The Bread and Biscuit Baker's and Sugar-Boiler's Assistant / Including a Large Variety of Modern Recipes

by Robert Wells

To boil Sugar to the different degrees.

182. To the degree called “Pearled.”—Cover your preserving pan bottom two or three inches deep, boil it briskly over a clear fire for a short time, then dip in your finger and put it to your thumb, if on separating them a small string of sugar adheres to each it is boiled to the degree called pearled.

183. To the degree called “Blown.”—After you have ascertained that the sugar is boiled to the degree called pearled put in the skimmer and let it boil a few minutes, then shake it out of the sugar and give it a blow. If sugar fly from the skimmer in small bladders it is boiled to the degree called blown.

184. To the degree called “Feathered.”—Continue to boil the sugar from blown for a short time longer; take out the skimmer and give it a jerk over the pan, then over your head, and if sugar fly out like feathers it is boiled to the degree called feathered.

185. To the “Ball” Degree.—To know when the “ball” has been acquired, first dip your finger into a basin of cold water, then apply your finger to the syrup, taking up a little on the tip and dipping it into the water again; if upon rolling the sugar with the fingers and thumb you can make it into a small ball, that is what is termed the “small ball;” when you can make a larger and harder ball, which you could not bite without its sticking unpleasantly to the teeth, you may be satisfied that is the “large ball.”

186. To the degree called “Crackled.”—Boil the sugar from the degree called feathered a little longer; dip a stick or a piece of pipe (or your finger, if you are used to boiling) into water, then into the sugar and again into the water. If it crack with the touch it is boiled to the degree called crackled.

187. To the degree called “Caramelled.”—Boil the sugar still further, dip a stick or your finger into water, then into the sugar, and again into the water. If it snap like glass it is of the highest degree, called caramelled, and must be taken off the fire immediately, for fear of burning. This sugar is proper to caramel any sort of fruit.