Corn Syrup
Corn Syrup is used not only because it is cheaper than sugar but principally to prevent the candy from graining. The amount of dextrine in it will have a direct effect upon the graining results. Corn syrup varies in the amount of dextrine it contains, ranging from zero per cent. to forty per cent. Twenty-five per cent. at least is required in corn syrup in order to use it with sugar and stop graining, that is, to prevent the syrup from turning back to sugar. Too great a proportion of corn syrup will cause the candy to be tough.
For various kinds of goods and for the same goods in different seasons and climates you will vary the proportion of corn syrup.
You must experiment with the materials that you have available, but you may take this as a basis to start from: seventy-five per cent. of sugar and twenty-five per cent. or less of corn syrup. This will grain and not be sticky or tough, and you may use water on your tools to prevent sticking.
Seventy-five per cent. of sugar and twenty-five per cent. or more of corn syrup will not grain.
Wet your hand before picking up corn syrup so that it will not stick. This method works well in cold weather, but in warm weather use a dipper or let the corn syrup run out of the barrel.