Home › Candy Making › Cream Candy (To two pounds of sugar add one)

Cream Candy (To two pounds of sugar add one)

To two pounds of sugar, add one pint of water and place over the fire; stir until the sugar is dissolved, no longer. Boil slowly, but steadily, until when a little is dropped from a spoon into water, it can be rolled with the fingers into a very soft ball. For this testing, unless you make the candy very often and so know just how it should look, it is better to use ice water as it gives the result so quickly. Take the saucepan from the fire and with a spoon rub some of the syrup against the side of the pan until it begins to look cloudy. Turn the pan partially round and repeat the rubbing until the whole quantity is cloudy and thick. Flavor and pour into a lightly greased pan; spread it evenly with a knife and when cold cut into bars. Cream cocoanut candy may be made in the same way, adding one freshly grated cocoanut to the above amount as soon as the sugar is dissolved.