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| Candies and Bonbons And How To Make Them By Marion Neil (1913) |
| Utensils For Candy Making "Capital Things" |
Thermometer
A proper confectioner's thermometer is required for candy making, so
that the syrup may be removed from the fire at exactly the right degree.
Such thermometers are made of wood, brass, or copper, and the degrees
on them should mark not less than 350°.
A thermometer should always be gently lowered into the boiling sugar.
When not in use, it should be kept hanging up on a nail or hook.
When required for candy making, place the thermometer in a pitcher of
warm water, so that it may rise gradually, and return it to the warm
water on the removing it from the pan. This dissolves the clinging candy
and protects the tube from breaking.
The wooden thermometer can be used to stir with, and is very easily
kept clean.
A proper confectioner's thermometer is required for candy making, so
that the syrup may be removed from the fire at exactly the right degree.
Such thermometers are made of wood, brass, or copper, and the degrees
on them should mark not less than 350°.
A thermometer should always be gently lowered into the boiling sugar.
When not in use, it should be kept hanging up on a nail or hook.
When required for candy making, place the thermometer in a pitcher of
warm water, so that it may rise gradually, and return it to the warm
water on the removing it from the pan. This dissolves the clinging candy
and protects the tube from breaking.
The wooden thermometer can be used to stir with, and is very easily
kept clean.
Saccharometer
The saccharomter is often used for
ascertaining the specific gravity of liquids.
It is made of glass containing quicksilver,
the same as the thermometer, and is
divided into degrees or scales.
It is rather more difficult to handle than a
thermometer, but the results are more
certain. When immersed in cold water it
marks zero, which proves that the water
contains no sugar.
The scale on the saccharometer registers
from 0° to 50°, and reads from the top
downward. The advantages of the
saccharometer are immense, not only as a
matter of economy, but as a guide to the
candy maker, who cannot work with
certainty without knowing the degrees of
boiling. For example: The thread, large or
small, marks 25°; the pearl, 30°; the blow,
34°; the feather, 36°; the ball, 50°. After this
last degree the sugar has become so thick
that the saccarometer can no longer be
used.
The saccharomter is often used for
ascertaining the specific gravity of liquids.
It is made of glass containing quicksilver,
the same as the thermometer, and is
divided into degrees or scales.
It is rather more difficult to handle than a
thermometer, but the results are more
certain. When immersed in cold water it
marks zero, which proves that the water
contains no sugar.
The scale on the saccharometer registers
from 0° to 50°, and reads from the top
downward. The advantages of the
saccharometer are immense, not only as a
matter of economy, but as a guide to the
candy maker, who cannot work with
certainty without knowing the degrees of
boiling. For example: The thread, large or
small, marks 25°; the pearl, 30°; the blow,
34°; the feather, 36°; the ball, 50°. After this
last degree the sugar has become so thick
that the saccarometer can no longer be
used.
Sacchrometer
The remaining degrees, the crack and caramel, must be determined by
other tests. In order to use the saccarometer to test syrup you must have
a narrow tin tube, or a glass test-tube, or a tall bottle about an inch and a
half in diameter. Pour some of the syrup into one of the tubes, wet the
saccharometer and drop it into the tube containing the boiling sugar and
it will indicate the degree of sugar.
other tests. In order to use the saccarometer to test syrup you must have
a narrow tin tube, or a glass test-tube, or a tall bottle about an inch and a
half in diameter. Pour some of the syrup into one of the tubes, wet the
saccharometer and drop it into the tube containing the boiling sugar and
it will indicate the degree of sugar.
Marble Slab
A marble slab is not absolutely necessary, but it is convenient and
useful. When the candy is poured out on a piece of marble it cools
quickly and is much better in every respect. An old marble-top
washstand, a large platter, or a white enameled tray may be substituted
for the slab.
A marble slab is not absolutely necessary, but it is convenient and
useful. When the candy is poured out on a piece of marble it cools
quickly and is much better in every respect. An old marble-top
washstand, a large platter, or a white enameled tray may be substituted
for the slab.
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