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Presents:
The Candy Cook Book
By
Alice Bradley
(1917)
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CHAPTER IX
GLACÉS AND PULLED FLOWERS
WHEN sugar and water are boiled to a high temperature with an
acid, as cream of tartar or lemon juice, part of the sugar is changed to
glucose, and with careful treatment the syrup will remain clear and
become very hard. When swung from a bunch of wires, fine threads
fly off which look like spun glass. This is called spun sugar. All
kinds of nuts and fruits may be dipped in the syrup while it is hot.
On a cold day they harden immediately, and remain dry a long time.
In warm, damp weather they become sticky and unsatisfactory. They
may be rolled in granulated sugar if the weather changes after they
have been made.
Candy baskets and flowers require much experience for perfect
results, but much pleasure and many attractive pieces may be
attained by experimenting with a syrup boiled to the highest
temperature it can reach without burning. It is wise to color the
syrup before it boils, as stirring color paste into the mixture after it
has cooked is liable to make it sugary.
Candy left over from spun sugar or flowers can be warmed by
setting the saucepan on an. asbestos mat on the range, and then can
be poured out in a thin sheet on a warm tin, and broken in pieces
when brittle.
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