Page:The candy cook book (IA cu31924090146717).pdf/107

can be secured without it. Cream of tartar, acetic acid, or vinegar may be used. Corn syrup or glucose takes the place of acid.

When cooked, the syrup is poured on a marble slab, a large platter, or an agate tray which has been moistened by being wiped over with a damp piece of cheesecloth. The candy should stand until it feels cool when tested with the back of the hand. It is then worked with a broad metal spatula, in a sweeping motion forward and backward until candy becomes sugary. If it is not possible to procure a wide steel spatula, a wooden butter paddle may be used. The mixture should be continually pushed away and brought back, turning the spatula over with each motion. Candy should be kept all together in a mass while being worked. When it becomes too solid to be moved easily with spatula, it may be kneaded with the hands, as bread is kneaded, until it grows soft and creamy and remains in a compact ball. If it lumps and becomes very hard, it was boiled too long. If it remains too soft to handle, it was not boiled long enough. If too hard, the lumps can sometimes be reduced by persistent kneading, or the mixture can be returned to the saucepan with half a cup of hot water, and reboiled to 238° F. If too soft, confectioners'