COFFEE CREAMS
Traditional American candies, served in American pharmacies of all the territories of The USA since 1908.This is the original classic American recipe.
To make this traditional American candy you will need
15 pounds of white granulated sugar (brand Confectionery A)
11/2 pound of good ground coffee
10 grains of cream-of-tartar
2 quarts of fresh cold water
You begin to make this candy by putting the coffee into a cast iron kettle and putting a quart of cold water over, and allowing your coffee to a boil. Let your coffee stand for a few minutes, cool it down somewhat and then strain it off .
Then you take the sugar, the cream of tartar and add it to the water and cook it up to 240 degrees Fahrenheit. Then add this cream to the coffee extract mentioned above and cook all the basis for you candy up to 246 degrees. Pour off the batch on a very cold , well greased marble slab, after first wetting it with cold water. When your cany mass gets thoroughly cold, stir it with a scraper until it creams. Take your candy mass off the slab again, and put it into a stone crock, and cover it with a wet cloth, and let it stand twenty four hours. Take the desired quantity of your candy mass, and melt it down in a bonbon pot on a slow fire. Cast your candies into moulds made in starch, or into the tin moulds made for the purpose of making candies. These are available in the market and can be bought at any confectioners supply store. When your candies are completely cold, remove them from tins by dropping them on the slab upside down. You should not pack your candies until they get thoroughly cold. Wrap them into the thin waxed paper and store them in your favorite tin jar.