“ In former days the making of sweetmeats was part of a druggist’s business, but in the earlier half of the 19th century it developed into a separate industry in England, and the International Exhibition of 1851 resulted in its spreading to other countries. At the present day France and Germany are prominent in all sorts of confectionery and bon-bons; and the “candy” industry in America has developed enormously.
The simplest form in which sugar is prepared as a sweet for eating is that of lozenges, which consist of finely ground sugar mixed with dissolved gum to form a stiff dough. ”

“ From time to time sugar syrup is added as they appear to get dry, and after receiving a certain coating they are removed to dry and harden. After a sufficient number of alternate coatings in the pan and dryings, the comfits are finished with a coating of thin syrup, which may be coloured if desired. Another extensive class of confectionery is made with sugar boiled at different temperatures, the various degrees of heating being known as thread, blow or feather, ball, crack, caramel, &c. ”

“ Kept in a chamber heated from 90° to 100° F., the sugar gradually crystallizes on the strings and the sides of the mould, and when sufficient has been deposited the remaining liquor is drained off, and the crystals are removed and dried by heat. Machinery, often of elaborate character, is now extensively employed in almost all branches of the confectionery trade. ”