It has reached the large-thread stage, when, proceeding in the same way, the strings formed between the parted finger and thumb are more numerous and stronger.
From this moment recourse must be had to cold water in order to ascertain the states of the sugar.
When a few minutes have elapsed after the test for the large-thread state, dip the end of the first finger, first into cold water, then into the sugar, and plunge it again immediately into the bowl of cold water, which should be ready at hand. The sugar taken from the finger forms a kind of soft ball, and it is this state which is called the small ball.
When, upon repeating the procedure, the sugar removed from the finger rolls into a firmer ball, the large-ball stage is reached.
After the cooking has continued for a few seconds longer, the sugar lying on the finger peels off in the form of a thin, flexible film, which sticks to the teeth. This is the small-crack stage. Tests should then be made in quick succession, until [691] ]the film taken from the end of the finger breaks “clean” in the teeth, like glass. This is the large-crack state, the last of the cooking stages, and as soon as it has been reached the utensil should be taken off the fire, lest a few seconds more turn the sugar to caramel.
To prevent the granulating of the sugar, a few drops of lemon juice may be added to it; or, better still, a tablespoonful of glucose per lb.
[2345—GLACE A L’ANCIENNE]
Put the required amount of icing sugar in a small saucepan, the quantity used being in proportion to the object to be glazed.
If it be flavoured with vanilla, orange, or lemon, dilute it with a little water, keeping it somewhat stiff; add some vanilla-flavoured sugar or grated orange-rind, and stir it up well for a few minutes. Then make it lukewarm, so that it may run easily and dry quickly, and pour it over the object to be treated.
For the above-mentioned flavours, an infusion of vanilla or orange-rind may be prepared, and this may serve in diluting the glaze. The flavours may also be used in the form of essences, provided it be remembered that they are usually very strong thus, and must be used with caution.