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Boiled Sugar for Confections

Eleven tests are considered for boiling sugar: - Small thread, 215° F.

Large thread, 217° Pearl, 220° Large pearl, 222° The blow, 230° The feather, 232° Soft ball, 238° Hard ball, 248° Small crack, 290° Crack, 310° Caramel, 350° Fondant, the basis of all French candy, is made of sugar and water boiled together (with a small quantity of cream of tartar to prevent sugar from granulating) to soft ball, 238° F. The professional confectioner is able to decide when syrup has boiled to the right temperature by sound while boiling, and by testing in cold water; these tests at first seem somewhat difficult to the amateur, but only a little experience is necessary to make fondant successfully. A sugar thermometer is often employed, and proves valuable, as by its use one need not exercise his judgment. 2½ lbs. sugar