine and free from lumps. Work this in until evenly distributed, and no more, as it will tend to destroy the transparency of the candy. This method may be used for preparing all other candies as pine apple, etc., using different flavors.

Cream Candies

Three and one-half pounds of sugar to one and onehalf pints of water, dissolve in the water before putting with the sugar, one-quarter of an ounce of fine white gum arabic and when added to the sugar put in one tea-spoon of cream of tartar. The candy should not be boiled quite to the brittle stage. The proper degree can be ascertained if, when a small skimmer is put in and taken out, when blowing through the holes of the skimmer, the melted sugar is forced through in feathery filaments; remove from the fire at this point and rub the syrup against the sides of the dish with an iron spoon. If it is to be a chocolate candy, add two ounces of chocolate finely sifted and such flavoring as you prefer, vanilla, rose or orange. If you wish to make cocoanut candy, add this while soft and stir until cold.


One pound sugar, one and a half cups water, three tablespoons rose water; boil twenty minutes; then pull.


Carrie A.

One-half pound sugar, one-half cup syrup, butter the size of a walnut; add little water to the syrup, and have the sugar thoroughly dissolved; to try it, drop a spoonful in a glass of ice water, if brittle, it is done.