Complete Library of Cooking Vol 5 by Cookbooks

Author:Cookbooks
Language: eng
Format: mobi, epub, pdf
Publisher: IB Dave's Library
Published: 2010-05-10T14:43:25+00:00

TABLE I

TESTS FOR REPRESENTATIVE CLASSES OF CANDY

Classes Water Test Temperature Test Degrees Fahrenheit Center Cream......Soft ball 234 to 236

Fudge.............Firm ball 238 to 240

Caramels..........Hard ball 246 to 248

Taffies..........Brittle ball 256 to 260

When candy is cooked long enough to form a soft ball, it can just be gathered together and held in the fingers. If it is held for any length of time, the warmth of the fingers softens it greatly and causes it to lose its form. This test is used for candies, such as soft-center cream. It will be found that when candy boiled to this degree is finished, it can scarcely be handled.

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The firm ball is the stage just following the soft ball. It will keep its shape when held in the fingers for some time. This is the test for fudge, bonbon creams, and similar candies that are creamed and are expected to be hard and dry enough to handle when they are finished. To form a hard ball, candy must be cooked longer than for the firm ball. At this stage, the ball that is formed may be rolled in the finger tips. It is not so hard, however, that an impression cannot be made in it with the fingers. It is the test for caramels, soft butter scotch, sea foam, and many other candies.

A brittle ball is the result of any temperature beyond 256 degrees up to the point where the sugar would begin to burn. It is hard enough to make a sound when struck against the side of the cup or to crack when an attempt is made to break it. This is the test that is made for taffy and other hard candies.

POURING AND COOLING THE MIXTURE

61. After the testing of the mixture proves that it is boiled sufficiently, there are several procedures that may be followed. The one to adopt depends on the kind of candy that is being made, but every candy that is cooked should be cooled by one of the following methods. 62. The first treatment consists in pouring the mixture at once from the pan to be finished without cooling, as, for instance, caramels and butter scotch, which are poured at once into a buttered pan to be cooled and cut; or, the hot sirup may be poured upon beaten egg whites, as in the case of sea foam or penuchie. In the making of either of these kinds, the sirup may be allowed to drip as completely as possible from the pan without injury to the finished product.

63. The second method by which the mixture is cooled calls for cooling the sirup in the pan in which it was cooked, as, for instance, in the case of fudge. When this is done, the pan should be carried from the stove to the place where the mixture is to be cooled with as little agitation as possible. Also, during the cooling, it should not be disturbed in any way. Stirring it even a little is apt to start crystallization and the candy will then be grainy instead of creamy.

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