Village Squire, 1977-06, Page 14location. He moved to his present location at 26 Brunswick
Street in 1971.
There are basically nine different recipes for making candy.
These are a recipe for cream centres, one for caramel, one for
hard candy, one for fudge, one for brittles, one for jellies, one
for chrystalization to make shiny centres, one for different
work with chocolate and one for nougat. Then different
flavors are added to these basic recipes.
Today Rheo Thompson makes 101 varieties of candy with
the most popular flavor being mint smooth.
Today his equipment includes a gas fired furnace, hard
steel slabs which the hard candy is poured onto after it is
cooked, a cream centre machine which makes 120 cream
centres at once, a batch roller which keeps the hard candy
round and warm so it can be pulled out and shaped, a caramel
cutter which cuts the hard caramel into strips and then when
it is passed through the machine the other way, cuts the
caramel into squares, and a chocolate dipping machine which
is capable of producing 600 pounds of chocolate a day with
three people operating it.
When asked to describe what process the cooking of one
type of candy goes through, Mr. Thompson described the
making of peanut brittle.
He said they take a kettle and put in eight pounds of sugar,
7 pounds of corn syrup and three pounds of water and bring it
to a boil at 300 degrees. Then they add five pounds of raw
peanuts. They use raw peanuts so the flavor will spread
through the mixture. They put in a pound of butter till it melts
and they bring the mixture back up to 300 degrees. Then they
put the kettle on a stand where they add four ounces of salt
and a teaspoon of baking soda. The salt is added to bring the
flavour out and the baking soda creates the peanut brittle.
The mixture is then poured out on a slab and cooled.
Mr. Thompson says they make mostly the traditional type
of candy.
And what does Rheo Thompson like about the candy
making business?
"I like the variety of work every day and the fact that
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