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Candies and Candy Making: Sirup

Sirup for Candied Sweetmeats.- Boil down clarified sirup to the feather 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.

Or the sweetmeats may be placed in a small basket strainer and put in the sirup, which may be placed in an earthenware or other roundbottomed vessel slightly larger in size than the strainer. The whole should be covered tightly and placed in a refrigerator, cellar, or the coldest place attainable. A temperature below the freezing point is desirable, After standing over night, or about eighteen hours in this temperature, the strainer containing sweetmeats should be lifted from the sirup (which should be drained off), and without being removed from the strainer should be placed in a clean vessel and allowed to dry and complete the crystallization. Sirup for Molds. - To prepare a sirup for lead molds or starch prints, boil together to the soft ball 2 cupfuls of sugar, 1 large tablespoonful of glucose, cupful of water.

Or test by tangling a yard or more of fine wire in a mass of loops, dip this in the sirup, lift and blow through them, when, if the sirup is done, bubbles will be formed and the sirup will be feathery and fly off in flakes. Now pour on a moistened molding board or on a marble slab to cool. When lukewarm, cream with a wooden paddle and set away in an earthenware bowl covered with several folds of wet cloth. Let stand twenty-four hours or more before using. To use this fondant set the required quantity in an earthenware bowl in a double boiler over a dying fire and stir constantly until melted.

But do not let the fire burn up or the sirup approach the boiling point, as if it simmers or boils it will grain.

At this stage add any desired flavoring or coloring matter. - Sirup for Crystals.