online:
The Art of Candy
Making Fully
Explained (1915)
&
Home Candy
Making (1911)
And How To Make Them
By Marion Neil (1913)
Two cupfuls make a pint; in short,
Four even cupfuls make a quart,
And folks have found this saying sound:
“A pint’s a pound the world around.”
Candy Recipes
from "Practical
Housekeeping"
1881
1 pint = 2 cupfuls
½ pint = 1 cupful
¼ pint = ½ cupful
2 gills = 1 cupful
1 gill = ½ cupful
60 drops = 1 teaspoonful
3 teasponnfuls = 1 tablespoonful
4 tablespoonfuls = ¼ cupful
4 tablespoonful = 1 wineglassful
1 oz. butter = 2 tablespoonfuls
1 oz. sugar = 2 tablespoonfuls
1 oz honey = 1 ½ tablespoonfuls
1 oz. glucose = 2 tablespoonfuls
1 oz golden syrup = 1 generous tablespoonful
1 oz. molasses = 1 generous tablespoonful
Sugar may be boiled on an ordinary range, a gas, gasoline, or oil stove,
an electric stove, or a chafing dish. A sugar thermometer is generally
used for testing the boiling sugar, but other means may be used, such
as the fingers only, a perforated iron spoon, a piece of bent wire, or a
sharp piece of wood.
The following scale will serve as a guide for amateurs who are not
acquainted with the thermometers:
Stage 2: Le perlé, or pearl 220° F.
Stage 3: Le soufflet, the blow 230°F
Stage 4: La plume, the feather 235°F
Stage 5: Le boulet, the ball, large or small 240°F to 250°F
Stage 6: Le cassé, the crack 290°F to 300°F
Stage 7: Le caramel, the caramel 350°F
If you do not use a thermometer, dip the tip of your forefinger into the
syrup and apply it to your thumb, on parting them you will find a
thread which will break at a little distance, and remain as a drop on the
finger; this is a small thread. If the thread be longer, it is the great thread.
When you separate your finger and thumb, and the thread reaches,
without breaking, from one to the other, it is the small pearl; if the finger
and thumb be stretched to their utmost extent, and the thread remain
unbroken, it is the large pearl. This stage may also be recognized by the
bubbles on the boiling sugar, which are round and raised; but this test is
not always sure.
This is the first workable degree to which sugar is boiled. Dip the spoon
or a skimmer into the sugar, shake it, and blow through the holes: if
sparks of light or bubbles be seen, you may be sure of the blow.
Materials Used In
Candy Making
Continued
Degrees of
Boiling Sugar
Continued