55. BOILING THE MIXTURE.--When the mixture begins to boil, wash down the
sides of the kettle with a small cloth wet with clean water. This
treatment should not be omitted if especially nice candy is desired, for
it removes all undissolved sugar and helps to prevent crystallization
later. In case merely sugar and water make up the ingredients, a cover
may be placed on the kettle; then the steam that is retained will keep
any sirup that may splash on the sides from crystallizing. This cannot
be done, however, with mixtures containing milk and butter, for they
will in all probability boil over.
56. The boiling of candy should be carried on quickly, for slow boiling
often proves a disadvantage. A sugar-and-water mixture may, of course,
be boiled more rapidly than any other kind, because there is not the
danger of its boiling over nor of burning before the water is evaporated
that there is with a mixture containing material that may settle and
burn. It should be remembered that candy does not begin to burn until
the water has entirely evaporated.
57. The length of time candy should boil is also a matter to which
attention should be given.
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