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A Selection of Old-Time Recipes for Boiled Sweets
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Authored by various experts, this vintage series of books reveals how to create traditional British sweets, long-loved by young and old, and is sure to delight anyone with an interest in old-time confectionary. This edition addresses the boiled sweet, from the acid drop and peppermint twist to lemon barley sugar and the honey drop. Full contents: Confectionery - Boiled Sweets - Coating Syrup - Caramel Syrup - Acid Drops - Barley Sugar - Cocoanut Drops - Edinburgh Rock - Lozenges - Twist - Peppermint Twist - Rainbow Twist - Peppermint Drops - Rose Rock - Victoria, Alexandria, and Albertrocks, Etc. - Horehound or Montpellier Drops - Horehound Candy - Lemon Barley Sugar - Barley Sugar Drops - Honey Drops - Clove, Brown Acid, Black Jack, Etc. - White Acid, Rose Acid, Sticks, Etc. - Small Bulls’ Eyes and Nelson Balls. We are republishing this charming, classic text in a high quality, affordable edition, complete with a newly written introduction.
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A Selection of Old-Time Recipes for Boiled Sweets - Read Books Ltd.
Drops
BOILED SWEETS
SUGAR BOILING.—Sugar syrup is the foundation of so many sweets that it seems advisable to give rather lengthy details concerning sugar boiling.
Sugar must first be dissolved over gentle heat and then brought to boiling point. Never try to boil and dissolve sugar at the same time.
A thermometer is the only accurate test of the extent to which a syrup has been cooked. Before using one to test boiling sugar, the thermometer should be placed in hot water, and then be put into the boiling mixture. This will prevent the greater heat of the syrup from cracking the glass.
If, however, a thermometer is not possessed, the following tests may be resorted to:—
After the sugar has been dissolved and boiled for a short time, that is, two or three minutes, dip the first finger and thumb into cold water and immediately plunge them quickly in the syrup; draw them
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