Sugar-candy
Ingredients
Directions
Make the syrup
Dissolve sugar in water to create a syrup.
Allow the syrup to sit undisturbed to promote crystallization.
Crystallize
Pour the syrup into oblong boxes with a fine packthread frame for crystals to form.
Place the boxes in a drying stove for several days until the sugar has crystallized.
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
- Forms the crystal structure that gives the candy its solid, crystalline texture.
- Water
- Dissolves the sugar so it can form a syrup that later recrystallizes as it cools and dries.
The step that matters
Allow the syrup to sit undisturbed. Disturbing the syrup while crystals begin to form can trigger uncontrolled crystallization, producing a grainy or clumped texture instead of clear, well-formed crystals. Keeping it still lets larger, orderly crystals grow on the frame.
“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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