CANDY. Degrees of Boiling Sugar.

In preparing sugar for candies the confectioner requires different degrees of boiling in order to bring the sugar to the proper state for the various articles he prepares. Well clarified and perfectly transparent syrup is boiled until a skimmer dipped into it, and a portion touched between the forefinger and thumb, on opening them, is drawn into a small thread which crystallizes and breaks. This is called a weak candy height.

If boiled again, it will draw into a larger string, and if bladders may be blown with the mouth through the drippings from the ladle, it has acquired the second degree, and is called bloom sugar.

After still further boiling, it arrives at the state called feathered sugar. To determine this dip the skimmer and shake it over the pan, then give it a sudden flirt or jerk, and the sugar will fly off like feathers.

The next degree is that of crackled sugar, in which state the sugar that hangs to a stick dipped into it, and put directly into cold water, is not dissolved off, but turns hard and snaps.

The last stage of boiling reduces it to caramel sugar, and is proved by dipping a stick into the sugar and then into cold water, when, on the moment it touches the water it will snap like glass. It has now arrived at a full candy height.

Throughout the boiling the fire must not be too fierce, as it will discolor the syrup. The best safeguard against this is the use of steam heat. Color may be given to the candy by adding the coloring matter to the syrup before boiling it. Flavoring essences must be added when the process is nearly complete.

Cream Candy.

Fine White Sugar 8 lbs.

Water 2 pts.

Vinegar ⅜ ”

Butter 1 oz.

Vanilla Extract 2 teasp’nfuls.

Soda ½ ”

Boil all together except the vanilla (which add after boiling) until it cracks in water, after which work it till very white.

Sugar Candy.

White Sugar 6 cups.

Vinegar 1 ”

Water 1 ”

Butter 1 tablespoonful.

Soda 1 teaspoonful.

Let boil without stirring thirty minutes. Use flavor to suit.

Maple Candy.

Butter 2 tablespoonfuls.

Maple Syrup 4 pts.

Let boil until it cracks in water.

Chocolate Caramels.

Sugar 2 pts.

Warm water 1 ”

Grated Chocolate ½ ”

Butter ¾ ”

Let boil until it cracks in water.

To Candy Nuts or Fruit.

Sugar 3 pts.

Water 1 ”

Sufficient Lemon Flavor.

Boil the water and sugar until it hardens in water, then add the lemon flavor; use a pair of candy tongs or a sharp piece of wire, stick into the nut kernel or the fruit to be candied, immerse it in the candy while warm, take it out, cool it, and draw out the wire rod.

Cocoanut Candy.

Dessicated Cocoanut 4 oz.

Sugar 1 lb.

Water ½ pt.

White of egg sufficient.

Mix the egg and water, pour it over the sugar, let it stand a few minutes. Boil for a few minutes over a clear fire; set aside, skim all the scum off, then boil until thick, mix in the cocoanut. Mix well, and keep at it until finished.

Almond Candy.

Grate your almonds, then proceed as in cocoanut candy.

Molasses Candy.

Molasses 1 qt.

Brown Sugar 1½ lbs.

Juice of one Lemon

Lemon Oil 12 drops.

Mix the sugar and molasses together. Butter the inside of a porcelain-lined kettle. Put the mixture into it. Let boil over a slow fire two hours. Add the lemon oil and juice, and boil another half hour. Stir often to prevent burning. When done, it will cease boiling of itself. Butter a pan; pour out to cool. If properly done it will be crisp and brittle. (Nuts of any kind may be added just before pouring into the pan.) It must be worked, if at all, just as soon as it is cool enough to handle. Use butter on your hands to prevent sticking.

Molasses Taffy.

Molasses 1 qt.

Water 1 gill.

Butter 1 tablespoonful.

Brown Sugar 1 ”

Allow the molasses and water to boil until nearly stiff enough, then add the butter and sugar; let boil about ten minutes additional. Pour into pans buttered.

Sugar Taffy.

Sugar 2 cups.

Butter ¾ ”

Place in pan or kettle porcelain lined. Boil gently until stiff enough. Cool in buttered pans.