1864 - The Complete Confectioner, Pastry Cook and Baker

Raspberry Candy

DDV CULINARY

This may either be made from raw or refined sugar.
Boil it to the crack, and colour it with cochineal;
pour it on a stone rubbed over with a little oil or butter,
cut off a small piece, and keep it warm to stripe or case the other part, when finished;
to the remainder add a little tartaric acid (not so much as for drops),
and some raspberry-paste, sufficient to flavour it.
The residue of raspberries used for making vinegar,
and preserved with an equal quantity of sugar, or even less,
as for raspberry cakes, does very well for this purpose.
Fold the edges over into the centre, and attach it to a hook fixed against the wall:
pull it towards you, throwing it on the hook each time after having pulled it out;
continue doing this until it gets rather white and shining,
then make it into a compact long roll,
and either stripe it with the piece you cut off,
or roll it out in a sheet with a rolling-pin,
and wrap it round it so as to form a sort of case;
then pull it into long narrow sticks, and cut them the required length.