The Candy Maker’s Guide: Candy Drops

BARLEY SUGAR DROPS.

14 lbs. White Sugar.
3 lbs. Glucose.
4 pints water.
¼ oz. Oil Lemon.
Saffron Coloring.

Process.—Put the sugar and water in a pan, place it on the fire, giving it an occasional stir until the sugar is dissolved, then add the glucose, or ¼ oz. cream of tartar—either will do, but do not use both—place the cover on the pan and let it boil for ten minutes or so, (the cover is put on to steam the sides of the pan and keep it clean and free from granulation); take off the cover and put in the thermometer, immersing the bottom part in the boiling liquid. Let the whole boil until it reaches the degree of crack, 300; tinge with saffron, then pour the contents on pouring plate, which has been previously oiled; sprinkle a few drops of oil of lemon over it, turn the edges as it begins to cool: then turn it over, knead it up as soon as you can handle it: if it is on a cool slab you must be pretty smart or it will get too hard. As soon as it gets stiff enough cut off small convenient pieces and pass through the barley sugar machine; when cool break up, give them a good shake in a rough sieve to free them from any machine scraps; the drops are then ready for bottling. Powdered sugar is not usually mixed with these drops.

PEAR DROPS.

14 lbs. White Sugar.
3 lbs Glucose.
¼ oz. Essence of Pear.
1 oz. Tartaric Acid.
2 quarts water.
Paste, Red Color.

Process.—Dissolve the sugar in the water, add the glucose, and bring the whole to the degree of crack, pour the contents on the slab, rub in a little red paste color in one corner of the boil to color light pink, turn up the edges, add the powdered acid in a little heap, pour over the acid the pear essence and thoroughly mix through the entire mass by kneading: when the batch is stiff enough cut off in small pieces and pass through the pear drop rollers; when cold sift and mix some icing sugar amongst them, and bottle.

RASPBERRY DROPS.

14 lbs. White Sugar.
2 quarts water.
3 lbs. Glucose.
½ oz. Essence of Raspberry.
1 oz. Tartaric.
Coloring, Brilliant Rose.

Process.—Melt the sugar in the water, add the glucose and boil the whole up to crack; pour out the boil on a cold slab, rub in a little of the cherry paste to color, turn up the edges, put in the powdered acid in a little heap, pour over the acid the raspberry flavoring and knead up the batch till thoroughly mixed and fit for the machine. Cut off in pieces and pass through the raspberry rollers; sift, dust and bottle when cold.

ALMOND TABLETS.

14 lbs. Brown Sugar.
3 lbs Glucose.
Lemon Flavoring.
2 lbs. Almonds, Chopped.
4 pints water.

Process.—Boil the sugar, glucose and water, as directed, to the degree of crack; pour the boil on oiled plate, sprinkle the almond over it with a few drops of oil of lemon, knead the whole together till stiff, cut off small pieces and pass through tablet rollers.

PINE APPLE DROPS.

14 lbs. White Sugar.
3 lbs. Glucose.
4 pints water.
1 oz. Tartaric Acid.
Saffron Coloring.
¼ oz. Essence Pine Apple.

Process.—Boil the sugar, glucose and water, as before directed, to the degree of crack 310; add to the boil saffron paste after it has been poured on the slab: when on the slab put in the acid and essence of pineapple; knead the whole together; when stiff enough, cut off in pieces and pass through the pineapple roll.

COCONUT TABLETS.

14 lbs. White Sugar.
3 lbs. Glucose.
1 lb. Desiccated Coconut.
4 pints water.

Process.—Boil the sugar, water and glucose to the degree of crack; pour on slab and sprinkle the desiccated cocoanut over the boil, flavor with lemon, mix up and pass through tablet rollers.

ACID DROPS AND TABLETS.

14 lbs. Best White Sugar.
¾ oz. Cream of Tartar.
Lemon Flavoring.
4 pints water.
4 oz. Tartaric Acid.

Process.—Put the sugar and water in clean bright pan and bring to the boil, add cream of tartar, place the lid on the pan and boil for ten minutes: remove the cover and put in thermometer, boiling on a sharp fire to the degree of crack: pour out at once on clean, greased slab: when cool enough, turn up at the edges and fold the boil over, then add the acid which has been finely powdered, together with a few drops of lemon; knead up the whole until stiff and pass through drop or tablet rollers; break up when cold, and dust with powdered sugar, weigh and bottle.

N.B.—We mean the term “white sugar” to include loaf, dutch crush, granulated or crystal; any of these of good quality will answer the purpose.

BROWN COUGH DROPS.

14 lbs. Brown Sugar.
3 lbs. Glucose.
3 oz. Acid Tartaric.
½ oz. Oil Aniseed.
¼ oz. Oil Cloves.
¼ oz. Oil Peppermint.
2 oz. Herb Horehound.
5 pints Water.

Process.—First boil the herb horehound in the water ten minutes, then strain; add the liquor to the sugar and the glucose, and boil as for other drops to crack 310; pour on oiled slab; turn up the edges and fold in the boil, then put the tartaric acid in a little heap on the boil, and pour over it the aniseed, clove and peppermint, knead up the whole, thoroughly mixing the flavors until stiff enough to pass through machine cough drop rollers.

N.B.—The brown sugar should be of good boiling quality.