Crystallizing

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Candies and Bonbons
And How To Make Them
By Marion Neil (1913)

                                   Crystallizing
   4 lbs. lump-sugar
   2 pints (4 cups) water

   Put the sugar and water into a saucepan; place it on
the fire, stir until the sugar is dissolved, and boil to 225°.
Remove the thermometer and gently lift the pan on to a
table. On the hot sugar lay a piece of paper with a small
hole cut out of the center, and set in a cool place until
required for use. The paper should be dipped in cold
water and should fit closely round the sides of the pan.
It is not necessary that this syrup should be quit cold
before using, but it should be cooled enough not to
grain, and not so hot as to soften the fondants or other
candies.
   Place the candies to be crystallized on racks in the
tins. Remove any crystals which may have formed and
the paper covering form the syrup, and pour enough of
the syrup over the candies on each rack completely to
cover them. Cover the candies with a piece of damp
muslin, and leave undisturbed for ten or twelve hours.
When a specially thick coating of the crystals is desired,
it is necessary to leave the candies longer in the syrup.
   Lift off the muslin and drain away the syrup; take the
candies out place on sieves, and leave in a warm place
over night to become dry. The surfaces of the candies
should be covered with fine, bright sugar crystals. Many
candies are improved in appearance and keeping
qualities by being crystallized, and some look better if
crystallized twice.