The Candy Cookbook
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In our eReader you can find the full English version of the book. Read The Candy Cookbook Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book The Candy Cookbook
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If stirred while still hot, the resulting candy is coarse and granular. To prevent this, the syrup should be cooled in the saucepan in which it is cooked, or poured out upon a marble slab, platter, or agate tray that has been slightly moistened with a piece of damp cheesecloth. It should not be disturbed until cold. It should then be stirred with a wooden spoon, or worked with a spatula, pushing the spatula forward and lifting up the mass, turning it over and bringing it back, until the whole be...gins to get stiff. At this stage, turn into a pan, or, better still, leave the candy between bars on the marble slab, regulating the size of the open space according to the amount of candy and the thickness desired.If the fudge is worked so long that it is too stiff to go smoothly into a pan, return it to a saucepan, and warm slightly over hot water, stirring constantly, until it can be easily poured out. Fudge should be three fourths inch thick, and cut into inch squares. Fudge made with brown sugar is often called penuche.
What to read after The Candy Cookbook?
You can find similar books in the "Read Also" column, or choose other free books by Bradley Alice to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
If stirred while still hot, the resulting candy is coarse and granular. To prevent this, the syrup should be cooled in the saucepan in which it is cooked, or poured out upon a marble slab, platter, or agate tray that has been slightly moistened with a piece of damp cheesecloth. It should not be disturbed until cold. It should then be stirred with a wooden spoon, or worked with a spatula, pushing the spatula forward and lifting up the mass, turning it over and bringing it back, until the whole be...gins to get stiff. At this stage, turn into a pan, or, better still, leave the candy between bars on the marble slab, regulating the size of the open space according to the amount of candy and the thickness desired.If the fudge is worked so long that it is too stiff to go smoothly into a pan, return it to a saucepan, and warm slightly over hot water, stirring constantly, until it can be easily poured out. Fudge should be three fourths inch thick, and cut into inch squares. Fudge made with brown sugar is often called penuche.
What to read after The Candy Cookbook?
You can find similar books in the "Read Also" column, or choose other free books by Bradley Alice to read onlineMoreLess
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