COOKING SIRUPS.—Sugar and water are boiled to different degrees of temperature for making different kinds of candy. The thicker the sirup, the higher the temperature. Tests for sirups of different consistencies are:
(a) Thread,—when dropped from a spoon, the sirup forms a thread about two inches long (230 degrees F.). [Footnote 138: These temperatures apply to sirups made from cane sugar. The addition of glucose to cane sugar lowers the temperatures of the sirups at the various stages. See Note to the Teacher, Lesson CXVI, regarding the use of the Fahrenheit scale of temperature.]
(b) Soft ball,—when dropped into cold water, the sirup forms a soft ball if rolled between the fingers (236 degrees F.).
(c) Hard ball,—when dropped into cold water, the sirup forms a firm ball (252 degrees F.).
(d) Crack,—when dropped into cold water, the sirup becomes brittle (270 degrees F.).
(e) Hard crack,—when dropped into cold water, the sirup becomes very hard and brittle (293 degrees F.).
(f) Caramel,—when sugar (without addition of water) liquefies when hot and becomes very hard and brittle when cold (310 degrees F.).
FUDGE
2 cupfuls sugar 1/2 cupful water or milk 1/2 cupful corn sirup 2 ounces chocolate 2 tablespoonfuls butter 1 teaspoonful vanilla 1/4 teaspoonful salt
Mix the sugar with the liquid. Add the chocolate and sirup. Boil gently to a "soft ball" stage. Just before removing from the fire, add the butter. Cool, then beat the mixture until it thickens. Add the vanilla and salt and pour into a buttered pan. Cut into squares; when cool the fudge is ready for serving.