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SUGAR ON SNOW: Heat the desired amount of syrup to a temperature of 25'F,
above the boiling point of water. Without stirring, pour immediately. Use of clean,
natural snow is customary, but out of season shaved ice which has a fine body
for packing, works well to pour the syrup on. Serve with plastic forks
to wind this taffy form of syrup. One quart generally serves about 20 people.
- SOFT SUGAR CANDIES: Heat the syrup to a temperature of 27'F, above the boiling point
of water. Cool slowly and evenly in the pan to 155'F. Stir continuously so that no
part of the mixture is allowed to stay at rest until creamy. Pour mixture
while still soft into molds or packages as desired.
- GRANULATED STIRRED SUGAR: Heat the syrup to a temperature of 40'F, above the boiling point
of water. Pour the hot syrup immediately into a tray or trough for stirring.
Begin stirring immediately and continue stirring until granulation is completed.
- HARD SUGAR: Heat the syrup to a temperature 45'F, above the boiling point of water.
Remove from the heat and begin stirring the hot syrup immediately. Continue
stirring until crystals form and syrup begins to stiffen. Pour the partly
crystallized syrup into molds to harden.
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