Name/Title
Historical facts on Guth's CandiesScope and Content
Historical information about Guth's Candies for 1976 Bicentennial Celebration in Waupun, WI typed on D - J Leasing Company letterhead paper.
Guth's Candies -
Fifty-six years ago, a Waupun business opened its doors and still continues to do a "sweet" business, although now in its second generation.
Guth's Candies is marking its 56th anniversary at 415 East Main St. In 1920, Alvin H. Guth and Edwin Yasger began operation of an ice cream parlor and candy store called The Trojan. Mr. Jasger and his brother, Alois, owned a candy store in Beaver Dam, also known as The Trojan, and Mr. Guth had been working with them since 1913.
In 1922, Mr. Guth took over the business and it flourished into a very plush ice cream parlor, becoming "the" place to go after shows, and on Sundays, people stood in line as they waited to be served. The Trojan was then one of about three stores where ice cream could be bought, and the only place to sit down and eat an ice cream sundae or soda.
The ice cream parlor did big business during the early days of prohibition, being about the only place to take a date or the family. And in the early days of automobile, it was the popular thing to do - take a Sunday afternoon ride and stop in for a treat at the ice cream parlor.
The place was very posh for the times. A full wall mirror backed the marble top counter of the soda fountain. Two rows of small tables and the typical wire ice cream parlor chairs seated about 80 persons. Floor lamps down the center fo the parlor had elegant shades with long fringes.
Pennants were a popular fad in those days, and The Trojan displayed many colorful school flags on the walls. A widely known trade mark was the large peanut bowl. Everyone could dip in and take a handful of salted peanuts on the way in and agin on the way out.
The store was a major stop between Green Bay and Madison, as the university students traveled back and forth. Now many second generation students are making the same stop, just as their parents did. Mr. Guth made his own ice cream in a 10-gallon tub freezer, using chipped ice and salt brine. He ground his own ice from 25-pound blocks, using a hand-operated machine. He could keep 40 gallons of ice cream in the soda fountain and also had a storage unit holding 60 gallons. Mechanical refrigeration was installed along about 1927.
Ice cream flavors included chocolate, vanilla, strawberry and nestle-rode pudding, and with the various fruits and syrups about 40 different kinds of special sundaes could be made. Some of the early da specialities were called Coney Island Sunday, Cupid Parfait, Lovers Delight, Wayland, WHS, Boston Nut, and many others.
The syrup to make fountain ‘cokes' came in barrels years ago, and the fountain dispenser was filled by the jugful as needed. All was fine until the supply in the barrel in he back room was getting low, and the syrup ran into the jug very slowly. Many times it was left to run while a customer was waited on. Yes, you guessed t, it ran over!
While ice cream was the primary business, about eight kinds of candy were made during those early years, mostly fudges, divinity, pan candy and vanilla and chocolate caramels, and some hand candies.
As time passed, sandwiches were added to the menu and a noon lunch patronage began to grow. Booths were installed and the menu afforded one hot meal a week, then two, and for a while a Sunday dinner was offered.
More kinds of candy were also added—bittersweets, peanut clusters and creams–all made by hand, boiled in copper kettles which were best for even conduction of heat. When the sugar-water base was boiled to the right consistency, it was turned onto a huge marble slab and spaded by hand as egg white and flavoring were added.
Now the copper kettles have automatic stirring devices and another machine takes over the "spading" process, the "graining" done automatically by temperature control. Now with the machines you can do two things at one time.
Although they had a cooler which had a space for ice on top and about 12 shelves on which to put the chocolates, no creams were made after May before the days of air conditioning.
After the air conditioners were installed, all candies could be made the year around. The maximum allowable degree in the stone is 76 degrees, especially under high humidity. The dipping room is kept at 70 degrees the year around and humidity 40 per cent. The store also has a "stand-by" conditioner in case of mechanical failure.
A partnership was formed between Mr. Guth and his son, John, from 1960 to 1963 when John became sole owner.
Guth's Candies use all their own recipes. Most professional candy makers keep their recipes closely guarded, and it is a challege to develop a recipe for a certain kind of candy and to make it better than the others. There is much chemistry involved in candy making.
"You never know for sure how it will come out." John added. "You go along fine and the consistency is just right. Then there is a change in the milk solids or fat content! We used to use condensed milk and sugar, but now we use only fresh cream and butter–no substitutes. And we use only the highest quality grade chocolate."
Although Guth's Candies still has one hand-dipper, chocolate dipping is becoming a lost art. They have added a chocolate enrober which coates centers exactly as hand dipping. They are still strung by hand and made from the original formulas.
The shop completely converted to candy in 1965, and since that time the volume has tripled. The candy is made in small batches and always rotated so that it is always fresh.
The shop now has three phases of business: retail, wholesale and fund raising.
Christmas is their busiest season, although there are many other sweet days to keep them extra busy, such as Valentine's Day, Mother's Day and Easter. One of their specialities is chocolate Easter figures; rabbits and chickens. These solid chocolate molds come in all sizes.
At present the store is still owned and managed by John and Delores Guth. Altho the store is leased by Mark Raymer, the strict quality standards are maintained.
This history of Guth's Candies was printed in the Waupun Leader News several years ago. We have up-dated it and you may use all or parts of it.
The GuthsAcquisition
Accession
2016.0075Source or Donor
Waupun Area Chamber of CommerceAcquisition Method
Donation
