The treatment through which candy mixtures are put after being
cooled varies with the kind of candy being made. Some mixtures, as
fudge, are beaten until creamy in the pan in which they are cooked.
Others are worked on a platter or a slab with the proper kind of
utensil. These are usually treated in a rather elaborate way, being
often coated with bonbon cream or with chocolate. Still others, such as
taffy, are pulled until light in color and then cut into small pieces
with a pair of scissors. Again, certain candies, after being poured into
a pan, are allowed to become hard and then cut into squares or broken
into pieces. Usually candies made in the home are served without being
wrapped, but when certain varieties are to be packed, it is advisable to
wrap them. Directions for finishing confections in these different ways
are here given.
67. MARKING AND CUTTING CANDIES.--Much of the success of certain candies
depends on their treatment after being cooled. Those which must be
beaten in the pan until they are creamy should be beaten just as long as
possible. Then, if the surface is not smooth when they are poured out,
pat it out with the palm of the hand after the candy has hardened a
little.
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