To use a syrup gauge have a glass deep enough to allow the gauge to float. A small cylindrical glass like the one shown in illustration is best, as it requires so little syrup that removing and pouring it back does not arrest the boiling. Syrups can be prepared and kept in air-tight preserve jars until needed for use. It is well to have in stock syrup at 34° for softening fondant when used for icing cakes, eclairs, etc. Water-ices should register 18°-20° on the gauge when ready to freeze. Fruits to be frozen are better when sweetened with syrup at 32° than when sugar is used.
To prepare syrup without a gauge the following method can be employed: Put into a saucepan three and one half cupfuls of sugar and two and one half cupfuls of water. Stir it over the fire until the sugar is dissolved. After it has boiled five minutes, counting from the time it is actually boiling, it will register 28°; every five minutes' additional boiling will thicken it one degree.
At the end of 15 minutes it is 30°.
At the end of 25 minutes it is 32°.
At the end of 35 minutes it is 34°.