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Ingredients (in parts by weight):
|
3 |
Gum of Senegal, of gum arabica |
|
2.3 |
Water |
|
2.5 |
Sugar |
|
1 |
Honey |
|
0.6 |
Glucose |
|
q.s. |
Aroma, flavouring essence or colouring |
Dissolve the gum in the water, warming it lightly while stirring with a
spatula. Mix the sugar with the honey, add glucose and bring this paste to a
boil in a water bath while stirring vigorously. Add the filtered gum
solution to the melted sugars. Heat together and verif' the right stage of
boiling by dropping a small quantity into some moulds. when the boiling is
judged as having reached the right stage, all of the mass is poured at a
temperature of 85 - 900C.
The moulds are prepared in wooden drawers or trays filled with a thick
layer of starch. The desired form is created in the starch with stamps of
the required shape. The liquid is carefully poured into these cavities with
a fine-spouted container. Once cooled, the trays are turned onto a large
mesh screen and the extra starch is collected below. The gums can be cleaned
with a blow of air (do not blow on them by mouth). Once the excess starch is
removed, the gums are humidified with a jet of steam, dusted with or rolled
lightly in fine crystal or confectioner's sugar and dried for a few minutes
in an oven before being packed.
Colours and aromas can be mixed with the water and added to the gum to
create more variety. Flavours can also be mixed towards the end of the
boiling phase.
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