Cooking sugar. simple recipes

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FACTORY TECHNOLOGIES AT HOME - SIMPLE RECIPES
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Cooking sugar. Simple recipes and tips

Factory technologies - simple recipes

Directory / Factory technology at home - simple recipes

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For candy cooking use sugar syrup or powdered sugar.

Sugar syrup is prepared as follows:

4 kg of crushed sugar are placed in the cauldron and 2,5 liters of water are added, the cauldron is heated over moderate heat, and the sugar is allowed to boil, crushing individual pieces of it with the back of a wooden spoon. Remove the resulting foam and pour the resulting sugar syrup into a clean bowl. Powdered sugar is obtained by sifting finely ground sugar, first through a double hair or copper sieve, and then through a silk sieve. Cooking and determination of its various moments is carried out in the following way.

Powder or sugar syrup is placed in a cauldron or basin for cooking, water is added at the rate of 0,5 liters of water per 1 kg of lump sugar, put on moderate heat and allowed to boil, constantly removing foam. The walls of the cauldron must be cleaned at all times with a whisk moistened with clean cold water so that the surface of the walls above the level of sugar remains clean. This is how sugar is boiled to the desired state, recognizable by the sample, and after removing all the foam, 2-3 tablespoons of strong vinegar are added to it for each kilogram of sugar taken. As the sugar boils, it changes its consistency from syrupy to solid.

The state of sugar is determined by the sample taken. While boiling sugar, from time to time take a chilled sample between the thumb and forefinger and slowly raise the index finger up. If the resulting thread is fragile and quickly breaks, the sugar has reached the state of "weak thread". If you continue to cook sugar, then the sample taken will show that the thread does not break, stretches between the fingers and at the same time is not hot to the touch. We will call this state "thread". If you cook sugar even longer, then the thread obtained by the above method will be hot and strong. At this point, sugar has reached the state of "strong thread". If you boil the sugar a little longer and dip the handle of a wooden spoon first into cold water, then into boiling sugar, and then immediately again into the water, then, removing it from the water, you can pull off a small amount of sugar adhering to the handle with your fingers.

This condition is called "weak plaque". If sugar is boiled further, then when testing the sample in the above way, sugar is deposited in a larger amount and is more easily drawn off; this condition is called "bloom". If you cook sugar even further, then, when performing the above operation, the sugar will stick to the handle of the spoon, and when you take the spoon out of the water, it will come off the handle due to its own gravity, and fall.

This condition is called "thick plaque". During further cooking, a sample is taken in the manner described above, the sugar is removed from the wooden handle with the help of fingers, and if a soft, hard-to-form ball forms between the fingers, then the sample is called a "ball". When cooking continues, the sample between the fingers forms a soft to the touch, but strong ball. In this case, it is called a "hard ball". If sugar is boiled even further, then the sample taken after the above procedure from a wooden handle becomes brittle under the fingers and breaks into particles. This test is called "breaking".

Author: Korolev V.A.

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