This is the test that is made for taffy and
other hard candies.
POURING AND COOLING THE MIXTURE
61. After the testing of the mixture proves that it is boiled
sufficiently, there are several procedures that may be followed. The one
to adopt depends on the kind of candy that is being made, but every
candy that is cooked should be cooled by one of the following methods.
62. The first treatment consists in pouring the mixture at once from the
pan to be finished without cooling, as, for instance, caramels and
butter scotch, which are poured at once into a buttered pan to be cooled
and cut; or, the hot sirup may be poured upon beaten egg whites, as in
the case of sea foam or penuchie. In the making of either of these
kinds, the sirup may be allowed to drip as completely as possible from
the pan without injury to the finished product.
63. The second method by which the mixture is cooled calls for cooling
the sirup in the pan in which it was cooked, as, for instance, in the
case of fudge. When this is done, the pan should be carried from the
stove to the place where the mixture is to be cooled with as little
agitation as possible.
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