Page:Wm. M. Bell's "pilot"; an authoritative book on the manufacture of candies and ice creams (1911).djvu/14

10 and flattening out between the thumb and index finger. The candy will be as brittle as thin glass or an egg shell if the hard-crack degree is reached. The degree for this test on the thermometer is about 290 or 295 degrees. If the batch is for hard goods that have glucose in them and a gloss is desired cook to 330 degrees if possible to do so without the batch turning too dark. Remove from fire when light brown no matter at what degree it is as the greater quantity of glucose you use the lower you must cook the batch as glucose will start to burn about 20 degrees before sugar. If the batch you are cooking is pure sugar, that is, if there is cream of tartar used in place of glucose cook to 335 or 340 degrees.

The test "thread" is reached when you put your hand in water and then place your index finger in the batch and remove at once and by placing the thumb and index finger together you can pull a thread out about ¾ of an inch and blow on it without breaking it. This test is used for cordials, jellies, etc., and is about 36 when tested with the saccharometer or syrup gauge.