ders why the candy-eating public has the chocolate habit.
The answer is simple. The manufacturer generally offers the public
chocolates. To one not conversant with candy-making, it is not so easy,
however, to explain why the candy-maker offers the chocolates largely to
the exclusion of other confections. To the initiated, however, the
matter is simple indeed. Chocolate makes an air-tight covering that
protects all sides alike. It makes it possible to keep candy not
intended for immediate consumption and to ship it from one place to
another without injury. Without it, the manufacturer would be in a bad
way indeed. The confectioner, then, has fostered the chocolate habit
because it is useful to him.

Crystallization enables the candy-cook to put ordinary cream and sugar
mixtures into good society dress and make them a pleasure to the people
who are not devoted to chocolate. Although the crystal coated confection
may not stand some of the harder tests that the chocolate coated candy
will withstand, it will be found sufficiently reliable to mark a very
great advance in candy-making, particularly in home candy-making. And
after all, the basic mixtures in home-made candy are not so very
different from those in the candy of the professional manufacturer. The
home candy-cook, the small maker and the professional manufacturer, who
is, of course, far better equipped for crystallizing than either of the
others, can, after a careful study of the different degrees of sugar
crystallizing, make almost any candy as satisfactory in texture and
appearance, and as easy to handle, as are the chocolate confections. A
sufficient number of dippings in the crystal accomplishes the result.
"One part water and three parts sugar," is the slogan of the
crystallizer. This is the composition of any crystal syrup. Although
crystal syrups differ only in the temperature to which they are raised,
their foundation is invariable. As long as the proportions are kept the
same, the quantities do not matter much--theoretically. Practically,
however, one cupful of sugar and one-third of a cupful of water is about
as much as can be handled effectively at one time. The success of the
process lies in repeated dippings. With each immersion, the confection
takes to itself a little more syrup; it thus acquires a heavier coating
of the protective covering. The actual process is very simple. Each
piece is separately dropped into the syrup and, after thorough
immersion