The ball degree is tested by dipping the forefinger in a basin of ice water, then take a little syrup on the finger-tip and plunge it into the water again, and roll it with the thumb; if it forms a soft ball it has reached the soft ball (at 240°). This is the point at which to use it for mint cream drops. When a larger and harder ball is formed, which sticks unpleasantly to the teeth on being bitten, the hard ball degree is reached (at 248°). The crack degree is tested in the same way, and if the sugar adher- ing to the finger breaks with a slight noise, and docs not acJhoro to the teeth, it has reached the soft crack; the thernionictor will .-^how 29 450 HOME CANDY MAKING 252°, On boiling it up again, and testing the same way, the crack degree will be reached at 260° ; at 290° tlie syrup will break short and brittle, cracking like an egg-shell, and is then known as the hard crack degree. The caramel* degree soon follows, and the syrup loses its white- ness and turns a light straw color. A few drops of some acid, like vinegar, lemon juice or tartaric acid, should be added now to prevent its graining, and the pan should be quickly taken from the stove and set into cold water to prevent the syrup from burning, or it will soon become a dark brown and be spoiled. At the caramel stage the sugar will snap like glass on being dipped into water. Hints. — Dropping in the acid is called greasing the syrup. Do not add too much or you will spoil it. Confectioners have a saying that "there are 20 different ways to grease syrujj, but none to make it grain when greasy." A small piece of butter put into the pan will prevent the syrup from rising over the sides, and will grease or smooth it, and thus act like the acid in keeping it from graining. For testing the syrup a small round stick is sometimes used in- stead of the finger; dip it into the cold water, then into the syrup, and then into the water again. Have the water close by, and be sure it is cold or it will not test well. If the water is cold enough and the fingers are held in it till cold, then dipped into the hot syruj) and in- stayitly plunged into the cold water again, they will not burn when used to test even boiling syrup. Kee]3 the sides of the pan clear from crystals of sugar by wiping them off with a damp sponge or flannel, and do not let the crystals drop into the pan, or they will cause granulation. In doing this do not let the fingers touch the syrup or they will be burned. One washing down is generally enough, but repeat if necessary. If at any time you boil the syrup a little too much, or produce a degree beyond what you wish for, put in a little water and boil it up again. Sugar that has been boiled too often, however, loses many of its good qualities. After dissolving the sugar do not stir the syrup; there will be danger of making it granulate if the pan is shaken while it is boiling. Sugar which has grained can be boiled again and used for taffy or cream candy. Do not set candy in a refrigerator to cool it, but in a cool, dry place. Airtight boxes are the best in which to keep candy. *The name "Caramel" is derived from a Count Albufage Caramel, of Nismes, France, who discovered this stage of boiling. HOME CANDY MAKING 451 FONDANT OK CREAM CANDIES. ✪ Fondant or Cream Candies

AI-modernized reading of the original text

The ball degree is tested by dipping the forefinger in a basin of ice water, then take a little syrup on the finger-tip and plunge it into the water again, and roll it with the thumb; if it forms a soft ball it has reached the soft ball (at 240°). This is the point at which to use it for mint cream drops. When a larger and harder ball is formed, which sticks unpleasantly to the teeth on being bitten, the hard ball degree is reached (at 248°). The crack degree is tested in the same way, and if the sugar adhering to the finger breaks with a slight noise, and does not adhere to the teeth, it has reached the soft crack; the thermometer will show 252°, On boiling it up again, and testing the same way, the crack degree will be reached at 260° ; at 290° tlie syrup will break short and brittle, cracking like an egg-shell, and is then known as the hard crack degree. The caramel* degree soon follows, and the syrup loses its whiteness and turns a light straw color. A few drops of some acid, like vinegar, lemon juice or tartaric acid, should be added now to prevent its graining, and the pan should be quickly taken from the stove and set into cold water to prevent the syrup from burning, or it will soon become a dark brown and be spoiled. At the caramel stage the sugar will snap like glass on being dipped into water. Hints. — Dropping in the acid is called greasing the syrup. Do not add too much or you will spoil it. Confectioners have a saying that "there are 20 different ways to grease syrujj, but none to make it grain when greasy." A small piece of butter put into the pan will prevent the syrup from rising over the sides, and will grease or smooth it, and thus act like the acid in keeping it from graining. For testing the syrup a small round stick is sometimes used instead of the finger; dip it into the cold water, then into the syrup, and then into the water again. Have the water close by, and be sure it is cold or it will not test well. If the water is cold enough and the fingers are held in it till cold, then dipped into the hot syruj) and instantly plunged into the cold water again, they will not burn when used to test even boiling syrup. Keep the sides of the pan clear from crystals of sugar by wiping them off with a damp sponge or flannel, and do not let the crystals drop into the pan, or they will cause granulation. In doing this do not let the fingers touch the syrup or they will be burned. One washing down is generally enough, but repeat if necessary. If at any time you boil the syrup a little too much, or produce a degree beyond what you wish for, put in a little water and boil it up again. Sugar that has been boiled too often, however, loses many of its good qualities. After dissolving the sugar do not stir the syrup; there will be danger of making it granulate if the pan is shaken while it is boiling. Sugar which has grained can be boiled again and used for taffy or cream candy. Do not set candy in a refrigerator to cool it, but in a cool, dry place. Airtight boxes are the best in which to keep candy. *The name "Caramel" is derived from a Count Albufage Caramel, of Nismes, France, who discovered this stage of boiling. FONDANT OK CREAM CANDIES.

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