In selecting Sugar the confectioner must bear in mind that it is the foundation of all confectionery, and he can not expect to manufacture first-class goods except from first-class material; hence, select only Sugar that is perfectly dry and of uniform quality, and in white, hard, sparkling crystals; only such Sugar will give satisfaction.
In addition to selecting Sugar, particular attention must be paid to the changes that Sugar undergoes in passing from one degree to another while cooking, and also its action when united with such ingredients as cream of tartar, glucose, molasses, nuts, fruits, etc. This must be done if one expects to be a proficient workman in the art of making fine candies.
FACTS FOR THE WORKMAN.
To have the following receipts produce the results desired certain conditions are imposed on the workman. In the first place, the best of Confectioner's Sugar must be used. Second, one quart of water to each six pounds of sugar, unless more than eighteen pounds is used, in which case, add only one pint of water to each additional six pounds. Third, the amount of cream of tartar or glucose mentioned in each receipt. Fourth, that all goods are to be cooked over a rapid fire unless otherwise ordered. To show the importance of this I will illustrate: In several places I have said "cook the sugar until it begins to turn yellow or about 330° by the thermometer." Now, if the best sugar, right amount of cream of tartar and water, and the batch is boiled over a rapid fire, it will not vary but a degree or so from turning at 330°, but if a lower grade of sugar is used, more cream of tartar, more water, and the batch is boiled over a slow fire, the sugar will turn probably before the batch reaches 300°, and the goods when made would soon become sticky and unfit for the counter. There are often times when a poorer grade of sugar must be worked and there is no reason why poor goods should be made from it, but good judgment is necessary. If the sugar is damp, use only water enough to dissolve it, use less cream of tartar and cook over a very rapid fire; yet, such sugar can not be used for first-class goods, and should not be used at all unless the best can not be procured.
In flavoring candies never use ether flavors, only pure fruit extracts and oils.
Put all hard sugar goods, as soon as made, into air tight tin boxes, so they are not exposed to the atmosphere until needed for the counter.
In coloring the cheaper grades of hard candies, always make decided colors, but in the finer hard goods and cream work make only delicate shades.
Always dissolve cream of tartar in a small quantity of water before adding it to the batch.
DEGREES OF BOILING SUGAR.
THREAD.