Page:The candy cook book (IA cu31924090146717).pdf/152

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CHAPTER VIII

HARD CANDIES

Brittle candies like butterscotch, barley sugar, peppermint sticks, brittles and nougats, are cooked to 290° F. or up to 330° F.

They should be thin and very brittle when finished.

Candies boiled to a high temperature and pulled must be handled with canvas gloves, in front of a warm oven or batch warmer. Much experience is required to successfully manipulate the syrup used in making Christmas and stick candies, and it will hardly pay the home candy maker to attempt them.

Barley Sugar Drops
  • 2 cups sugar
  • 1 cup water
  • Color paste
  • ¼ teaspoon cream of tartar
  • Flavoring extract

Put sugar and water in saucepan, stir until dissolved, add coloring if desired, cover, and boil

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