The Crack or Snap

La Casse

Preparation info

  • Difficulty

    Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • 3 Pounds of Sugar
  • A Pint of Water

Method

Continue boiling, and dip the finger after a few moments in iced water and then in the boiling sugar, and instantly in the water again. The proper degree is reached when the sugar is placed between the fingers, and will not stick, or when distended it snaps hard and dry. The first degree is called “Little Crack, ” or La Petite Casse, and the second is called “The Big Crack, ” or La Grande Casse. This is a good degree for Fruits Glace, etc.