candymaking.net
Presents:
The Candy Cook Book
By
Alice Bradley
(1917)
|
Spun Sugar
2 cups sugar
1 cup water
1/8 teaspoon cream of tartar
Color paste
Put sugar, water, and cream of tartar in saucepan, add color paste
if desired, and boil without stirring to 310° F., or until syrup spins
a very long thread. Place saucepan immediately into a dish of cold
water to stop the boiling, and then set it in hot water. Have ready
two parallel, horizontal bars about three feet apart, with paper
beneath to protect floor from sugar. Dip sugar spinner, or a bunch
of wires in syrup, and wave swiftly back and forth between the
bars. Syrup will spin long threads; these should be gathered up
from time to time and placed on a cool platter. If syrup gets
sugary, place it for a moment on the fire to melt. Spun sugar is
used as a garnish around molds of ice cream or glace fruits and
nuts. Spun sugar is easily made in cool weather, but softens very
quickly in hot weather. It keeps best if put in a tightly covered box
or pail in the refrigerator.
Copyright © 2007 candymaking.net