candymaking.net
Presents:
The Candy Cook Book
By
Alice Bradley
(1917)
|
CHAPTER VII
PULLED CANDIES
CANDIES that are to be pulled need to be boiled to 254° F. or up
to 260° F. When removed from the fire they should be of the
consistency required for the finished candy. A bit of paraffin keeps
the candy from sticking to the teeth when being chewed but it is not
digestible, and its use in manufactured candies is forbidden in
several States.
Molasses candies need to be stirred during the last part of the
cooking to prevent burning.
A candy hook attached to the wall is convenient when much
candy is to be pulled.
If, while being pulled, candy sticks to the hands, they may be
rubbed with flour.
Copyright © 2007 candymaking.net