INGREDIENTS

INSTRUCTIONS

Ida S. Davidson & Florence C. Shields
This recipe is presented verbatim. The "trying" referred to is testing for
degree of crystallization by dripping a bit into cold water; the recipe
calls for the hard crack stage, which corresponds to a temperature of
300-310°. The "hook" mentioned is a confectioner's tool traditionally used
for pulling taffy; it consists of a coathook-like device affixed about 6
feet from the floor, over which the candy is draped, letting gravity and
modest effort do the work of pulling.
If it is desired to have candy perfectly white, proceed as follows: Combine
the sugar and syrup and boil very carefully until when tried it crisps like
egg shells or flies like glass. Pour into dish until cool. Then draw and
work upon the hook until very white or pull with hands, using a little
flour to keep candy from sticking.
Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 09, 1998

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