THE SEVEN DEGREES To make the experiment of noting the seven degrees in sugar boiling, crush 1 pound of fine loaf sugar, add 3 gills of water and put it on or boil in a clean saucepan over a sharp fire. Have at hand a bowl full of iced water, a suitable skim mer and if desired a small stick or skewer. Remove the scum as fast as it rises to the surface, and after about 9 minutes by the watch make the first test as above suggested either by dipping the thumb and forefinger, first into the iced water, then into the boiling sugar, and back into the iced water again, or by means of a spoon or skewer. Take great care that the sirup does not boil over, and stir frequently so that it may not burn.
The Lisse or Thread.—If on sepa rating the thumb and forefinger with a pinch of sirup between them, a thin, short thread is formed which quickly snaps', the sugar is in the state known as the " small thread." In a few seconds more, when the thread can be drawn out to double its former length without snapping, its state is known as the " large thread." The Perle or Pearl.—After another minute or two longer, the sugar in boiling will form small round bub bles or globules that look like large pearls. This state is known as the " small pearl." Soon the pearls will cover the entire surface of the sirup, and this state is known as the " large pearl." In the pearl state a pinch of sirup may be drawn out to the full extension of the finger and thumb without breaking. This is the proper degree for most kinds of candy making.
The Sonfire or Blow.—After an other minute or two, dip the skim mer in the sirup and jar it sharply by striking it on the edge of the pan. Blow through the holes, and if the sirup forms small bubbles or glob ules on the reverse side, the sirup is in the state known as the " blow." The Plume or Feather.—Again dip in the skimmer, and shake it so as to flirt the sirup from the edges. If it threads and flies from the skimmer in flakes or hangs from the edge in strings it is in the state known as the " feather." The Boulet or Ball.—Make the next test with the thumb and finger, or by dropping a little sirup into cold water. If it can be rolled be
tween the finger and thumb into a soft, creamy, but not sticky ball, the state is known as the " soft ball." After a few seconds' more boiling, on testing in the same manner, it will be found to be in the state known as the " hard ball." The Casse or the Crack or Snap. —The next test is made with the thumb and finger, and if the pinch of sirup is brittle enough to crack or snap, leaving the parts attached to the thumb and finger dry and hard, it is in the state known as the " crack." In this state it does not stick to the teeth, and a spoonful dropped into cold water will be hard and very brittle. This is the state in which candy is ready to be pulled.
The Caramel or Hard Baked.— When the sirup begins to brown, it is in the state known as " caramel " or " hard baked." It will then give off a pungent odor and brown rap idly, when it must be at once re moved from the fire, as otherwise it will burn to a black cinder.
In this state, if a little sirup is dropped into cold water it will crackle and snap like glass. Care must always be taken not to allow the fire to burn up against the sides of the saucepan, or the sugar may be burned and discolored.
The above are the definitions of the different degrees in sugar boiling noted by French confectioners, who are considered the best in the world.
By others the distinctions between the little and great thread, the small and great pearl, and the soft and hard ball are less noted; the blow and the feather, or the feather and the ball are often regarded as iden tical.
Sirup for Candied Sweetmeats.— Boil down clarified sirup to the feath er degree, or 35 degrees by a sirup tester. Quickly remove the pan from the fire and set it into a dish of cold water, iced water, if possible, coming up all around the sides so as to cool it as quickly as possible. Lay over the top of the sugar a piece of waxed paper cut to fit the inside of the saucepan. When entirely cold, stir the sirup over the sweetmeats to be candied. A special utensil can be obtained for this purpose, having corrugated tubes at the bottom from which the sirup may be drained off.