Page:Cakes, cookies and confections.djvu/58

 Milk is often used by the home candy maker, but excellent candy is made with water and it is much easier to handle. The casein of milk has a tendency to stick and hence burn to the bottom of the kettle, while if water is used this is avoided and a slight increase in the amount of butter makes the product as rich as with milk.

The success of candy making depends largely upon careful testing so as to know when to remove the syrup. A sugar thermometer is desirable, but if one is testing with a spoon even greater care should be given. Have pans greased and nuts prepared before beginning to cook the syrup so that undivided attention can be given to testing. Test only a small amount, one or two drops at a time, in cold water. When it begins to test remove gently from the flame while testing so that the candy will not overcook while the test is being made.

These temperatures vary with atmospheric conditions.

Tests:&mdash;
 * The thread&mdash;216°F.-218°F.
 * The pearl&mdash;220°F.
 * The blow&mdash;230°F.
 * The feather&mdash;232°F.-235°F.
 * Soft ball&mdash;236°F.-240°F.
 * Large or firm ball&mdash;248°.-250°.
 * The crack&mdash;290°F.-310°F.
 * Caramel&mdash;350°F.

Test a few drops of the syrup in cold water. When the small ball will hold its shape enough