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    Bonbons and Simple Sugar Sweets
    Bonbons and Simple Sugar Sweets
    Bonbons and Simple Sugar Sweets
    Ebook115 pages1 hour

    Bonbons and Simple Sugar Sweets

    By Louisa Thorpe

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    About this ebook

    Originally published in 1921, this is a detailed look at the art of sweet making, containing much advice still of practical use today. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. Vintage Cookery Books are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork. Contents Include List of Necessary Utensils, Materials and Useful Hints Sugar Boiling and Spun Sugar Fondant, and its Uses Marzipan, and its Uses Crystallization Chocolates Caramels Nougat and Various Sweets Toffees Sweets Made without the use of a Thermometer
    LanguageEnglish
    PublisherRead Books Ltd.
    Release dateSep 6, 2016
    ISBN9781473350939
    Bonbons and Simple Sugar Sweets

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      Book preview

      Bonbons and Simple Sugar Sweets - Louisa Thorpe

      CHAPTER I

      LIST OF UTENSILS AND CHIEF MATERIALS

      A LIST of utensils necessary for sweet-making comprises—

      NOTES ON UTENSILS AND MATERIALS

      Sugar Thermometer.* An instrument for registering the temperature of sugar solutions in process of heating. The best kinds for this purpose are encased in brass, and one with degrees and various stages in the process of boiling sugar clearly marked should be selected. The Fahrenheit scale is most commonly used, and it should be noted that the boiling points of sugar solutions are much higher than the boiling point of water, viz., 212° Fahr.

      Saccharometer (Sugar Hydrometer). An instrument for indicating the density of sugar solutions. This consists of a glass tube, the lower end of which is a bulb containing mercury or other heavy substance. The construction is such that the saccharometer floats erect when immersed in liquid. The greater the density of the liquid the greater buoyancy is given to the tube, whereas it sinks further in a liquid of lower density. The relative differences between densities of liquids is read off on a graduated scale upon the tube.

      Saucepans. Thick saucepans are the best, especially nickel ones. If made of iron or copper, they should be well lined. Enamelled pans are not suitable, as when exposed to great heat the enamel chips easily.

      Marble Slab. This is not absolutely necessary but it is a very great convenience, as the syrup cools quickly on marble. Many people use a marble-topped washstand, or large enamelled tray. A useful size is about 30 ins. by 24 ins.

      India-rubber Mats are used for moulding fondants. They are not recommended for hot climates, as rubber very soon perishes in heat. There are various sizes and designs.

      Funnel and Plug. These are used when it is necessary to pour any mixture into small moulds or on to rubber mats.

      Starch Tray. This is recommended for hot climates, and if one does not possess a rubber mat. The tray is really a shallow box about 3 ins. in depth, and may be of any size according to the amount of starch used. It may be of wood or tin, and should be filled evenly with confectioner’s starch firmly pressed down. Impressions are then made in the starch by means of small plaster moulds (of various shapes), fixed on strips of wood. Into these impressions the liquid mixture is poured and allowed to set. On removal the loose starch is brushed from the sweets. The starch must always be perfectly dry, and be sifted before and after use.

      Cream Rings are small rings about the size of a two-shilling piece, and are useful for moulding creams.

      Steel Bars. Four of these, each about 12 ins. long, 1 in. wide and 1 in. deep, are very useful for caramel and toffee-making. Different sized spaces can be formed between them on the marble slab, and into these the liquid caramel and toffee mixtures can be poured. They are cleaner than tins.

      Caramel Roller. This is a very small brass rolling pin, evenly indented, which is passed lightly over the surface of caramel or toffee when nearly set and before it is marked with the cutter, in order to flatten and ornament the top surface.

      Caramel Cutter. This consists of a framework of tin marked in squares. When pressed on the surface of caramel or toffee, it marks it into regular portions. The toffee is then cut with a knife before it is quite set.

      Spatulas. Flat, oval-shaped pieces of hard wood which are used for stirring and beating up various mixtures.

      Scraper. An instrument made of tin rolled at one end to form a handle; useful for scraping liquid sugar on a slab.

      Dipping Fork. This is made of wire with two prongs or a loop at one end; used for lifting sweets out of coating mixtures.

      Crystallizing Tin. A tin about 4 ins. deep, fitted with wire racks between which sweets are placed in order to keep them from floating during the process of crystallization.

      Marzipan Moulds are double moulds made of plaster of Paris, with an impression in the centre representing various designs such as flowers, fruits, nuts, etc.

      Tin Sheet. An ordinary sheet of tin, used for placing chocolates on when dipped. It should be brightly polished.

      Pair of Scissors. Used for cutting toffee, etc.; candies of various kinds, etc.

      USEFUL HINTS

      1. Every utensil must be scrupulously clean.

      2. The best loaf sugar and the best flavourings and colourings should be used. The amateur sweet-maker does not, as a rule, devote sufficient attention to the art of colouring and flavouring; hence the unattractive and unappetizing appearance of many home-made sweets.

      3. Unless some other method is specially advised in the following pages, the usual process is to dissolve the sugar in the quantity of water stated before boiling. The solution should not be stirred. Quick boiling is a safeguard against graining, as will be explained in the text.

      4. The lid of the saucepan should be kept on during the first few minutes of sugar boiling. This obviates the trouble of brushing the sides of the saucepan too soon, and allows the condensed steam to clear away any crystals of sugar that would otherwise form on the inside of the pan. When it is necessary, the sides of the pan should be washed round with a clean pastry brush and cold water, care being taken to prevent the water from running down into the syrup. If any scum arises on the sugar it should be removed carefully with a spoon.

      5. As the heat can be easily regulated on a gas stove, this is much more convenient for sugar-boiling than the old-fashioned range. If the sugar-boiling is to be carried to the caramel stage a large basin of warm water should be placed near the stove so that

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