Lemon Sponge Candy

Ingredients

• a pint of clarified sugar
• a tablespoonful of fine sifted loaf sugar
• about twenty drops of the essence of lemon

Method

1. 1

   Boil a pint of clarified sugar in a copper pan over a clear fire, till it is of the degree of the ball or crack, and colour it yellow.

2. 2

   While this is getting ready, mix half the white of an egg with a tablespoonful of fine sifted loaf sugar, and about twenty drops of the essence of lemon.

3. 3

   Mix this well with the sugar in the pan, with a wooden spoon; as for Rock sugar and then pour it on paper upon which you have sifted loaf sugar.

As published

This recipe was extracted from The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 41. The excerpt below is the record exactly as published.

LEMON SPONGE CANDY. Boil a pint of clarified sugar, in a copper pan over a clear fire, till it is of the degree of the ball or crack, (see Sugar Boiling,) and colour it yellow. While this is getting ready, mix half the white of an egg with a tablespoonful of fine sifted loaf sugar, and about twenty drops of the essence of lemon

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