Part II., The Manufacture of CandiM.— Chapters XLV^ Introduction.— XLVL. The Manufacture of Candied Fruit. — XLVIL. The Manufacture of Boiled Sugar and Caramel.- — XLVIII., The Candying of Fruit.— XLIX.. Caramelised Fruit.— L., The Manufacture of Sugars- Sticks, or Barley Sugar.— LI., Bonbon Making.— LIL. Fruit Drops.— LI II., The Manufacture of Drag^ea. — LiV., The Machinery smd A|q>liances used in Candy Manufacture. — LV.. Dyeing Candies and Bonbons. — LVI., Essential Oils used in Candy Making. — LVII., Fruit Essences. — LVIII., The Manufacture of Filled Bonbons, Liqueur Bonbons and Stamped Lozenges. — LIX^ Recipes for Jams and Jellies. — LX., Recipes for Bonbon Making. — LXI., Dragdes. — Appendix.. — Index.
Key Takeaways
- Candied fruit and caramelized fruit can be preserved using traditional methods.
- Bonbon making involves multiple steps including the use of essential oils and dyes.
- Machinery and appliances are crucial for efficient candy production.
Practical Tips
- Use natural ingredients like fruits, sugar, and essential oils to create emergency food supplies.
- Invest in simple kitchen equipment that can be used for candy making, such as a candy thermometer.
- Experiment with different recipes to find the best preservation methods for your specific needs.
Warnings & Risks
- Be cautious of using artificial preservatives or dyes when preparing candies for long-term storage.
- Ensure proper hygiene and sanitation during the manufacturing process to avoid contamination.
- Some traditional techniques may require specialized equipment that might be hard to find in a survival situation.
Modern Application
While many of the specific methods described in this chapter are still applicable, modern technology has improved efficiency and safety. For instance, using digital scales for precise measurements can ensure better results than relying on traditional methods. Additionally, understanding these historical techniques can provide valuable insights into food preservation strategies that have stood the test of time.
Frequently Asked Questions
Q: What are some essential oils mentioned in the chapter and what are their uses?
The chapter mentions essential oils used in candy making for flavoring, such as vanilla extract. These oils can enhance the taste and aroma of candies.
Q: How does the chapter suggest preserving fruit for long-term storage?
The chapter describes candying fruits by boiling them with sugar to create a syrup that preserves the fruit. This method involves careful attention to the concentration of the sugar solution to ensure proper preservation.
Q: What are some traditional methods mentioned in the chapter for making bonbons?
The chapter outlines the process of making bonbons, which includes using molds and applying dyes or essential oils. These steps help create visually appealing and flavorful confections suitable for long-term storage.