Ingredients for Candy

These are of three sorts: sugar, fruit, nuts and the like, perfume or flavoring, and coloring matter. As to sugar, that known as Confectioners' XXX is the best and is used by confectioners for the finest grades of uncooked candies. Confectioners' " A" sugar is not as good, but is sometimes used for cooked candies. Pure granulated or loaf sugar properly clarified, forms a satisfactory substitute. But if adulterated sugar is used it will not be possible to get satisfactory results. The ordinary powdered sugar sold by grocers is not usually properly refined, and in many cases is adulterated. If the scum which rises is dirty or if the melted syrup has a brownish or purplish tinge, it is not fit for the finest grades of candy. And even the best granulated sugar or ordinary powdered sugar is not suitable for uncooked candies. Hence, if you expect to make candy for sale or are ambitious to secure the best results, ask your grocer to make a special order for Confectioners’ XXX sugar, which can be procured of any large dealer in candy or wholesale grocery house at a slightly higher price than ordinary powdered sugar, and use this for uncooked fondant, icing, and the better grades of creams and bonbons. White sugar must be used for all light-colored candies. But coffee or dark-brown sugar may be used for caramel, dark-colored nut candies, taffy or molasses candy that is to be pulled; or for any candy that is to be colored in dark shades.