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It is well to have a confectioner's thermometer for candy making,
so that the syrup may be removed from the fire at exactly the right
degree. Such thermometers are made of wood, brass, or copper, and the
degrees on them should mark not less than 350°. A thermometer always
should be gently lowered into the boiling sugar. When not in use,
it should be kept hanging on a nail or hook. When required for candy
making, place thermometer in pitcher of warm water, so that it may
rise gradually, and return it to the warm water on removing it from
the hot candy. This dissolves the clinging candy and protects the tube
from breaking. The wooden thermometer can be used to stir with, and is
very easy to keep clean.
If there is no thermometer handy it is better to make a list of the
various stages in sugar boiling, and learn how to test the sugar.
First there is the "thread" (216° F. to 218° F.) This is reached when,
on dipping the finger and thumb first into cold water and then into
the syrup, you can draw them apart, and an unbroken thread is formed,
which gradually can be drawn wider apart on further testing as the
degree of boiling is completed.
The next is the "pearl" (220° F.) To see if the syrup has reached
this stage, after the sugar has dissolved let it boil for eight to ten
minutes, then dip a wooden skewer into the syrup to obtain a drop of
it. Dip the finger and thumb into cold water, then rub the drop of
syrup between them; if it feels smooth, the syrup has reached the
desired stage. The next is the "blow" (230° F.) Dip a spoon into the
sugar, shake it, and blow through the holes; if sparks of light or
bubbles be seen, you may be sure of the blow. This is followed by the
"feather" (235° F.) To test this, dip a spoon into the boiling syrup,
and when it may be blown easily from the spoon in long shreds it has
reached the right degree.
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Next comes the "ball" (240° F. to 250° F.) Dip the finger and thumb
first into cold water, and then into the syrup, the latter then can be
rolled into a soft ball between the finger and thumb. A little longer
boiling gives the hard ball. This in turn is succeeded by the "crack"
(290° F. to 300° F.) To test this, drop a little of the syrup into
cold water; if it then breaks off sharp and crisp it has reached the
crack. The final stage is the "caramel" (350° F.) which comes very
quickly after the crack, the syrup becoming first a pale yellow, and
then a rich golden brown, and finally black or burnt. When it first
reaches this stage the pan should be removed from the fire, a little
lemon juice or water added, and then the whole reboiled to the proper
stage or shade. To prevent granulation, it often is advisable to add a
pinch of cream of tartar, to the pound of sugar.