First And Second Degrees

Small Thread, 215°.

Large Thread, 217°.

Press a little of the syrup between the thumb and finger. A ring will form and a fine thread be drawn out which breaks at once and returns to the drop; for the second stage the thread draws a little farther than the first.

Third And Fourth

Little Pearl, 220°.

Large Pearl, 222°.

The sugar forms a thread between the fingers which stretches long, but breaks. For the fourth it stretches without breaking. The first four degrees are syrups.

Fifth And Sixth

The Blow, 230°. The Feather, 232°.

Crystallization.

Dip in a broom-straw twisted to form a small loop at the end. A film will fill the loop, which will blow into a bubble.

At the sixth stage fine threads will fly from the bubble. The candy stages follow:

Seventh And Eighth

Small Ball, 236° - 238°.

Large Ball, 246°-248°.

Drop a little into cold water; for the 7th a soft ball can be rolled between the fingers; for the 8th a hard ball.

Ninth And Tenth

Small Crack, 290°.

Crack, 310°.

At the 9th a little, dropped into water, will break when cooled. At 300° it begins to assume a light color, and a few drops of lemon-juice should be added (four drops to a pound of sugar). At 310° it breaks off sharp and crisp, and crackles when chewed.

Eleventh

The Caramel, 345°-350°.

It now assumes a yellow color, and great care must be used or it will burn. The cooking must be arrested as soon as it is taken from the fire by holding the pan in cold water for a minute or so. A skewer or stick is the best thing to use for testing, as the little sugar that adheres to it will cool quickly. Dip the stick first into water, then into the sugar, and again into water.