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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: 7,326
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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When Andrew Updegrove isn't writing or predicting the next cyber-disaster, he's likely to be roaming the back country of the American southwest in his Jeep, scouting out settings for his next book. More than thirty years of experience as an attorney representing technology companies also serves as a great source of inspiration. As our Author of the Day, Updegrove chats about his journey as an author, reveals how some of the scenarios described in his books actually came true and talks about cybersecurity and how vulnerable we are.
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