In view of these
facts, candy should be made preferably on days when the weather is
favorable if the element of uncertainty, so far as results are
concerned, would be eliminated.
54. COMBINING THE SUGAR AND LIQUID.--The proportion of liquid and sugar
to use in making candy varies to some extent with the kind of
ingredients used and with the quantity of candy being made. In the
making of quantities up to several pounds, the usual proportion is
_one-third as much liquid as sugar_, but with larger amounts of sugar
the quantity of liquid may be slightly decreased.
With the quantities decided on, mix the sugar and liquid and put them
over the fire to boil. Stir at first to prevent the sugar from settling
and burning, continuing the stirring either constantly or at intervals
until the boiling begins. At this point, discontinue the stirring if
possible. Mixtures that do not contain milk usually require no further
stirring, and many times stirring is unnecessary even in those which do
contain milk; but whenever any stirring is required, as little as
possible should be done. The rule that applies in this connection is
that the sugar should be entirely dissolved before the boiling begins
and that all unnecessary agitation should then cease.
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