SUGAR BOILING

Wairarapa Times-Age, 7 June 1940, Page 8

SUGAR BOILING

SOME IMPORTANT RULES. TRY THESE TASTY RECIPES. n Butterscotch. Place 3oz butter in a large saucepan with Boz glucose; stir over a low gas until melted. Take off fire and add lilb sugar and 1 level teaspoon salt and just enough warm water to dissolve it. Stir over a low gas until dissolved, stirring all the time. Bring to boil, cease stirring and boil until a nice rich brown. Stir in ;/ teaspoon of oil of lemon (not lemon essence), pour into well buttered tins. When cool, mark into bars with a buttered knife. This mixture can be used for nut drops as follows. Place each nut (walnut, brazil, almond or peanut, on the end of sharp skewer, dip in toffee, then place quickly on a buttered marble slab. Push each nut off the end of skewer with a buttered knife. Wrap up in wax paper, and bottle.

Barley Sugar.

Moisten 111 b loaf sugar with warm water and dissolve over a low gas. When quite dissolved, add the rind of 1 lemon and a pinch of cream of tartar. Boil to 240 degrees F., take off the fire, add the strained juice of 1 lemon and remove rind. Place back on the fire and boil until 300 degrees F. Care must be taken during the boiling as it is likely to burn. Pour into well buttered tins; when beginning to set cut into strips, twist each strip and place in airtight bottles.

Maple Delight. Boil 1 teacup maple syrup and J-cup water until 254 degrees F. Remove from fire and pour it over two stiffly beaten egg whites; beat until thick, then add 1' cup sifted icing sugar, mix well, and allow the mixture to become; cool. Now take a teaspoonful of the mixture and drop in desiccated coconut, roll into balls and place on wax paper to dry.

1 Orange Fudge. Boil lOJoz castor sugar and 3 -gill milk together for five minutes (after it comes to the boil) add 2oz butter, 1 tablespoon orange juice and the grated rind of 1 orange (about 1 teaspoonful). Stir now and again and boil until 240 degrees F. Remove from fire then add 2oz very finely chopped candied orange peel. Allow the mixture to cool a little, then beat until smooth and just pourable. Place in a tin or box lined with wax paper, press well into tins and allow to get almost cold, then cut into squares. Coffee Caramels. Eoil 1 lb sugar, 6oz glucose, and 1 gill water together until 245 degrees F. Add 3oz butter 1 gill cream or condensed milk, and enough cofee essence to give a strong flavour. Stir gently and boil again to 245 degrees for soft caramels, and 250 degrees F., for hard caramels. Add vanilla to flavour, then pour into well greased tins. When quite cold mark into squares, then cut with a sharp knife or bread knife using a sawing motion. Do not stir after mixture has come to boil, but boil very gently as this mixture burns very ilyTurkish Delight. Place Boz sugar in a saucepan, add 4pint warm water, and boil to 240 degrees F., add 1-? teaspoon tartaric acid, and stand aside. Mix Hoz cornI flour, -J-gill water, and 31oz icing su--1 gar. Bring 5-pint water - to boiling point, add cornflour and stir well until thick (on no account must it be lumpy), and the mixture is clear. Now add the syrup, beating it well over the fire while adding. Boil for 20 minutes longer, no less; at this stage the mix-' lure should be a pale straw colour, and very transparent. Add loz honey, a few drops lemon essence; pour half into a well buttered tin and to the remaining half, add a few drops of rose essence and a few drops of red colouring. Stand aside until quite set. Cut into pieces with sharp scissors, roll in plenty of sifted icing sugar, and allow to dry out for at least 24 hours before ■ packing. Marshmallows. i Place 4-pint water in a saucepan with IDoz sugar and 1 dessertspoon glucose; dissolve slowly over a low gas and boil to 260 degrees F. In the meantime dissolve : ;oz powdered gelatine in ’.-pint water and 1 tablespoon orange flower water (optional); keep the mixture warm. Now pour on the boiling glucose syrup and whisk with a rotary egg whisk. Have ready the whites of 2 eggs beaten to a very stiff froth, add to mixture and continue beating until very stiff and white. Pour into a tin lined with greaseproof paper and dusted with icing sugar. Allow to stand for a few hours, then remove from tin and cut up. Roll well in icing sugar and allow to dry for 24 hours before packing.