Coating Syrup

Ingredients

• | lb. granulated sugar.
• | gill water.
• | A pinch of cream of tartar.

Method

1. 1

   Boil the ingredients to 236° F. according to directions given above for sugar boiling.

2. 2

   Colouring may be added if wished.

3. 3

   When using the syrup, stand the saucepan containing it in a larger pan containing hot water.

Nutrition per serving

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 958. The excerpt below is the record exactly as published.

Coating Syrup | lb. granulated sugar. | A pinch of cream of | gill water. | tartar. Boil the ingredients to 236° F. according to direc- tions given above for sugar boiling. Colouring 7. Small balL 8. Large balL 9. Small crack. 10. I.arge crack. 11. CarameL 598 COOKERY FOR EVERY HOUSEHOLD may be added if wished. When using the syrup, stand the saucepan containing it in a larger pan containing hot water. 2857. Crystallising Syrup 1 lb. sugar. £ pt. water. Dissolve the sugar in the water, and boil to 225° F., according to directions given above for sugar boiling. Carefully remove all scum that rises, and when ready, cover with a round of wetted paper and set aside until cold. Before using, remove any crystals which may have formed on the top of the syrup. PART II FONDANTS, CREAMS, AND TABLETS 2858. Fondant 2 lbs. loaf or granulated j § pt. cold water. sugar. 1 1 table-sp. glucose. Put the sugar and water into a saucepan and melt gradually over the fire, stirring slowly. (The contents must on no account be allowed to boil before the sugar is melted.) When melted, add the glucose, and bring quickly to the boil. Then put on the lid and boil rapidly for 5 minutes. Un- cover, and skim if necessary. Now put in the thermometer, which has been previously heated in hot water, and allow the syrup to boil until the temperature reaches from 240° to 245° F., accord- ing to the purpose for which the fondant is to be used. The syrup must be kept carefully skimmed, but on no account must it be stirred again, or it may granulate and the fondant will be spoilt. For the same reason the sides of the saucepan must be kept washed with a brush dipped in cold water. When the fondant is sufficiently boiled, pour it out on a marble slab that has been sprinkled with cold water. Sprinkle also the surface of the fon- dant with cold water to prevent a crust forming. Allow it to cool until it can be turned up at the Wooden Spatula sides with a wooden spatula ; if worked up while it is too hot it will grain. Then work it up with a wooden spatula, keeping it together as much as possible. When sufficiently cool, knead backwards and forwards with the hand until the fondant is white and perfectly smooth like a piece of putty. The fondant is then ready to be flavoured and used as required. If it has to be kept for any length of time, wrap it in wax paper, and put it in an air-tight box. It will become hard and dry if exposed to the air. Notes. — A good pinch of cream of tarta

Cook this with the app: pantry check, scaling, and the assistant.