To Clarify Sugar

Instructions

1. Use the very best sugar for confectionary in general: when it is highly refined it needs little or no clarifying, even for the most delicate purposes, and the coarser kinds lose considerable weight in the process.
2. Break the sugar into large lumps and put it into a very clean preserving-pan.
3. Measure for each pound a pint of spring water if it is intended for syrup, but less than half that quantity for candying or making barley-sugar.
4. Beat about half the white of an egg for six pounds of sugar: first apart (but not to a strong froth), and afterwards with the water. If the sugar should be very common, twice as much white of egg may be used.
5. When they are well mixed, pour them over the sugar and let it stand until it is nearly dissolved.
6. Stir the whole thoroughly, then place it over a gentle fire; do not disturb it after the scum begins to gather on the top.
7. Let it boil for five minutes, then take the pan from the fire; when it has stood a couple of minutes, clear off the scum entirely with a skimmer.
8. Set the pan again over the fire, and when the sugar begins to boil throw in a little cold water, which has been reserved for the purpose from the quantity first measured.
9. Repeat the skimming until the syrup is very clear.
10. Strain it through a muslin or a thin cloth and put it into a clean pan for further boiling.
11. Proportions for syrup: sugar, 6 lbs.; water, 3 quarts; 1/2 white of 1 egg.
12. Proportions for candying, &c.: sugar, 6 lbs.; water, 2-1/2 pints. Time: 5 to 10 minutes.