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Use a pound of granulated sugar and a gill of water; boil to the "feather" degree. This is the degree at which the sugar is most apt to grain and it must be taken from the fire at once. The best way to tell the "feather" degree is to dip in a spoon and quickly lift and turn over some of the syrup. If this degree of boiling has been reached, the sugar will spin out in long fine strings. Another way, is to blow a spoonful with the breath. If feathery films of sugar are to be seen it is time to remove the mixture from the fire. Then take a pan (an ordinary baking pan will do) and stretch strings across it, then pour in the candy. The strings are used simply to hasten crystallization. Place the pan in a warm place for about a week. When crystallization has ceased, pour off the loose liquid, and allow the candy to stand until it becomes dry.
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