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Chapter Fourteen
Making Candy for Profit


The world is your market if you can make superlative candies that are better, purer, more attractive, and above all, distinctive. Sales of confectionery in 1936 was $380,761,000.

There is infinite opportunity in candy making for self-expression. It may be in the color you select for your boxes, the particular shape and size of your candy or the way you tie and decorate the box, or the way you stir up your batch of fudge. Whatever it is, somehow your candy is a little different in detail and makes customers prefer it.

In order to perfect your technique of candy making and to widen the variety of the different kinds of candies to make it is advisable to read some of the books dealing with candy making. A list will be found at the end of this chapter.

The most popular candies and consequently easier to sell are: bonbons, marshmallows, Cocoanut kisses, in strawberry, chocolate and vanilla flavors; chocolate butter creams; chocolate covered nuts; Mexican candies; home made fudge; raisin fudge; rice candy; molasses kisses; nut taffy; cream peppermint; butterscotch; southern pralines; maple candy; molasses taffy; fig creams; fruit candies, and a number of others which you will find listed in any book on candy making; peanut brittle; caramels; Christmas candies; Easter candy and chocolate eggs and bunnies, and pure lollipops for children.

You can find a market for your candies in a number of ways such as supplying the retail candy shop in your town, or making up large batches of a particular brand for a wholesale confectioner. You can also box your own candy in large, week-end family packages or in one-pound prize packages and distribute them to tea rooms, women's exchanges, and candy and drug stores; and then there's always your friends and neighbors who would prefer to purchase your pure product.

If you have a son of high school age, he could keep himself busy a few hours a day calling on offices and offering business men pure, home made lollipops to take home to their youngsters, or week-end packages to take along to the country for their week-end visits with their families.

REFERENCES
M. Malzbender's Practical Manual for Confectioners, Pastry Cooks, Bakers, and Candy Makers, published by C. N. Casper Co., 454 E. Water St., Milwaukee, Wis.
Confectioner's Raw Material. J. Grant, published by Longmans, Green & Co., New York City.

Note: To account for inflation, multiply prices by 8 to 10.










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