Page:The candy cook book (IA cu31924090146717).pdf/163

When sugar and water are boiled to a high temperature with an acid, as cream of tartar or lemon juice, part of the sugar is changed to glucose, and with careful treatment the syrup will remain clear and become very hard. When swung from a bunch of wires, fine threads fly off which look like spun glass. This is called spun sugar. All kinds of nuts and fruits may be dipped in the syrup while it is hot. On a cold day they harden immediately, and remain dry a long time. In warm, damp weather they become sticky and unsatisfactory. They may be rolled in granulated sugar if the weather changes after they have been made.

Candy baskets and flowers require much experience for perfect results, but much pleasure and many attractive pieces may be attained by experimenting with a syrup boiled to the highest temperature it can reach without burning. It is