SWEETMAKING

Wairarapa Times-Age, 13 November 1940, Page 8

SWEETMAKING

TRY THESE RECIPES. The best results in sweetmaking are obtained by using a candy thermometer, which will last for years if treated carefully. Always place your thermometer in cold water and bring to boil, then place in batch. After degree is reached, remove from boiling water and again place in boiling or very hot waler and allow to cool slowly. If this little extra care is taken with the thermometer there will be no need of replacement for a long time. Of course, sweets and candies can be produced without a thermometer by testing in this way: Soft ball is reached when a little of the syrup is tried between the thumb and first finger, and if it can be rolled into a soft ball, the temperature is about 235 degrees; medium ball is a little firmer, 240 degrees —this degree is generally used for fondants and some fudge; for firm ball the syrup is boiled a little longer, and forms a firmer ball, 245 degrees; hard ball is still firmer, 250 degrees; and, by boiling still longer, syrup reaches light crack, 264 degrees. The higher degrees may be judged by testing a little of the syrup in cold water, and by the colour of boiling. The boiling changes very quickly after reaching 264 degrees. These boilings are generally the toffee variety. Never allow the batch to boil until every particle of sugar is dissolved and washed off the sides of the pan. Uncooked sugar will grain the whole batch and will have to be boiled again.

Always allow bubbles to cease before pouring out. Never scrape out the pan in which batch was boiled; this will grain also. Always when creaming fondant, etc., beat in centre of batch without touching sides and bottom of pan. This is another reason for graining.

Fondant. Place IJlb. sugar in a saucepan, moisten with warm water, and dissolve over a low gas. Bring to boil and add 1 tablespoon glucose or -J teaspoon cream tartar mixed with a little warm water. Boil until 240 degrees, remove from gas, and allow bubbles to cease. Pour into a large bowl, previously rinsed with cold water, but not dried. Allow to become very cool, but not cold. Eeat with wooden spoon or pour on to a marble slab and cream with a butter pat. Continue until white and creamy and just pourable. Place in a greased basin, cover well so as to exclude all air, and allow to stand for about 1 hour. Now knead well, until all lumps are out. Colour and flavour as desired. This is a good foundation, and can be used as the filling of dates, prunes, walnuts, coconut ice, etc.

French Jellies. Soak loz. gelatine in i cup cold water. Place 2 cups sugar and I cup boiling water in a saucepan, stir until dissolved over a low gas, bring to boil, add gelatine. Boil for 20 minuies, then add 3 tablespoons each orange juice and lemon juice, and colouring. For peppermint flavour, leave out orange and 2 tablespoons lemon juice, and add a few drops peppermint essence and green colouring. Pour about 1 inch deep into tins rinsed with cold water. Allow to set, then cut into squares and roll in icing sugar.

Brown Sugar Fudge. Place 1| cups brown sugar in a basin with J cup cold water and 1 teaspoon vinegar. Dissolve and boil until 248 degrees. Beat 1 egg-white until very stiff, pour on syrup rather slowly, beating all the time. Beat until creamy, then add J cup chopped nuts and vanilla to taste. Spread in a buttered tin and when cold cut into squares. Butterscotch. • Place 3oz. butter and Boz glucose in a saucepan and stir over a low gas until dissolved. Add l|lb. sugar, a good pinch salt, and enough warm water to moisten. Stir well over a low gas until dissolved, cease stirring and boil until batch is a nice rich brown. Remove from gas, allow bubbles to cease, then stir in gently 1 small teaspoon oil of lemon. Pour into buttered tins and use same method as toffee. Toffee.

Place 21b. sugar in a saucepan and moisten with warm water. Place on a low gas and stir until dissolved. Bring to boil and stir in a little more than j flat teaspoon cream of tartar dissolved in 1 tablespoon warm water. Do not stir any longer, allow to boil until a nice straw colour, about 315 degrees. The boiling may acquire a straw colour before that degree is reached; if so, remove from gas and place saucepan in a little cold water to prevent further cooking. Allow bubbles to cease, pour into well-buttered tins with sloping sides. When almost set, mark with a buttered knife into squares or cakes. When quite cold, break where marked and wrap in wax paper. To vary the batch, use fruit flavouring and colours. For peanut, almonds, walnuts, and coconut tolfee. when batch has reached 269 degrees add nuts and stir very gently until nuts are a nice light brown. Finish as directed above.

Pineapple Squares. Put 21b. loaf sugar in a saucepan with J pint water. 2oz. butter. 3 tablespoons unsweetened condensed milk and stir over a very low gas until dissolved. Bring to boiling point and add 1 tablespoon lemon juice. Boil lo 245 degrees. Remove from gas and add 4 oz. glace pineapple, and if liked a little pineapple essence. Beat until thick and creamy. Pour into a buttered tin and allow to set. When cool, but not cold, cut into squares with a sharp knife. Allow to harden and wrap in waxed paper.