Snowy Rock, or Snow

Ingredients

• a pound of loaf sugar
• a tablespoonful of vinegar

Method

1. 1

   Clarify and boil the loaf sugar to the crackled degree.

2. 2

   Add vinegar, mix well, pour onto a slightly oiled marble slab, and pull until white.

3. 3

   Twist, roll, or mold into desired shapes.

Nutrition per serving

As published

This recipe was extracted from The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 39. The excerpt below is the record exactly as published.

table-spoonful of vinegar into the pan; boil it suffi- ciently as directed for Barley-sugar; pour it on a slightly oiled marble slab, take up one part of it, and lay it over the other; pull it, cut it into the lengths of twist; roll them, and streak them with red or any other colour. Paradise twist, as well as common twist, is coloured with vermillion, by dissolving some of the colour in gum-water, white of egg, or isinglass; or by using MADE EASY. 77 the colour in powder, and mixing it in part of the sugar when boiled; when the sugar you have poured on the marble slab, is cool, colour it all over with this mixture, fold it over, cut into lengths, and twist them. This practice, is, however, not very ornamental, and is so unwholesome, that it ought not to be used. COMMON TWIST. Boil two pounds of moist sugar over a clear fire, in a preserving pan, with half a pint of water; it should boil to the crackled degree, (see Sugar Boiling); then pour it on the slab, drop a few drops of the oil of pep- permint upon it; fold it over, pull it, cut it into lengths, and make it up as directed for Paradise Twist. TO PULL TWIST, BULLS* EYES, &C. Fix a staple in the wall, and rub a little butter over it; put your sugar on the staple, and pull it towards you; continue doing so till it is perfectly white. BEST BULLS* EYES. Boil a quart of clarified sugar in a pan over a clear fire, till of the degree of crackled, (see Sugar Boiling) try it as directed for Barley sugar ; when nearly boiled enough, put in half a tablespoonful of lemon-juice; let it boil again, try it as before, and when it will snap, it is done. Pour it out upon a slightly oiled marble slab, and put twelve or fourteen drops of either essence of lemon or oil of peppermint on your sugar, take the sides of your sugar as it cools, and fold them into the mid- dle. When cool, cut them the size and shape you want. The more expedition you use in cutting them the bet- ter, as the sugar will soon get hard and brittle. Some use an iron stamp to cut them to the size and form they want them. You may colour the whole, or part of it with hay saffron, cochineal, orchil, or rose pink, dissolved in spi- rits of wine. 78 CONFECTIONARY COMMON BULLS EYES Are made the same as common twist, except that it is pulled on the staple; and must be cut and coloured in the same manner as the best bulls eyes. COLOURED ROCK SUGAR. Boil a pint of clarified sugar in a copper or earthen- ware pan, over a clear fire, to the degree of crackled, (see Sugar Boiling;) use no acid in the boiling of this; remove it from the fire, and well mix into it a table- spoonful of iceing, by stirring it in briskly with your skimmer. As soon as the sugar and iceing is well mixed and rises up like froth, put it into a papered sieve, or into an oiled tin or mould, and when quite cold, break it in pieces. If you have not any iceing ready made, mix some sifted loaf sugar with the white of an egg, until it is quite thick, put in a tablespoon- ful, and it will answer the purpose of iceing. If you want it coloured, mix in with the iceing any of the colourings hereafter described, (see Colourings for Con- fectionary) before you put it to the sugar. SNOWY ROCK, OR SNOAV. Clarify a pound of loaf sugar

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