TO COOK SUGAR FOR CRYSTALIZING.
This all depends on how heavy a crystal you wish; and as there are no two candy makers who work alike it will lay with you whether you like a light crystal or a heavy one.
Place any amount of sugar you wish in kettle, and add plenty of water to dissolve it; see that sides of kettle are clean, and cook by a syrup gauge to 33½° for light, 34 or 35½° for heavy crystal.
Let crystal remain in the same kettle it is cooked in; don’t disturb it until you wish to pour it over the goods you wish to crystalize, which is cooked, before it is ready to use.
Experience alone will teach you on this point; nevertheless, if you follow the above advice you will be able to crystalize goods in a respectable manner.