This factory was established in April 11,1891. They are still making candy the exact same way that they did back in the day.
First, the candy is boiled to the hard ball stage, in a copper kettle.
Then the candy is poured onto a cooling table. A cooling table is a table that has pipes under it, in which very cold water flows, to cool the candy.
The candy master pulls the candy away from the edges after two minutes have passed.
Next, the candy master begins to fold the candy to mix in the flavors. In this case the flavor was butter-rum.
As the candy cools it gets harder.
Candy must be pulled, adding air, to make it the right texture.
Large batches, in this case twenty-five pounds, are put in a warming machine and cut into smaller sections.
These smaller sections are now placed on a brass cutting wheel.
After over 5,000 fishies are dispatched from the cutter and given a few minutes to dry, they are then lightly dropped on the table.
This breaks them into individual "Christmas" fish. These specific candy fish are call "Christmas" fish because they are only sold during winter months and because the fish is a Christian symbol.
No comments:
Post a Comment