SUGAR BOILING

Wairarapa Times-Age, 31 May 1940, Page 8

SUGAR BOILING

SOME IMPORTANT RULES. TRY THESE TASTY RECIPES. The making of sweets whether for profit oi- as a hobby is a fascinating occupation. Home-made sweets of good quality, a neat finish, and distinctive character make very acceptable gifts. Why not add a tin to your next echelon parcel? The following important rules on sugar-boling must be strictly adhered to. A large pan for cooking toffee, caramel, brittle, etc., must be used, otherwise the contents are liable to boil over.

Always dissolve sugar and water before allowing it to boil. To do so place water and sugar’ in a saucepan, stir with wooden spoon over a low gas, and when quite dissolved, cease stirring unless otherwise stated. By continued stirring or shaking, it is likely to cause the syrup to grain or become sugary. During the cooking, the sides of the pan must be kept free from uncooked sugar grains which may be thrown up during the boiling. For this purpose use a brush dipped in warm water or a piece of clean cloth will answer the purpose very well, but the brush is more handy.

The Thermometer.

When using a thermometer, always stand it in warm water before adding to boiling syrup, and after removing from syrup replace in warm water. This point is important if you want your thermometer to last. When the desired temperature is reached, remove the saucepan from the fire gently, and in the case of the‘toffee variety, place bottom of pan in a dish of water to prevent further cooking. When bubbles have ceased pour into prepared tins. For fudge and fondant variety, pour on to a damp slab or a basin that has been rinsed with cold water but not dried. When beating fondant or other creams, always beat in the centre of the batch. Scraping the sides or bottom of basin is also liable to grain the syrup. >• Testing the Syr.up. If you have no thermometer, use this method: 240 degrees F. is reached when a little syrup, placed between the fingerspreviously dipped into cold water, can be rolled into a soft ball. By boiling it a little longer you will find on testing in this-way a firm ball can be rolled. The next stage is the crack. The syrup is tested as before and forms a piece of toffee which can be cracked. For a hard crack, it must be boiled two minutes longer. The next stage is caramel, when the colour changes rapidly and will burn very easily if boiled too long. And now for the recipes:—

Honeycomb Toffee.

Boil 1 lb sugar, 2 tablespoons honey, ; ’-pint water, and a pinch cream tartar together in a large, strong saucepan until 310 degrees F. Remove saucepan from fire, add 1-teaspoonful bicarb, soda dissolved in 1 dessertspoon warm water, add to boiling toffee. Stir gently until well mixed, then pour into a well buttered tin. When cool, mark into squares, then when quite cold, break up and wrap in wax paper.