Domestic science, principles and application

Effects of Heat on Sugar. — Sugar undergoes several changes during the process of cooking. The terms "soft ball," "hard ball," "thread," "the crack" or "brittle" and "caramel" are used in making candy to distinguish the different temperatures and changes. 1. Soft ball is the stage of heating sugar when a little dropped into cold* water and then rolled in the fingers forms a soft ball. 2. Hard ball is the stage when sugar similarly tested makes a hard ball in the fingers. 3. Thread is a higher temperature stage when the sugar spins a thread when dropped from a spoon. 4. The crack or brittle stage is reached when the sugar immediately hardens and crackles when dropped into cold water. 5. Caramel is the stage at which the heat causes the sugar to turn brown. Utensils for candy-making are: 1. A large agate or iron kettle, as sugar burns very easily. 2. A wooden spoon or paddle for mixing. 3. Buttered tins or a marble slab for cooling. 1. Peanut Brittle 2 c. sugar 1 c. chopped peanuts Pinch of salt Method. — Mek the sugar without water in a frying pan. Stir with a wooden spoon constantly, until clear and a light brown; then pour over the peanuts spread on a buttered pan. While still warm cut into squares. {Basis for 2 girls, \i rule.) 2. Chocolate Fudge 2 c. sugar 1 tbsp. butter 1 c. milk or cream 3^ tsp. vanilla 2 squares chocolate Method. — Cook the sugar, milk, and chocolate in a pan, stirring constantly, until a little forms a soft ball when tried in cold water. Add the butter, and remove from the fire. Let stand until nearly cold; then add the vanilla and beat hard until it begins to thicken and to wrinkle at the edge of the pan. Spread quickly 1 inch thick on a buttered pan; cool and cut in IJ/^ inch squares. (^Basis for 2 girls, ]/2 rule.) SUGAR, CANDY 241 3. Chocolate Nut Fudge Method. — Chocolate nut fudge is made by adding 3^ cup of walnuts or pecans, cut in small pieces, to Chocolate Fudge just before beating it. 4. Pinoche 2 c. brown sugar 1 c. pecans }/2 c. milk 14 tsp. vanilla 4 tbsp. butter Pinch of salt Method. — Boil the sugar, milk, and butter until a soft ball is formed in cold water, stirring constantly. Remove from the fire, cool, and then add the nuts and vanilla and beat until thick and creamy. Spread 1 inch thick on buttered tins. Cut in 13/2 inch squares. (Basis for 2 girls, 34 rule.) 5. Sea Foam 2 c. sugar 3^ c. chopped walnuts }/2 c. corn sirup 3 egg whites ^ c. boiling water 3^ tsp. vanilla Method. — Boil sugar, sirup, and water until a hard ball is formed in cold water, or it spins a thread. Beat the eggs stiff and dry; then pour on the sirup very gradually, add the nuts cut fine and beat until very creamy. Spread 13/^ inches thick on a buttered pan and cut in squares. (Basis for 2 girls, ^ rule.) 6. Butter Scotch 1 c. sugar 1 tbsp. vinegar }4 c. molasses 2 tbsp. boiling water ^2 c. butter Method. — Boil the ingredients until the crack or brittle stage. Pour in buttered pan, about 34 inch thick, and mark in squares while still warm. 7. Pulled Taffy 2 c. sugar 1 c. water }/2 c. vinegar 1 tsp. vanilla 3 tbsp. butter 3^ tsp. lemon extract —16