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Show For tf VmUmm Bert w kj iMf-c- The a dry, cool day for best results in candyinaking. If necessary to make candy en a day when there is an excessive amount of moisture in the air (high humidity), cook the candy 2F higher than temperature given in recipe, litis should help to produce a satisfactory product A candy thermometer is an accurate guide to the correct stage of cooking. Test the accuracy of your thermometer each time before using. Stand it in boiling water (3 in. depth) for 10 mm. It should read 212 F at sea level. If there is any variation, add or subtract the same number of degrees to or from the temperature given for the candy. Note: All temperatures in the following recipes are given for sea level (boiling point 212 F). If you live at a higher altitude, subtract l'F for every 500 feet above sea level. (For example, if you live at 4,000 feet altitude, you subtract 8F from each temperature given here. The thread stage given here at 22TF to 2MF sea level feet altiwould be 222F to 226F at 4 tude. The 8F difference would likewise be subtracted from each of the given temperatures at coca sirup stage.) When making candy, keep your tested thermometer in the hot water until the sirup reaches the boiling point. Then wash down any sugar crystals from sides of pan; remove thermometer from hot water and hang on the pan so that it does not touch side or bottom of pan and bulb is covered with sirup mixture, not just foam. Check all temperature readings at eye level. For Cooking Candy- - Use a large saucepan so contents can boil freely without boiling over. Cover saucepan for first S min. of boiling time if recipe so directs. Do not cover if recipe includes milk or i, or sirup will boil over. down sh of sides pan with sugar crystals from pastry brush dipped in water before boiling, during cooking, and before pouring out the sirup. Be certain to wash down crystals that have formed on pan under the thermometer or on thermometer itself. Avoid stirring candy vigorously after boiling point is reached. Gently move spoon back and forth across bottom of pan to prevent the sirup from sucking; avoid splashing sirup on sides of pan. While Candy Is Cookrsy-Wa- For Cooling Candy Cool your candy to lukewarm before beating. While candy is cooling do not stir or move or jar pan. Do not scrape sides or bottom of pan when pouring out sirups. (This tends to cause grainy or sugary texture.) (At sea level 22 v water boiling point) a n. rhrrod (220 K to 234F)-Spi- ns thread when allowed to drop from fork 2-i- or spoon. 4'F left to 240" F) -- Forms a soft ball in very cold water; it flattens when removed from water. to 248'F) --Forms a firm Hrm ball in very cold water; it doss not flatten in the fingers. 50 Nssw F to 286'F) --Forms a ball which is pliable yet hard enough to hold its shape in very cold water. to 290 F) --Separates Soft Crack-(27- 0F into threads which are hard but not brittle in very cold water. to 0F) --Separates Hard Crock-(30- 0F into threads which are hard and brittle in very cold water. left-(23- Baft-(24-40F Baft-(2- 1 - 'jjaBBH EASE tfCfff Butter an 8x8x2-m- . pan. Test candy thermometer (see eandymaking rules) and keep in hot water until ready to use. Mix together in a 3 qt saucepan Iftcspaew 4s out scraping bottom and sides of saucepan; spread evenly and set aside to cool When firm, cut into lVs-i- n. squares. About 2 doc pieces of judge Note: If desired, fudge squares may be sprinkled with sugar, or colored (4 as.) Set saucepan over low beat and stir until chocolate is melted. Do not allow niixture to boiL Stir in 4 1' Recipe. Omit chocolate. Mix Follow cup milk. with sugar before adding Vi Stir over low heat until sugar is dissolved. Increase heat and bring to boiling. Put the tested candy thermometer in place. Continue cooking, stirring occasionally to prevent scorching, until sirup reaches 2MF (soft-ba- ll stage; remove while from heat testing). During cooking wash sugar crystals from sides of pan with a pastry brush dipped in water. Remove sirup from heat; remove candy therrnometer. Set aside to cool until lukewarm (about 110F) or until just cool enough to hold pan on palm of hand. Do not jar saucepan or stir. When cool add cop Wrier or 4 Beat vigorously until sirup loses ha gloss. Quickly turn into the buttered pan with Follow Base Recipe. Using scissors dipped merth-moiXofrequently in water, cut 32 ( lb.) into quarters. Add marshmallow pieces to the sirup just before pouring candy into the buttered saucepan. wa Follow Base Recipe. Substitute 1 cups cream for the milk; omit chocolate. Mix the cream with sugar, white corn sirup, cup finely and salt When cool, add coconut with the shredded chopped moist, butter. Follow Base Recipe. Omit chocolate; substitute 2 cups firmly peeked brown auger for 2 cups of the granulated sugar. Set out about 30 pecan haloes. When candy is firm, cut into ltt-i- n. squares and top each square with a pecan half as in photo. DCCIMSfl 1 11. It55 PAMSY MAGAflNf |