Publisher's Synopsis
Excerpt from Thompson's Practical Candy Receipts: Written Especially for Home Manufacture
Crack - Try as before and if syrup cracks easily and will not form into a ball it is called the crack degree. Hard crack - Try as previously. If it cracks like an egg shell and will eat readily without sticking it is called the hard crack degree or 290 degrees. I have here given the degrees that will be used in any of the following formulas. Vanilla taffy -3 pounds granulated sugar, half a teaspoon of cream of tartar or one pound glucose, water enough to dissolve sugar. If cream of tartar is used, dissolve in a little water and pour into kettle as soon as sugar begins to boil. Cook to the soft crack, then add a little butter, say a small table-spoon ful. Continue cooking to the crack, then pour out on a greased pan or marble slab. When cold enough pull perfectly white, add flavoring while pulling. Remove from hook, place the batch on a table previously dusted with a little flour and pull out in strips as wanted or leave batch as it is when taken from hook. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
