Control of Crystallization. The only can¬
dies in which the sugar is wanted in large
crystals are rock candy and the cover coat of
Test
Temperature
°F.
°C.
Table X •
Thread: when poured from spoon, sirup spins a two-inch
thread .
232
Ill
Boiling Temperatures1
Soft ball: in ice water, sirup forms a soft ball which loses
shape at room temperature .
111
114
of Sucrose Solutions
Firm ball: in ice water, sirup forms a firm ball which flattens
at room temperature .
244
118
of Varying Concenlra-
Hard ball: in ice water, sirup forms a hard ball which re-
tains its shape at room temperature .
252
122
tions Corresponding
Soft crac\: when poured into ice water, sirup separates into
thread, hard but not brittle .
280
137
to Household I ests
Hard crac\: when poured into ice water, sirup separates into
threads which are hard and brittle .
305
152
Melted sugar (Barley sugar) : .
320
160
(Caramel) : .
338
170
certain other candies. Rock candy is pre¬
pared by immersing a string in a concentrated
cane-sugar solution. The sugar is deposited
slowly upon the string in crystals which in¬
crease in size as long as they are immersed in
a sugar-containing solution. Rock candy is
used for chemistry experiments when very
pure sucrose is needed.
Cream or texture candies may be coated
with crystals by immersing them in a cold
sugar solution. Two parts of sugar are dis¬
solved in one part of water, and the solution
is concentrated to a boiling point of 225° F.
If candies are allowed to stand in this solution
12 to 24 hours, a coat of crystals is formed
over the outside. This improves the ap¬
pearance and the keeping quality of cream
bonbons and gum drops.
Large crystals are obtained by use of
sucrose sirups of low concentration. The
crystals are allowed to form slowly until the
desired size is obtained.
Cream candies✪ Cream Candies present a special problem
These temperatures have been calculated for
places with boiling points of 212° F. Where the boil¬
ing point of water is less than 212°, decrease the above
temperatures by the difference between 212° and the
actual boiling point at that location. This same cor¬
rection should be made for the other temperatures in
this chapter, if used where the boiling point of water
is lower than 212° F.
[37]
in crystallization. In this group of candies
crystals are wanted, but small crystals that
cannot be felt separately on the tongue. To
obtain small crystals one must make sure that
they are formed rapidly.
Cream candies are made from granulated
sugar (sucrose). The sugar is dissolved in the
liquid, water or milk. This breaks down its
crystalline form. The sirup then is boiled
until it reaches the soft-ball stage, indicated
by a temperature of 237° F.
Page 33 · 1 recipe record on this page
Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Control of Crystallization. The only can¬ dies in which the sugar is wanted in large crystals are rock candy and the cover coat of
Test
Temperature
°F.
°C.
Table X •
Thread: when poured from spoon, sirup spins a two-inch
thread .
Boiling Temperatures1
Soft ball: in ice water, sirup forms a soft ball which loses
shape at room temperature .
of Sucrose Solutions
Firm ball: in ice water, sirup forms a firm ball which flattens
at room temperature .
of Varying Concenlra-
Hard ball: in ice water, sirup forms a hard ball which retains its shape at room temperature .
tions Corresponding
Soft crack: when poured into ice water, sirup separates into
thread, hard but not brittle .
to Household I ests
Hard crack: when poured into ice water, sirup separates into
threads which are hard and brittle .
Melted sugar (Barley sugar) : .
(Caramel) : .
certain other candies. Rock candy is pre¬ pared by immersing a string in a concentrated cane-sugar solution. The sugar is deposited slowly upon the string in crystals which in¬ crease in size as long as they are immersed in a sugar-containing solution. Rock candy is used for chemistry experiments when very pure sucrose is needed.
Cream or texture candies may be coated with crystals by immersing them in a cold sugar solution. Two parts of sugar are dis¬ solved in one part of water, and the solution is concentrated to a boiling point of 225° F.
If candies are allowed to stand in this solution 12 to 24 hours, a coat of crystals is formed over the outside. This improves the ap¬ pearance and the keeping quality of cream bonbons and gum drops.
Large crystals are obtained by use of sucrose sirups of low concentration. The crystals are allowed to form slowly until the desired size is obtained.
Cream candies present a special problem
These temperatures have been calculated for places with boiling points of 212° F. Where the boil¬ ing point of water is less than 212°, decrease the above temperatures by the difference between 212° and the actual boiling point at that location. This same cor¬ rection should be made for the other temperatures in this chapter, if used where the boiling point of water is lower than 212° F.
in crystallization. In this group of candies crystals are wanted, but small crystals that cannot be felt separately on the tongue. To obtain small crystals one must make sure that they are formed rapidly.
Cream candies are made from granulated sugar (sucrose). The sugar is dissolved in the liquid, water or milk. This breaks down its crystalline form. The sirup then is boiled until it reaches the soft-ball stage, indicated by a temperature of 237° F.
Records on this page
Cream Candies