work is pulled sugar, which develops a lovely
delicate satin-like opacity. The cook pulls a
piece of the sugar mixture into a long rope,
then folds and twists it onto itself and pulls
again. By repeating this action many times, he
forms the sugar mixture into many fine, partly
crystalline strands separated by columns of
air, a combination that becomes a solid fabric
of shiny threads.
Crystalline Candies: Rock Candy, Fondant,
Fudge, Panned Candies, Lozenges About the
only candy in which large, coarse crystals are
valued is rock candy, a vivid demonstration of
crystal growth. Simply cook a syrup to the
hard ball stage, then pour into a small glass,
with a toothpick to serve as a removable
foundation, and let it sit for a few days. The
resulting crystals can be preserved by washing
the encrusted stick briefly under cold water,
shaking off the excess, and letting it dry.
Fondant and Fudge Fondant and fudge are