One pint Confectioners' " A" sugar, Confectioners' XXX or " powdered " sugar equals 3/4 of a pound. One teacup or tumbler equals 1/2 a pound. One pint of brown sugar equals 14 or 15 ounces; 1 teacup of brown sugar equals about 9 or 10 ounces. Two tablespoonfuls equal 1 ounce, or 32 tablespoonfuls 1 pound. These measures are approximate, but are sufficiently accurate for practical purposes.

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.

The entire outfit of a professional candy maker can be afforded by anyone. First in order is a suitable surface on which to pour and work fondant and other candies. A flat or shallow box or tray, 3 or 4 inches deep and of any convenient size, lined with tin or zinc, is used by many confectioners. But a marble slab, such as the top of an old-fashioned center table or bureau, is ideal for this purpose. It should be used wrong side up. A couple of candy scrapers or toy hoes like garden hoes are needed to work cream candy. Or have a carpenter make a spatula or flat scoop of hard wood, 12 or 15 inches long, shaped like a snow shovel, but having a very thin beveled edge, as shown in the illustration. This is used to lift and scrape the fondant. A good granite or porcelain double boiler, a broad, thin-bladed palette knife, a quantity of waxed paper, a two-tined fork with which to dip creams and bonbons; these complete the necessary outfit. A good pair of scales, a suitable measuring cup or graduated glass should be at hand in the kitchen. And a small stock of fancy molds or starch prints will be found convenient.

FAQ

Contact Us