Page:Wm. M. Bell's "pilot"; an authoritative book on the manufacture of candies and ice creams (1911).djvu/132

128 stir nuts in well, remove from fire, turn out on greased slab and pull off in small clusters.

Turn and knead the batch often to keep it from getting too cool on one side.

These can be made in the separate kinds of nuts also.

CRYSTAL SYRUP.

Place in kettle, say, 20 lbs. sugar, add to it 9 qts. water, set on fire and mix.

When batch starts to boil skim off all foreign matter which arises to the surface, place cover on kettle and allow to steam for a few minutes.

Remove cover, wash off sides of kettle with a wet brush and if you have a syrup gauge, dip the cup into the batch and fill, then set gauge in syrup and if it shows a 35 weight (which is a nice crystal for ordinary purposes) remove from fire and set in a solid place where it will not be agitated and consequently broken. When syrup is cool, and ready for use, sprinkle the surface of batch with cold water and allow to set until crust is dissolved. Then dip out and very carefully pour over goods, place a sheet of paper on the surface of the syrup after it is in the pans and when ready to remove from pans, just take the paper off and the crust comes with it.

If you have no syrup gauge, cook the syrup to 228° and reduce with water to 220°.

CUT ROCK.

Cut-rock is one piece of candy which cannot be made satisfactorily from the information which it is possible to give in a book.