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The Candy Maker's Guide

A Collection of Choice Recipes for Sugar Boiling

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Published: 1894
Language: English
Wordcount: 23,264 / 77 pg
Flesch-Kincaid Reading Ease: 65.7
LoC Category: TX
Downloads: 7,046
Added to site: 2009.10.20 25587
Genre: Cooking

st be tried sharply, in giving the process for trying it without the thermometer. We caution all beginners to get a thermometer, as practice alone can instruct you without. It is also necessary to state that thermometers differ a little, and should be tested.

During hot weather, it is necessary to bring the sugars up to the full degree; during winter months, the lower degrees marked will answer the purpose.


Almost all sugar, especially refined, whether loaf, crystalized or granulated, and most sugars known to the trade as pieces will, if boiled beyond the degree of ball, or 250 by the thermometer, when turned out of the pan becomes cloudy, then grainy, and ultimately a solid lump of hard opaque sugar. To prevent this candying, as it is called several agents are used, such as glucose, cream of tartar pyroligneous acid, vinegar &c., the action of which will cause the sugar to boil clear, be pliable while hot and transparent when cold. It is there



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Author of the Day

L.L. Collins
When L.L. Collins isn't wrangling 25 preteens during her day job as a teacher, she writes heartfelt, emotionally charged romance novels. Books in which the heroes are not always alpha males and the heroines everything but perfect. In her book, Snared, Collins also addresses tough subjects such as mental health and foster care. As our author of the day Collins reveals why she chose to write about a shy rock star, her own experience with foster care and talks about her journey as an author.
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