The Complete Confectioner (1800)/Sugars

by Hannah Glasse and Maria Wilson

---

THE

COMPLETE

CONFECTIONER.

IT must be observed, that the first thing necessary to be known, is to be perfectly acquainted with the different degrees or heights of clarifying or refining sugar; and agreeably to the fruit you have to preserve, in order to have them done in a higher degree of perfection, you must be attentive to make use of such degrees of sugar so refined, as is adapted to their different degrees of ripeness, as well as to their different sorts.

To Clarify Sugar.

In proportion to three pounds of fine, lump, or powder sugar, which you are to put in a skillet or boiler; break into an earthen pan the white of an egg with near a pint fresh water, and beat them up all together with a wisk to a white froth; then put the whole into a copper kettle, or pan, and set them on a clear and slow fire; when it begins to boil, do not fail to put a little more water in, and begin to skim it, till you see the scum appears thick on the top, and the sugar becomes pretty clear; that done, to clear it properly, sift it in a wet napkin, or silk sieve, and pass it thus into what vessel you please, till you want to make use of it.

Note.—If the sugar does not appear very fine, you must boil it again before you strain it; otherwise, in boiling it to a height, it will rise over the pan.

To boil Sugar to the degree called smooth.

When your sugar is thus clarified, put what quantity you have occasion for over the fire, to boil smooth; which you may prove by dipping your scummer into the sugar, and then touching it with your fore-finger and thumb; in opening them, you will see a small thread drawn betwixt, which immediately breaks, and remains in a drop on your thumb; thus it is a little smooth—then boiling more, it will draw into a larger string, and become very smooth.

The blown Sugar.

Boil your sugar longer than the former and try it thus:—dip in your scummer, and take it out, shaking off what sugar you can into the pan, and then blow with your mouth strongly through the holes; and if certain bubbles or bladders blow through, it is boiled to the degree called blown.

The feathered Sugar.

It is a higher degree of boiling sugar; which is to be proved by dipping the scummer, when it has boiled a little longer; shake it first over the pan, then give it a sudden flurt behind you; if it be enough, the sugar will fly off like feathers.

The crackled Sugar.

Is proved by letting it boil rather longer; and then dipping a stick into the sugar, which immediately removed into a pot of cold water, standing by for that purpose, drawing off the sugar that cleaves to the stick; if it becomes hard, and snaps in the water, it is enough; if not, you must boil it till it comes to that degree.

Note.—Your water must always very cold, or it will deceive you.

The carmel Sugar.

Is known by boiling yet longer; and is proved by dipping a stick, as aforesaid, first in the sugar, and then in the water; but you must observe, when it comes to the carmel height, it will snap like glass the moment it touches the cold water, which is the highest and last degree of boiling sugar.

Note.—Observe that your fire by not very fierce when you boil this, lest flaming up the sides of your pan, it should cause the sugar to burn, and so discolour it.