CHERRY STONES
Traditional American candy made in American pharmacies and sold over the counter all over the territories of the USA in 1908. This is the original recipe.
To make this traditional candy you will need
8 pounds of white granulated sugar
1 quart of fresh cold water
2 pounds of glucose powder- same effect will be if you use fructose powder
1 1/2 ounce of the powdered citric acid
3 ounces of wild cherry paste
To make this candy you begin with boiling eight pounds of white granulated sugar in a cast iron kettle with one quart of fresh cold water and two pounds of glucose or fructose powder as you would use for the tablet work and cook the whole batch to say 330 degrees.
Pour your candy mass out upon an oiled marble slab, and sprinkle into this mass one and a half of the ounces of the finely powdered citric acid. You may sprinkle over the batch of your candy mass or add into the kettle as well. Then throw the edges in, and add to it a little red cherry color and as well the three ounces of the wild cherry paste. As soon as it possible, you need to break the batch of your candy mass down with an iron slab bar . keep turning the lump over and mash it down with the bar till all of the ingredients are really well blended. When your cherry mass gets uniform look, place the batch onto a warm table and cut off pieces to be run through a drop machine. For these candies you should use a small drop pattern. Run the strips of drops out upon a cold marble, and afterwards place in a sieve and shake them out.