How to Make Candy - Anonymous

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4. Large Pearl. 5. The blow. 6. The feather. 7. Ball. 8. Crack. 9. Caramel. This last degree derives its name from "a Count Albufage Caramel, who discovered this method of boiling sugar."

      In describing the process, I shall proceed in a different manner to other writers on the subject, by classing it under different heads, according to the uses to which it is applied.

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      Under this head are comprised the degrees from the small thread to the large pearl; for at these points the sugar is kept in a divided state, and remains a fluid of an oily consistency. A bottle which holds three ounces of water will contain four ounces of syrup. The method of ascertaining those degrees, according to the usages of the trade, is as follows:

      Small Thread.—Having placed the clarified syrup on the fire, let it boil a little, then dip the top of your finger in the boiling syrup, and on taking it out apply it to the top of your thumb, when, if it has attained the degree, on separating them a small ring will be drawn out a little distance, about as fine as a hair, which will break, and resolve itself into a drop on the thumb and finger.

      Large Thread.—Continue the boiling a little longer, repeat the same operation as before, and a larger string will be drawn.

      Little Pearl.—To ascertain this degree, separate the finger from the thumb as before, and a large string may be drawn, which will extend to nearly the distance the fingers may be opened.

      Large Pearl.—The finger may now be separated from the thumb to the greatest extent, before the thread will break.

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      This takes the degrees of the blow and feather. The particles of the sugar being now brought together within the sphere of their activity, the attraction of cohesion commences, whereby they attach themselves together and form quadrilateral pyramids, with oblong and rectangular bases. This is generally, but improperly, termed candy, thereby confounding it with the degrees at which it grains, also termed candy. This certainly seems "confusion worse confounded;" but if things are called by their proper names, many of those seeming difficulties and technicalities may be avoided, which tend only to confuse and embarrass the young practitioner, without gaining any desired end or purpose. If it were generally classed into the degrees of crystallization, the true meaning and use would at once be explained, and understood by the greatest novice.

      The nature and principle of this operation are these. First, as in the case of syrup, (the first four degrees,) when the water has absorbed as much sugar as it is capable of containing in a cold state, by continuing the boiling a further portion of the solvent (water) is evaporated, and sugar remains in excess, which, when exposed to a less degree of heat, separates itself, and forms crystals on the surface and sides of the vessel in which it is contained, and also on anything placed or suspended in it. But if it is exposed too suddenly to the cold, or disturbed in its action by being shaken, or if the boiling has been continued too long, the crystals will form irregularly, by the particles being brought in too close contact, and run too hastily together, forming a mass or lump.

      To obtain this part in perfection the boiling should be gradual, and continued no longer than till a few drops let fall on a cold surface show a crystalline appearance, or after being removed from the fire, a thin skin will form on the surface. It should then be taken from the fire, and placed in a less hot, but not cold place, and covered, or put into a stove or hot closet, to prevent the access of cold air. A few drops of spirits of wine, added when the sugar has attained the proper degree, will conduce to a more perfect crystalline form, scarcely attainable by any other means, as it has a great affinity with the water, thereby causing the sugar to separate itself more freely. It must be used with caution, as too much will cause it to grain.

      To Ascertain the Degree of the Blow.—Continue the boiling of the sugar, dip a skimmer in it, and shake it over the pan, then blow through the holes, and if small bubbles or air-bladders are seen on the other side, it has acquired this degree.

      The Feather.—Dip the skimmer again into the sugar, and blow through the holes as before, and the bubbles will appear larger, and stronger. Or if you give the skimmer a sudden jerk, so as to throw the sugar from you, when it has acquired the degree, it will appear hanging from the skimmer in fine long strings.

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      Sugar, after it has passed the degree of the feather, is of itself naturally inclined to grain; that is, to candy, and will form a powder, if agitated or stirred; for, as the boiling is continued, so is the water evaporated until there is nothing left to hold it in solution; therefore, that body being destroyed by heat, which first changed its original form to those we have already enumerated, as this no longer exists with it, it naturally returns to the same state as it was before the solvent was added, which is that of minute crystals, or grains, being held together by the attraction of cohesion, unless, as before stated, they are separated by stirring, etc.

      The sugar being evaporated by boiling from the last degree, leaves a thin crust of crystals round the sides of the pan, which shows it has attained the candy height; and this crust must be carefully removed (as it forms) with a damp cloth or sponge, or the whole mass will candy if suffered to remain. To prevent this is the chief desideratum, all further proceedings for which specific rules will be given in their proper places.

      The remaining degrees can be ascertained after the following manner:

      The Crack.—Follow the directions given for the ball. Slip the sugar from off the stick, still holding it in the water, then press it between the finger and thumb; if it breaks short and crisp, with a slight noise, it is at the crack.

      Caramel.—To obtain this degree, it requires care and attention, and also to be frequently tried, as it passes speedily from the crack to the caramel. Try it as before directed, and let the water be quite cold, or you will be deceived. If, on taking it off the stick, it snaps like glass, with a loud noise, it has attained the proper degree; it will also, when it arrives at this point, assume a beautiful yellow color; after this it will speedily burn, taking all the hues, from a brown to a black; therefore, to prevent this, dip the bottom of the pan into a pail of cold water, as soon as it comes to caramel, as the heat which is contained in the pan and sugar is sufficient to advance it one degree; also, be careful that the flame of the fire does not ascend round the sides of the pan, which will burn it.

      In boiling sugar keep the top of the pan partly covered from the time it commences boiling until it has attained the ball or crack; the steam which rises being again thrown on the sides, prevents the formation of the crust or crystals.

      To prevent its graining, add a little of any sort of acid, when it is at the crack—a table-spoonful of common vinegar, four or five drops of lemon-juice, or two or three drops of pyroligneous acid: any of these will have the desired effect. This is termed greasing it. But remember that too much acid will also grain it; neither can it be boiled to caramel if there is too much. A little butter, added when it first commences boiling, will keep it from rising over

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