



Produced by Meredith Bach, Rose Acquavella, and the Online
Distributed Proofreading Team at http://www.pgdp.net. (This
file was produced from images generously made available
by The Internet Archive/Canadian Libraries.)









  THE CANDY MAKER'S GUIDE

  A COLLECTION OF
  CHOICE RECIPES FOR SUGAR BOILING

  COMPILED AND PUBLISHED BY
  THE FLETCHER MNF'G. CO.

  MANUFACTURERS OF
  Confectioners' and Candy Makers' Tools and Machines
  TEA AND COFFEE URNS
  BAKERS' CONFECTIONERS AND HOTEL SUPPLIES

  IMPORTERS AND DEALERS IN
  PURE FRUIT JUICES,
    FLAVORING EXTRACTS,
      FRUIT OILS,
        ESSENTIAL OILS,
          MALT EXTRACT,
            XXXX GLUCOSE, ETC.

  [Illustration]

  Prize Medal and Diploma awarded at Toronto Industrial Exhibition
  1894, for General Excellence in Style and Finish of our goods.

  440-442 YONGE ST.,--TORONTO, CAN.




  TORONTO

  J JOHNSTON PRINTER & STATIONER 105 CHURCH ST

  1896




FLETCHER MNF'G. CO.

TORONTO.


Manufacturers and dealers in Generators, Steel and Copper Soda Water
Cylinders, Soda Founts, Tumbler Washers, Freezers, Ice Breaking
Machines, Ice Cream Refrigerators, Milk Shakers, Ice Shaves, Lemon
Squeezers, Ice Cream Cans, Packing Tubs, Flavoring Extracts, Golden and
Crystal Flake for making Ice Cream, Ice Cream Bricks and Forms, and
every article necessary for Soda Water and Ice Cream business.




INTRODUCTION.


In presenting this selection of choice recipes for Candy Makers we have
endeavored to avoid everything that is not practical and easy to
understand. The recipes given are from the most experienced and notable
candy makers of America and Europe, and are such, that, if followed out
with care and attention will be sure to lead to success. Practice is
only to be had by experiment, and little failures are overcome by
constant perseverance.

After the rudiments have been thoroughly mastered, the reader has ample
scope to distinguish himself in the Candy world, and will do so with
patience and perseverance. We trust our patrons will look upon this
work, not as a literary effort, but as instruction from a practical
workman to a would-be workman.

  FLETCHER MNF'G. Co.,
    440 & 442 Yonge St., Toronto,
      Publishers.

Manufacturers of Candy Makers Tools and Machines, and every article
required in Confectionery and Candy Making.

    ASK FOR OUR CATALOGUE.




SUGAR BOILING.


This branch of the trade or business of a confectioner is perhaps the
most important. All manufacturers are more or less interested in it, and
certainly no retail shop could be considered orthodox which did not
display a tempting variety of this class. So inclusive is the term
"boiled goods" that it embraces drops, rocks, candies, taffies, creams,
caramels, and a number of different sorts of hand-made, machine-made,
and moulded goods. It is the most ancient method of which we have any
knowledge, and perhaps the most popular process of modern times; the
evidence of our everyday experience convinces us that (notwithstanding
the boom which heralds from time to time a new sweet, cooked in a
different manner, composed of ingredients hitherto unused in business),
it is the exception when such goods hold the front rank for more than a
few months, however pretty, tasty, or tempting they may be, the public
palate seems to fall back on those made in the old lines which, though
capable of improvement, seem not to be superceded. Of the entire make of
confectionery in Canada, at least two-thirds of it may be written down
under the name of boiled sugar. They are undoubtedly the chief features
with both manufacturers and retailers, embracing, as they do, endless
facilities for fertile brains and deft fingers for inventing novelties
in design, manipulation, combination, and finish. Notwithstanding the
already great variety, there is always daily something new in this
department brought into market. Many of the most successful houses owe
their popularity more to their heads than their hands, hence the
importance of studying this branch in all its ramifications. The endless
assortment requiring different methods for preparing and manipulating
make it necessary to sub-divide this branch into sections, order and
arrangement being so necessary to be thoroughly understood. _When we
consider the few inexpensive tools required to make so many kinds of
saleable goods, it is not to be wondered at so many retailers have a
fancy to make their own toffees and such like, there is no reason why a
man or woman, with ordinary patience, a willing and energetic
disposition, favored with a fair amount of intelligence, should not be
able to become with the aid of THIS BOOK and a few dollars for tools,
fairly good sugar boilers, with a few months practice._

There are reasons why a retail confectioner should study sugar boiling.
It gives character to the business, a fascinating odour to the premises,
and a general at-homeness to the surroundings. No goods look more
attractive and tempting to the sweet eating public than fresh made goods
of this kind. A bright window can be only so kept by makers. Grainy or
