PLAIN TAFFY.
14 lbs. White Sugar.
2 quarts Water.
½ ounce Cream Tartar.
Process.—This is an easy and capital recipe to begin with. The process is practically the same as for all other clear goods, but the ingredients being fewer there is little chance of their getting complicated. With a thermometer it is hardly possible to make a mistake, besides it will make the instruction more intelligible: should he not possess this appliance, we must ask that the instructions "How to boil sugar" should be committed to memory, as it would be tedious and a great waste of time and space to keep explaining how to tell the different degrees through which the sugar passes before it comes to the point required for the different goods given in this book. For this and other reasons I will assume the learner to be working with one.
Put the sugar and water in a clean pan, place it on the fire and stir it occasionally till melted; when it comes to the boil add the cream of tartar and put a lid on the pan; allow it to boil in this way for ten minutes, remove the lid and immerse the bottom part of the thermometer in the boiling liquid and allow it to remain in this position until it records 310 degrees, then quickly take out the thermometer, lift off the pan and pour contents into frames, tins, or on a pouring slab, which have been previously oiled. If on a pouring slab, mark the boil into bars or squares, while warm, with a knife or taffy cutter: when quite cold it is ready for sale.
LEMON TAFFY.
14 lbs. White Sugar.
½ ounce Cream Tartar.
Saffron Coloring.
2 quarts Water.
Lemon Flavoring.
Process.—Proceed as directed for plain taffy. When the sugar reaches 305 degrees, add a few drops of saffron color; when it reaches 310 degrees, add a few drops of oil of lemon and pour out immediately into frames or tins; or if on pouring slab, mark out into bars or squares before it gets cold. The pouring slab should be level so that the sheet should be all the same thickness.