14 lbs. White Sugar.
2 quarts Water.
1/2 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.