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SUGAR BOILING |
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The syrup made by boiling sugar and water is the basis of most candies, and on the quality of this syrup depends the quality of the candy. For a certain kind of candy 'the sugar is boiled to a certain degree. For another kind of candy the sugar is boiled to a greater or lesser degree, as the case may be; hence, it is of prime importance that the art of boiling sugar be thoroughly understood by the amateur; otherwise, he is apt to be surprised when he strives for a certain result and does not get it.
Professional candy-makers guide themselves by a scale of "degrees" through which the sugar passes as it boils. Sugar passes from one degree to another so fast that the degrees sometimes tread on each other's heels. Experience is the only teacher, and the manipulator must learn the "degrees" from this teacher. There are seven degrees, some of which are subdivided. We give them below in their regular order, together with the- various methods of testing. Sugar is usually mixed with water in the proportions of a pound and a half of sugar to a half a pint of water. Now, suppose we put over a° fire this amount of sugar and water, and stir it until the sugar dissolves, and then let it boil for a few minutes. It will commence to look smooth and slippery and is already approaching the first degree. |
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