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Candy Orange Drops

It is comparatively easy to make a hard candy, but to put the material into “drop” form apparently requires experience
and a machine. To make the candy itself, put, say, a pint of water into a suitable pan or kettle, heat to boiling, and
add gradually to it 2 pounds or more of sugar, stirring well so as to avoid the risk or burning the sugar. Continue boiling
the syrup so formed until a little of it poured on a cold slab forms a mass of the required hardness. If the candy is to
 be of orange, a little fresh oil or orange is added just before the mass is ready to set and the taste is improved
according to the general view at least by adding, also say, 2 drachms of citric acid dissolved in a very little water.
As a coloring an infusion of safflower or tincture of turmeric is used.

To make such a mass into tablets, it is necessary only to pour out on a well-greased slab, turning the edges back if
inclined to run, until the candy is firm, and then scoring with a knife so that it can easily be broken into pieces
when cold. To make ‘’drops” a suitable mold is necessary.

Experiment as to the sufficiency of the boiling in making candy may be served and greater certainly of a good
result so cured by the use of a chemical thermometer. As the syrup is boiled and the water evaporates the temperature
of the liquid riser. When it reaces 222° F., the sugar is then in a condition to yield the “thread” form; at 240° “soft ball”
is formed; at 245°, “hard ball”; at 252°, “crack”; and at 290°, “hard crack,” By simply suspending the thermometer in the
liquid and observing it from time to time, one may know exactly when to end the boiling.