53. WEATHER CONDITIONS.--If uniformly good results are desired in candy
making, certain points that determine the success or failure of many
candies, although seemingly unimportant, must be observed. Among these,
weather conditions form such a large factor that they cannot be
disregarded. A cool, clear day, when the atmosphere is fairly dry, is
the ideal time for the making of all kinds of candies. Warm weather is
not favorable, because the candy does not cool rapidly enough after
being cooked. Damp weather is very bad for the making of such candies as
the creamy ones that are made with egg white and that are desired to be
as soft as possible and still in condition to handle. In view of these
facts, candy should be made preferably on days when the weather is
favorable if the element of uncertainty, so far as results are
concerned, would be eliminated.
54. COMBINING THE SUGAR AND LIQUID.--The proportion of liquid and sugar
to use in making candy varies to some extent with the kind of
ingredients used and with the quantity of candy being made. In the
making of quantities up to several pounds, the usual proportion is
_one-third as much liquid as sugar_, but with larger amounts of sugar
the quantity of liquid may be slightly decreased.
With the quantities decided on, mix the sugar and liquid and put them
over the fire to boil. Stir at first to prevent the sugar from settling
and burning, continuing the stirring either constantly or at intervals
until the boiling begins. At this point, discontinue the stirring if
possible. Mixtures that do not contain milk usually require no further
stirring, and many times stirring is unnecessary even in those which do
contain milk; but whenever any stirring is required, as little as
possible should be done. The rule that applies in this connection is
that the sugar should be entirely dissolved before the boiling begins
and that all unnecessary agitation should then cease.
55. BOILING THE MIXTURE.--When the mixture begins to boil, wash down the
sides of the kettle with a small cloth wet with clean water. This
treatment should not be omitted if especially nice candy is desired, for
it removes all undissolved sugar and helps to prevent crystallization
later. In case merely sugar and water make up the ingredients, a cover
may be placed on the kettle; then the steam that is retained will keep
any sirup that may splash on the sides from crystallizing. This cannot
be done, however, with mixtures containing milk and butter, for they
will in all probability boil over.
56. The boiling of candy should be carried on quickly, for slow boiling
often proves a disadvantage. A sugar-and-water mixture may, of course,
be boiled more rapidly than any other kind, because there is not the
danger of its boiling over nor of burning before the water is evaporated
that there is with a mixture containing material that may settle and
burn. It should be remembered that candy does not begin to burn until
the water has entirely evaporated.
57. The length of time candy should boil is also a matter to which
attention should be given. This depends somewhat on the kind that is
being made, but largely on the rapidity with which the boiling is
carried on. Thus, to time the boiling of candy is the most uncertain way
of determining when the boiling has continued long enough. The
inaccuracy of measurement, the size and shape of the pan, and the rate
of speed in boiling cause a variation in the time required.
Consequently, it would be rather difficult for the same person to get
identical conditions twice and much more difficult for two persons to
produce the same results.
58. TESTING CANDY.--Since accurate results cannot be obtained by timing
the boiling of candy, other tests must be found that will be reliable.
As has already been stated, a thermometer is perhaps the most accurate
means that can be adopted for this purpose. However, if one is not
available, the testing of a small quantity of the hot mixture by cooling
it in cold water will be found to be fairly accurate. Ice water is not
necessary nor particularly desirable for this kind of testing. In fact,
water just as it comes from the faucet is the best, as it is quickly
obtained and its temperature will not vary greatly except in very hot or
very cold weather. Of course, to make an extremely accurate test of this
kind, it would be necessary always to have the water at the same
temperature, a condition that can be determined only by testing the
temperature, but such accuracy is not usually required.
If the thermometer is used, all that need be done is to insert it into
the candy and allow it to remain there until the temperature is
registered. In case it does not reach the right temperature the first
time, keep the mixture boiling until it registers the temperature that
is decided on as the correct one.
59. To test the mixture by the water method, allow it to boil almost
long enough to be done, and then try it at close intervals when it is
nearing the end of the boiling. Dip a little of the sirup into a spoon
and drop it slowly into a cup containing a little water. Not much sirup
is needed for the test, a few drops being sufficient. Gather the drops
together with the tips of the fingers and judge from the ball that forms
whether the candy has boiled sufficiently or not. If the ball is not of
the right consistency, boil the candy a little longer, and test again.
Be sure, however, to get fresh water for each test. When the candy is
nearing the final test, and it is thought that the mixture has boiled
enough, remove the pan from the heat while the test is being made so
that the boiling will not be continued too long.
60. To assist in making the tests for candy properly, Table I is given.
This table shows both the water test and the corresponding temperature
test for the representative variety of the leading classes of candies.
In each one of these classes there are, of course, a number of varieties
which may cause a slight variation in some of the tests, but on the
whole these tests are uniform and can be relied on for practically
all candies.