Candy Recipes Book

Loynds International Present................

Sugar Confectionery Recipes and Methods

A well informed hardbacked book containing valuable recipes for sugar confectionery and methods to use. Containing 215 pages, including charts and tables.

AUTHOR E B Jackson

PRICE £95.00

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Table of Contents

High boiked sweets grained types Brittles

Syrup preparation inverts for colouring

Ratios coolmix recipes

Centres for high boiled sweets,hand filled pump feed and powder

Toffee caramel

Fudge - base - fondant

Chews

Gums, pastilles & jellies

Frappe

Marshmallow

Nougat

Chewing gum - bubble gum

Liquorice paste - cream paste

Lozenge

Compressed Tablets

Sugarless and Low Calories Sweets

BOILED SWEETS

1. Domestic Produced Invert Sugar Syrup

2. Small Scale Production of Invert Sugar

(1) using citric acid

(2) using acetic acid

(3) using concentrated acetic acid

(4) using HC1

3. Sugar Mice in Starchless Moulds

4. Mint Caramels

5. Mint Creams

6. Humbugs

7. Chewing Mint

8. De-colourising Non-acid Waste

9. Boiled Sweets Recipes

Sugar/Glucose syrup ratios of 50/50, 60/40, 70/30

10. Butterscotch

11. Coffee Crunch Sweets

12. Lollipops

1. Clear Hard Candy Type

2. Containing Fat/ Cocoa Butter & Milk

3. Containing Fat, Condensed Milk and Cocoa

13. Creamy Mints

14. Aero Boiled Sweets

15. Coating "Toffee Apples"

1. Containing Golden Syrup

2. Containing Thin Boiling Starch

3. Containing Lactose

4. Gum Arabic

16. Dinner Mints

17. Lemon Drops

18. Fizzy Lollipops

19. White Candy Lollipops

20. Sugar Novelties - Conserve Work

21. Liquorice Sticks (pharmaceutical type)

22. Boiled Sweet with a Yoghurt Centre

23. Peanut Butter Crunch

24. After Dinner Mint

1. Using Cream of Tartar

2. Using Invert Sugar

3. Using Glucose Syrup

25. Edinburgh Rock

1. Using Cream of Tartar

2. Using Glucose Syrup

26. Winter Grained Tablets

27. Mint Grained Tablets

BOILED SWEET CENTRES

28. Fudge Centre

29. Nut Centre

30. Almond Chocolate Crunch

31. Sherbert Powder Centre

1. Using Lemon Oil

2. Using Lemon Powder

32. Strawberry Ice Centre

33. Malt Crunch Centre

34. Chocolate Paste Centres

1. Using Cocoa Butter

2. Using HPKO

35. Liquorice Jap Bon Bon Centre

36. Coconut Bon Bon Centre

37. Fig Bon Bon Centre

38. Effervescent Centres

39. Cracknel Centre

40. Dairy Paste

41. Chocolate Style Paste - Hand Filled

42. Coffee Caramel

43. Caramel Centre

44. Sherbert Fillings

1. Using Citric Acid

2. Using Tartaric Acid

3. Using Dextrose

45. Treacle Centre

46. Spearmint Paste

47. Marzipan Style Centre

48. Liquorice Centre

49. Jam Centre

50. Hazel Nut Paste

51. Fudge Centre

52. Date Centre (Hand Filling Only)

53. Fruit Flavoured Semi-Liquid Centre

54. Yoghurt Filling Pump Filled

55. Fruit Fillings

56. Centre Pump Fillings

57. Black Currant Sweets

58. Jam or Fruit Pulp Centres

59. Honey Crunch

60. Butterscotch