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To Boil Sugar Candy -height

Boiled sugar candy made by boiling sugar and water until it reaches a thread stage.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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To Boil Sugar Candy -height

Ingredients

Directions

Make the syrup

  1. Put sugar and water into a clean saucepan.

  2. Set it over a clear fire and remove the scum as it rises.

  3. Boil until it looks fine and clear.

Test and finish

  1. Take out a little with a silver spoon; if it draws a thread when cold, it's ready.

  2. Continue boiling until the syrup begins to candy around the edge of the pan.

Recipe from a historical cookbook (Internet Archive).

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

Sugar
Dissolves into the water and, as it boils down, sets into a candy when cooled.
Water
Dissolves the sugar so it can be heated evenly into a syrup before concentrating.

The step that matters

Judging when the syrup is ready. As water boils off, the sugar concentration rises and the syrup goes from thread to candy quickly. Testing a little cooled syrup with a spoon shows the stage before it overcooks and turns dark or hard.

“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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