In simplistic terms raw sugar from sugar cane was boiled and filtered a number of times, then poured into cone-shaped molds. Once in the mold, sugar water or other solution was poured over the sugar to remove the excess molasses. The sugar loaves were then removed from the molds and dried. Many loaves during the period were wrapped in blue paper for shipping.
Fine sugar came in smaller cones and cheaper sugar came in bigger cones as lower quality sugar was more difficult to crystallize and worked better in bigger molds.
Sugar Cone Recipe
Things you'll need:
- Sugar (white)
- Mold or glass
- Cooking Spray
|Things you will need.|
|Pack it down.|
|Let it dry.|
Enjoy your sugar! Sugar cones had to be broken with sugar nippers before use. (Pictured in top image.)
I've had some questions about brown sugar cones, as many Mexican grocery stores still sell brown sugar cones. I have not come across evidence of brown sugar cones during this period as the cone shape came from the refining process. If anyone has evidence to the contrary, I would love to know of it. As of right now, brown sugar cones don't seem to belong to the 13 colonies during the Colonial period.