Sugar, after it has passed the degree of the feather, is of itself
naturally inclined to grain; that is, to candy, and will form a powder,
if agitated or stirred; for, as the boiling is continued, so is the
water evaporated until there is nothing left to hold it in solution;
therefore, that body being destroyed by heat, which first changed its
original form to those we have already enumerated, as this no longer
exists with it, it naturally returns to the same state as it was before
the solvent was added, which is that of minute crystals, or grains,
being held together by the attraction of cohesion, unless, as before
stated, they are separated by stirring, etc.
The sugar being evaporated by boiling from the last degree, leaves a
thin crust of crystals round the sides of the pan, which shows it has
attained the candy height; and this crust must be carefully removed (as
it forms) with a damp cloth or sponge, or the whole mass will candy
if suffered to remain. To prevent this is the chief desideratum, all
further proceedings for which specific rules will be given in their
proper places.
The remaining degrees can be ascertained after the following manner:
THE BALL.--Provide a jug of clean cold water, and a piece of round
stick. First dip in the water, then in the sugar, and again in the
water,[A] take off the sugar which has adhered to it, and endeavor to
roll it into a ball between the finger and thumb, in the water; when
this can be done, it has attained the desired degree. If it forms a
large, hard ball, which will bite hard, and adhere to the teeth, when
eaten, it is then termed the large ball, _et contra_.
[Footnote A: This should be performed as speedily as possible.]
THE CRACK.--Follow the directions given for the ball. Slip the sugar
from off the stick, still holding it in the water, then press it
between the finger and thumb; if it breaks short and crisp, with a
slight noise, it is at the crack.
CARAMEL.--To obtain this degree, it requires care and attention, and
also to be frequently tried, as it passes speedily from the crack to
the caramel. Try it as before directed, and let the water be quite
cold, or you will be deceived. If, on taking it off the stick, it snaps
like glass, with a loud noise, it has attained the proper degree; it
will also, when it arrives at this point, assume a beautiful yellow
color; after this it will speedily burn, taking all the hues, from a
brown to a black; therefore, to prevent this, dip the bottom of the pan
into a pail of cold water, as soon as it comes to caramel, as the heat
which is contained in the pan and sugar is sufficient to advance it one
degree; also, be careful that the flame of the fire does not ascend
round the sides of the pan, which will burn it.
In boiling sugar keep the top of the pan partly covered from the time
it commences boiling until it has attained the ball or crack; the steam
which rises being again thrown on the sides, prevents the formation of
the crust or crystals.
To prevent its graining, add a little of any sort of acid, when it is
at the crack--a table-spoonful of common vinegar, four or five drops of
lemon-juice, or two or three drops of pyroligneous acid: any of these
will have the desired effect. This is termed greasing it. But remember
that too much acid will also grain it; neither can it be boiled to
caramel if there is too much. A little butter, added when it first
commences boiling, will keep it from rising over the pan, and also
prevent its graining. About as much cream of tartar as may be laid on a
sixpence, and added to seven pounds of sugar, with the water, or equal
quantities of cream of tartar and alum in powder, added when it boils,
will also keep it from candying. If sugar is poured on a slab that is
too hot, it is very apt to grain; this is frequently the case after
several casts have been worked off in rotation; therefore, when you
find it inclined to turn, remove it to a cooler spot, if possible, and
not handle it any more than is necessary.
Sugar that has been often boiled or warmed is soon acted upon by the
atmosphere, whereby it becomes clammy, and soon runs, as it is weakened
by the action of the fire. Acid causes the same effect.
If it has passed the degree you intended to boil it at, add a little
water, and give it another boil.