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Sugar as Employed in Candy Making

Du Sucre

Appears in
top 1000The Picayune's Creole Cook Book
The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

As mentioned above, always select the best granulated or loaf sugar for making Candies. Beware of glucose. As a general rule, loaf sugar will do for all Candy Making without clarification. Brown or yellow sugars are used for Caramels, dark Pralines and pulled Molasses Candy generally.

Sugar is boiled more or less, according to the kind of Candies one wishes to make. It is absolutely necessary to understand the proper degree of boiling if you wish to be successful in your efforts in making fine Candies at home. The degrees are, respectively, the “Small Thread, ” the “Large Thread, ” “Blow, ” “Soft Ball, ” “Hard Ball, ” “Crack” and “Caramel.” The following carefully prepared recipes will prove invaluable to the amateur:

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