Publisher's Synopsis
Excerpt from Davison's Little Candy Maker: Price One Dollar
First you must know what Cream of Tartar, Glucose, Lemon Juice, or any acid is used for in candy making. In order to make sugar workable you must use some one of the above articles to take some of the strength from the sugar. If you should use too much of any one of the above articles the candy would be tough and would become sticky shortly after making. This applies mostly to hard candy.
To boil candy to the right degree it is tested in two ways, bya Confectioner's Thermometer, and by what is called a finger test. In the finger test candy is boiled to the following degrees, Soft ball, Medium ball, Hard ball, Soft crack and Hard crack. To know when candy is boiled to a soft ball, drop some of the candy in cold water (not ice water) and if upon rolling the candy with the fingers and thumb you can form a soft ball without it sticking to the fingers, that is what is called a soft ball, or 238 degrees on thermometer. W hen you can make a harder ball which (is about five degrees higher than a soft ball, or will will stick a tri?e to the teeth, that is called a medium ball, 242 degrees. The hard ball is when the candy seems quite stiff between the thumb and finger or upon biting it, stick very unpleasantly to the teeth, that is the hard ball250 degrees. The soft crack is when the candy will bend and crack, trying it in cold water, that is the soft crack, or258 degrees.
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