General Directions

TEMPERATURE CHART | READING A THERMOMETER | TESTING YOUR THERMOMETER | CORRECTING THE THERMOMETER FOR ALTITUDE | CORRECTING  FOR HUMID OR RAINY WEATHER | HARD WATER | STORING CANDY | CHANGING RECIPES | EQUIPMENT FOR THE CANDYMAKER

Temperature Chart

Type of Candy	Stage Desired Degrees F.	Cold-Water Test
Fondant ball which	Soft ball	234 toForms soft
Fudges		240 flattens out
Penuche
Caramels ball which	Hard ball	244 to Forms hard 250 does not flatten
Divinity Taffy holds its	Extra-hard ball	265 which shape
Toffee into threads Butter crunch hard but Nougat syrup	Soft crack	270 to Separates 290 which are not brittle
Butterscotch Brittle	Hard crack	300 to Separates into threads 310 which are hard and brittle
Glace candy	Basic hard
Caramelized sugar		over 310 No cold-water test — sugar liquefies and caramelizes

To make the cold-water tests drop a small amount of the candy you are cooking from the end of a spoon into a large cup of really cold water. As your tests show you are approaching the proper stage, remove the candy from the heat.

Reading a Thermometer

With a candy thermometer you can be sure you have reached exactly the right degree of temperature for the particular candy you are making. But the thermometer must be read correctly, with your eye right on the level of the top of the mercury, not above or below,

Testing Your Thermometer

Test your thermometer by placing it in a pan of water and bringing it to the boiling point. It should now register 212° at sea level. If it registers 214° you can correct it by adding two degrees to those given in the recipe; if 210°, by subtracting. If it is more than a few degrees off in either direction, you need a new thermometer.

Correcting the Thermometer for Altitude

For every thousand feet above sea level subtract roughly two degrees from the suggested thermometer readings. For example, if you are making fondant in the mountains and the altitude is 4000 feet, instead of cooking it up to 238° you would remove it from the heat when the thermometer registers 230°.

Correcting  for Humid or Rainy Weather

When the barometric pressure is low or the weather is rainy or humid, cook most candies two degrees higher than you would normally.

Hard Water

If your water is unusually hard it may make the difference between success and failure in your candy-making. Boil one gallon of hard water with a teaspoon of soda for twenty minutes, to neutralize, before using water to make candy.

Storing Candy

All candy should be kept in a cool place and most should be packed in tin boxes for best keeping. Cara­mels should always be wrapped soon after cutting to prevent spreading.

Changing Recipes

Proportions in these recipes are carefully worked out for best results and usually should not be changed. Increasing the amount of liquid, for instance, will lengthen the cooking time and give a less tender re­sult. Recipes can be doubled successfully in almost every instance but in that case a larger saucepan must be used or the candy will boil over or cook too slowly. Cutting recipes in half is not advisable because very small quantities are difficult to work with. For a few large quantity recipes see pages 112 to 116.

Equipment for the Candymaker

Candy thermometer      3-quart saucepan
Measuring cups and spoons  4-quart saucepan 1-quart saucepan Heavy 12-inch skillet

Wooden spoons Pastry brush or muslin-wrapped fork Fondant paddle Marble slab or large platter Chocolate grater Standard beaters, wire whisks

General Directions Electric beater Pans, 8 by 11 inch, 7 by 7

inch Cookie sheets Funnel and stick Heavy, sharp knife Waxed paper Cellophane Tin boxes for storing

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