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Chewing Candy
Place 20 pounds of sugar in a copper pan, add 20 pounds of glucose, and enough water to easily dissolve the sugar. Set on the fire or cook in the steam pan in 2 quarts of water. Have a pound of egg albumen soaked in 2 quarts of water. Beat this like eggs into a very stiff froth, add gradually the sugar and glucose; when well beaten up, add 5 pounds of powdered sugar, and beat at very little heat either in the steam beater or on a pan of boiling water until light, and does not stick to the back of the hand, flavor with vanilla, and put in trays dusted with fine sugar. When cold it may be cut, and wrapped in wax paper. This chewing candy has to be kept in a very dry place, or else it will run and get sticky.
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