Page:Wm. M. Bell's "pilot"; an authoritative book on the manufacture of candies and ice creams (1911).djvu/17

Rh MAKING STICK CANDY

I will endeavor to explain the mysteries of stick-candy for the benefit of the novice.

Of course, there are dozens of formulas for stick candy, but a good formula to be used by the majority of confectioners is 12 pounds of sugar, 3 pounds of glucose, and 2 qts. of water. Very carefully cook the above to 320 degrees, and, if possible, that is, if you have a good fire and your batch doesn't get too dark, cook it to 330 degrees.

The size of the batch may be made larger or smaller as the experience and demand warrant. When the batch is cooked, pour it on a greased slab and in a couple of minutes turn the edges in. Now light your table furnace and put your gloves on (buckskin or horse-hide are preferable). Turn the edges of your batch in again and cut a small piece off about the size of an orange and color it a good deep red with some good paste color. When you have the color well kneaded in, place the piece in front of the table furnace so as to keep it warm while you are attending to the remainder of the batch. Place the part of the batch left, on a place on the slab where there is no grease (if necessary, take a towel and wipe one corner off), knead it up good so as it will stick together, or so as it will not come apart where the grease has touched it.

When it is stiff enough to handle place on