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Listed in: Confections
Excerpt from the Modern Priscilla Cook Book, 1924
CONFECTIONS
Facts to Remember in Candy Making
For uniform results in candy making a thermometer is indispensable, A test made by dropping a little of the syrup in cold water serves to some extent as a guide, but even in the hands of an experienced candy maker it is necessarily more or less inaccurate.
The following table gives the cold water test for sugar syrup and the corresponding degree on the thermometer.
Fudge, Penuchi, Opera Maple Cream 236° or 238° F Soft ball or thread
Fondant......................................... 238° F Soft ball or thread
Caramels....................................... 246° or 248° F Firm ball
Taffies…......................................... 265° or 270° F Hard ball
Butter Scotch................................. 290° Crack or brittle
Clear hard candies....................... 300° or 310° F Hard crack
The candy kettle should have a perfectly smooth inner surface and be preferably of heavy material so that the syrup will not stick and scorch.
To prevent the graining of candies like fudge, penuchi and fondant, which ought to be creamy in texture, the syrup should be cooled until lukewarm before it is beaten.
A clear cool day is best for candy making.
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