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Degrees of Boiling Sugar Continued
The Feather
When the boiling sugar has reached the feather stage, it
may be blown easily from the wire or spoon in long shreds.
When the boiling sugar has reached the feather stage, it
may be blown easily from the wire or spoon in long shreds.
The Ball
The soft-ball degree is tested by making a small bulb of
sugar between the fingers while it is cooling in a glass of
cold water, or by obtaining long feathery pieces from the
spoon or skimmer. When the bulb of sugar is larger and
harder, it is known as the hard ball.
The soft-ball degree is tested by making a small bulb of
sugar between the fingers while it is cooling in a glass of
cold water, or by obtaining long feathery pieces from the
spoon or skimmer. When the bulb of sugar is larger and
harder, it is known as the hard ball.
The Crack
If some of the sugar breaks with a slight noise and does not
stick to the tooth, it is at the soft crack stage. Boil it again,
and if it is tested and will quickly set hard and will easily
snap when pressed, it is at the hard crack degree. Sugar at
this stage passes rapidly to caramel, and will burn, if not
attended to at once.
If some of the sugar breaks with a slight noise and does not
stick to the tooth, it is at the soft crack stage. Boil it again,
and if it is tested and will quickly set hard and will easily
snap when pressed, it is at the hard crack degree. Sugar at
this stage passes rapidly to caramel, and will burn, if not
attended to at once.
The Caramel
Sugar boiled to the caramel is slightly dark in color. It
breaks, when tested, making a noise like glass. It breaks,
when tested, making a noise like glass. When boiled, take
it from the fire, and put the bottom of the pan into cold
water, to prevent its burning. The production of caramel is
attended with some difficulty, and great attention is
necessary.
When a boiling solution of sugar and water has passed the
soft-ball degree, it may readily grain unless glucose or
some kind of acid is added. The danger may be guarded
against also by melting the sugar very thoroughly before
allowing the syrup to boil, or by brushing or sponging
round the sides of the pan during boiling, so as to dissolve
any hard particles or crystals forming there. Cream of
tartar is the acid usually used to prevent the granulation of
the syrup. If too large a quantity is used, it will cause the
sugar to change color quickly, and the candies made or
covered with it are likely to be soft and sticky.
The cream of tartar should not be added until all the scum
has been removed from the boiling sugar and the sides of
the pan cleansed form crystals. Boiling sugar intended for
pulling or such purposes is all the better for the addition of
a teaspoonful of glucose with the cream of tartar.
Pure sugar and water show no tendency to boil over. All
impurities or scum on the surface should be removed as
soon as the syrup boils, and then the boiling should be
allowed to proceed quickly till the required degree is
reached.
Sugar boiled to the caramel is slightly dark in color. It
breaks, when tested, making a noise like glass. It breaks,
when tested, making a noise like glass. When boiled, take
it from the fire, and put the bottom of the pan into cold
water, to prevent its burning. The production of caramel is
attended with some difficulty, and great attention is
necessary.
When a boiling solution of sugar and water has passed the
soft-ball degree, it may readily grain unless glucose or
some kind of acid is added. The danger may be guarded
against also by melting the sugar very thoroughly before
allowing the syrup to boil, or by brushing or sponging
round the sides of the pan during boiling, so as to dissolve
any hard particles or crystals forming there. Cream of
tartar is the acid usually used to prevent the granulation of
the syrup. If too large a quantity is used, it will cause the
sugar to change color quickly, and the candies made or
covered with it are likely to be soft and sticky.
The cream of tartar should not be added until all the scum
has been removed from the boiling sugar and the sides of
the pan cleansed form crystals. Boiling sugar intended for
pulling or such purposes is all the better for the addition of
a teaspoonful of glucose with the cream of tartar.
Pure sugar and water show no tendency to boil over. All
impurities or scum on the surface should be removed as
soon as the syrup boils, and then the boiling should be
allowed to proceed quickly till the required degree is
reached.
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Newest Title:
The Candy
Cookbook by Alice
Bradley (1917)
Also available
online:
Home Candy
Making by Sarah
Rorer (1911)
The Art of Candy
Making by Mrs.
Sherwood P.
Snyder (1915)
Candy Recipes
from "Practical
Housekeeping"
(1881)
Candy Making
Recipes from Mrs.
Harding's 20th
Century Cookbook
(1921)
Candy Recipes
from "Grand Union
Cookbook" (1902)
Links