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The Candy Cook Book

paste, or four teaspoons orange extract and orange color paste, or a few drops oil of lime and green color paste, may be added when mixture is removed from the fire, to give a variety of gumdrops.

To Crystallize Candies
  • 4 cups sugar
  • 2 cups water
  • Gumdrops or bonbons

Put sugar and water in saucepan, stir until dissolved, and boil without stirring to 224° F., or until syrup forms a very soft ball that will not hold its shape when tried in cold water. Remove from fire and set saucepan in a dish of cold water, cover with a damp cloth, and let stand until lukewarm. Do not disturb the syrup in any way, as it very easily becomes sugary. Place candies that are to be crystallized in shallow cake pans, gently pour on syrup until the candies are covered, cover pan with a tin cover, and set away to crystallize for ten or twelve hours, or until crystals are visible all over the candies. Tip the pans until the syrup runs out. Leave the candies until dry, then pack in wax paper.

When large amounts of candy are to be crystallized, it is well to use a syrup gauge. Syrup should be tested at a temperature of 60° F., and should register from 324° to 35° on the Beaumé scale.

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