Page:The candy cook book (IA cu31924090146717).pdf/172

It is well to have two irons, so that one may cool while the other is being used. If a color scheme is to be carried out, the syrup may be colored as desired before boiling.

Arrange cups on a bed of spun sugar, and fill with candies.

Put sugar, water, and cream of tartar in saucepan, add color paste if desired, and boil without stirring to 310° F., or until syrup spins a very long thread. Place saucepan immediately into a dish of cold water to stop the boiling, and then set it in hot water. Have ready two parallel, horizontal bars about three feet apart, with paper beneath to protect floor from sugar. Dip sugar spinner, or a bunch of wires in syrup, and wave swiftly back and forth between the bars. Syrup will spin long threads; these should be gathered up from time to time and placed on a cool platter. If syrup gets sugary, place it for a moment on the fire to melt. Spun sugar is used as a garnish around molds of ice cream or glacé fruits and nuts. Spun sugar is easily made in cool weather, but softens very quickly in hot weather. It keeps best if put in a tightly covered box or pail in the refrigerator.