The Candy Maker’s Guide: Candy Sticks

IMITATION CHOCOLATE STICKS.

8 lbs. White Sugar.
2 lbs. Glucose.
Vanilla Flavoring.
3 pints Water.
1 oz. Tartaric Acid.

Process.—Place the pan containing the sugar and water on the fire, stir in the glucose and bring the lot to the degree of weak crack, 300; pour on the slab, turn up the edges, fold over the boil, and add the acid and vanilla; when thoroughly mixed and stiff enough to handle, then pull over the hook until glossy white: remove it to the slab, and roll into rods about half an inch thick; when cold snip off into short equal lengths and dip them into melted chocolate paste, composed of ½ lb. pure block cocoa, ½ lb. ground sugar and 3 oz. lard or cocoa butter (no water). Melt these ingredients in a vessel by standing it on the hot furnace plate (not too near the fire) stir until all is dissolved and incorporated, then dip sticks in this mixture singly, taking them out immediately and laying them on wire frames to dry.

CHOCOLATE COCONUT STICKS.

8 lbs. White Sugar.
2 lbs. Glucose.
Desiccated Coconut.
3 pints Water.
4 oz. Pure Coconut.

Process.—Boil the sugar, water and glucose as directed to degree of weak crack, 300; pour on oiled slab: cut off one third for pulling; add to the other two-thirds the pure cocoa and mix it in; pull the smaller piece over the hook until white and glossy; spread out the solid sugar and lay the pulled in the center casing it round evenly then roll into sticks 1 inch thick; when cold, snip off into lengths make a thin solution of gum or gelatine, wet the surface of each stick, and roll in desiccated cocoa nut; when dry they are ready for sale.

ACID STICKS.

Clear white.

10 lbs. White Sugar.
2 oz. Tartaric Acid.
Lemon Flavoring.
½ oz. Cream of Tartar.
3 pints water.

Process.—Put the sugar and water in a clean bright pan, add the cream of tartar and boil up sharply to a weak crack, 300; pour the batch on oiled slab; turn in the edges, fold the boil over, then put in powdered acid with a few drops of lemon; knead the whole together, working one end down to a point; draw it out the required thickness, the full length of the plate, cut it off, then do another length likewise, repeating the operation until the boil is worked up; keep the first piece in shape by occasionally rolling them while the remainder of the boil is being pulled out and shaped. When the boil is finished, and the sticks cold, snip them off in lengths with scissors. An assistant is very useful to keep the sticks in motion while the boil is being worked up or they may become flat.

PEPPERMINT STICKS.

Dark brown with light stripes.

8 lbs. Brown Sugar.
2 lbs. Glucose.
3 pints Water.
Peppermint Flavoring.

Process.—Bring the sugar, glucose and water to the degree of crack in the usual way; pour the batch on the slab; work in the flavors; cut off a piece about 1½ pounds from the boil and pull it over hook until light and satiny, then roll the pulled sugar out into a long stick, cut it into six pieces of equal length and lay them on the solid boil longways and equal distances apart, then roll the boil into shape, bring down one end to a point; pull out into convenient lengths, twisting them so that the stripes form a pretty spiral round the stick.

N.B.—For the stripes in this case, white sugar is often used and looks much better, but to do so two pans are necessary, one may be a small saucepan to boil two pounds. The white sugar is boiled separately in the ordinary way, otherwise, process, would be exactly as described.

LEMON STICKS.

Pulled yellow center with yellow case.

8 lbs. White Sugar.
2 lbs Glucose.
Yellow Paste Color.
3 pints Water.
Lemon Essence.

Process.—Boil the sugar, glucose and water to a weak crack; pour the batch on oiled slab; work in color and flavor; cut off one-third and pull over the hook until of a bright yellow satiny appearance; remove it from the hook; spread out the plain sugar and lay the pulled in the center; case it nicely all round with solid, then commence to roll; bring one end down to required thickness; pull out into sticks as long as convenient, when cold snip into lengths required.

ORANGE STICKS.

Pulled white body with one broad red and two narrow orange stripes.

8 lbs. White Sugar.
2 lbs. Glucose.
3 pints Water.
Red Coloring.
Oil of Orange.
Tartaric Acid.

Process.—Boil the sugar, glucose and water to the weak crack, 300; pour batch on slab; cut off about one-third of the boil; divide this into two pieces; color one-part a deep red and the other a deep orange; mix in the colors quickly and stand them aside on a piece of wood in a warm place till wanted; now put the acid and flavoring into the larger portion of the boil and pull over the hook until white and spongey; remove it to the slab, then take the piece of red sugar and draw it out about 18 inches long and 2½ inches wide; lay it down the center of the pulled sugar, then take the piece of orange sugar and pull it out about 3 feet, half the thickness of the red, cut in two and place one on each side of the red, about two inches from it, roll, twist and pull out the recognized thickness; when cold, snip in lengths.

CINNAMON STICKS.

Clear pink body with four narrow white stripes.

6 lbs. White Sugar.
2 lbs. Glucose.
Cinnamon Flavor.
3 pints water.
Cherry Paste Color.

Process.—Bring the sugar, glucose and water to the crack and pour out; cut off piece and pull it white: color the body light pink, add the flavor, prepare the four stripes as before directed, lay them on the clear sugar, equal distance apart, roll out in lengths and snip off when cold.

CLOVE STICKS.

Almost transparent with a tinge of red, striped with white and red stripes alternately.

8 lbs. Sugar.
2 lbs. Glucose.
3 pints water.
Cherry Paste Color.
Oil of Cloves.

Process.—Boil the sugar, glucose and water to 300; pour on the oiled slab; cut off small portion, divide it into two, color one deep red, pull both stripes and lay them alternately on the solid sugar, form the boil into a roll, bring down one end, usually the left end, to a point; pull out in long lengths and twist; when cold snip with scissors to size.

RASPBERRY STICKS.

Pulled white centre, cased with red and striped with six narrow white stripes.

8 lbs. White Sugar
2 lbs. Glucose.
3 pints water.
Cherry Red Paste Color.
Raspberry Essence.

Process.—Boil the sugar, glucose and water to crack 300; pour the batch on plate; cut in half and color one half red, then flavor both halves with essence, (raspberry and a little tartaric acid); pull one half over the hook and cut off one third of it and lay it aside; put the other two thirds in the center of the red solid sugar and case it around; now lay the remaining piece of pulled sugar in six lengths of equal thickness and distances apart on the top of the cased boil; roll out the ball to the required thickness, twist and snip off into lengths when cold.

TWISTED BARLEY SUGAR STICKS.

Hand Made.

8 lbs. White Sugar.
2 lbs. Glucose.
3 pints water.
Lemon Flavoring.
Saffron Color.

Process.—Put the sugar and water in a clear, bright pan and bring to a boil, then add the glucose: put on the lid for five minutes, continue boiling in the usual way till it reaches crack 300; now add sufficient coloring to tinge a golden color and pour the boil carefully over the smooth slab, so that the sheet of sugar will not be more than the eighth of an inch thick. When the sheet has partly set, cut it into strips one inch wide and the whole length of the sheet with scissors. Let an assistant take charge of the strips and twist them by taking hold of an end in each hand and turn them in opposite directions, forming a spiral column; when cold snip the required lengths and carefully weigh and bottle. To make these goods the operators must be very quick in their movements. The slab must be warm on which the sugar is poured, as the thin sticks cool so fast and get brittle.