Preparation info

    • Difficulty

      Medium

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • lbs. sugar.
  • cups hot water.
  • ¼ teaspoon

Method

Put ingredients into a smooth granite stewpan. Stir, place on range, and heat gradually to boiling point. Boil without stirring until, when tried in cold water, a soft ball may be formed that will just keep in shape, which is 238 °F. After a few minutes’ boiling, sugar will adhere to sides of kettle; this should be washed off with the hand first dipped in cold water. Have a pan of cold water ne