Crackled Sugar
Ingredients
Directions
Boil the sugar longer than in the previous degree.
Dip a stick into the boiling sugar.
Immediately place the stick into a pan of cold water.
Remove the sugar that clings to the stick into the water.
If the sugar hardens and snaps, it has reached the proper degree.
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.
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