Twist Candy
Ingredients
Directions
Cook the sugar
Boil the sugar and water over low heat for 30 minutes without skimming.
Remove from heat and let it cool slightly.
Pull and shape
With clean, buttered hands, pull the candy until it becomes bright.
Twist or braid the candy and cut it into convenient lengths.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Common sugar
- Forms the body of the candy and provides its sweetness and structure.
- Water
- Dissolves the sugar so it can be boiled into a smooth, cookable syrup.
The step that matters
Pulling the candy until it becomes bright. As the cooled sugar is pulled, air is worked into it and the mass lightens and becomes glossy. Pulling while it is too hot can burn your hands, and if it cools too far it stops stretching.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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