Candied Sugar

Ingredients

• 1 pint of water
• sugar

Directions

1. Skim the water and let it simmer until clear, then strain it through a fine straining bag.

2. Boil the clarified sugar until smooth. Dip a skimmer into the sugar, touch it with your fingers, and if a small thread forms and breaks, boil it again.

3. For the second degree, boil longer, dip the skimmer, shake off excess sugar, and blow through the holes. If bubbles form, it has reached the second degree.

4. For the third degree, boil longer, dip the skimmer, shake it over the pan, and toss it suddenly. If the sugar flies off like feathers, it is done.

5. For the fourth degree, boil longer, dip a stick into the sugar, then into cold water. If it hardens and snaps, it is done; if not, boil longer.

6. For the fifth degree, boil longer than the previous degrees. Dip a stick into the sugar, then into cold water. If it snaps like glass, it is called carimel.