HINTS TO CANDY-MAKERS

One of the best ways to test candy is to hold the' hand in ice water until the, hand is cold, then plunge a finger into the boiling syrup and immediately plunge the hand back; into the ice water. Do this quickly and there is no danger of burning the finger.

When sugar and water are put over a fire, stir it until the sugar dissolves. Don't stir the syrup after the sugar has dis- solved.

In order to avoid granulation of the sugar, keep the sides of the kettle free from the crystals that form.

Do not subject the kettle to a jar or disturb the candy any more than can be avoided when pouring it, or partial granulation may result.

If granulation takes place the syrup may reboiled after adding more water to it.

This however, affects its quality, and it is best to add a little butter to it and use it for sugar taffy.

Buttering the sides of the kettle will prevent the syrup from boiling over; the butter will also act as a sort of preventative for the sugar grain­ing.
When melting fondant stir it constantly. If the melted fondant is too thick add water to it, one drop at a time. Be careful not to add too much. Melted fondant that is too thin for dipping candy may be used for dipping fresh fruits. Add flavors just before taking the candy from the fire, or after it has been taken off. Don't cool candy in a refrigerator. Keep candy in airtight boxes.

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