The third attempt was successful at producing clear amber colored hard candy with violet leaves floating in it. The process is very simple. Take approximately two cups of sugar, 2 tablespoons of rosewater and add enough water to wet all of the sugar through. The amount of water you add is dependent on the humidity. I also add a tablespoon of lemon juice to any of my candies because the addition of the acidic lemon prevents sugar crystals from forming on the side of the pan. I heat my mixture on a low heat stirring continuously until all of the sugar has dissolved. It is at this point that I turn up the heat and I do not stir it again until after it has reached the desired temperature. For hard crack candy, that is 300 degrees.
|Recipe found in Pleyn Delit.|
I did “play” with my last batch based on a theory. Having read the recipe, a phrase caught my eye “sette it on a furneys, & gar seethe…the moutynance of a Ave Maria, a whill evermore steryng with the spatur, and sette it ageyne, but lat it noght wax over styfe for cause of powryng.”
My theory is that the recipe is calling for the sugar to be cooked to “candy height” or, 220-230 degrees, which is much less than the 300 degrees needed to reach hard, crack stage. At this stage, if you were making “Manus Christi” the sugar would be removed from the heat and beaten until it became white. The resulting candies are delicate, almost fudge like in texture, and are very white.
Both candies are very pretty to look at and once again my team of test teenagers declared them a success. I have dim hope that there will be leftovers for future use based on the amount consumed by the test subjects. But that’s OK. I will be making another batch in the future once my roses bloom.
Which stage is the correct stage to cook the candy to? My answer is whatever stage works best for your own purpose. I personally think the softer, whiter candy is the prettier of the two, and is the one I prefer to eat.