To Clarify Sugar

Ingredients

• 3 pounds Loaf sugar (or granulated white sugar) (Break into small pieces if using loaf sugar)
• 1 large egg Egg white, beaten (Beat until frothy)
• 1.5 pints Water (For dissolving sugar (3 cups))
• 0.25 pint Cold water (For controlling boil (1/2 cup))

Instructions

1. 1Break the loaf sugar into small pieces and place in a clean brass pan or heavy-bottomed stainless steel pot. Pour 1.5 pints (3 cups) of water over the sugar and let it stand to begin dissolving.
2. 2Add the beaten egg white to the sugar mixture. Place the pan over medium heat and stir continuously until the sugar is completely dissolved.
3. 3When the mixture boils up, immediately pour in 1/4 pint (1/2 cup) of cold water. Allow it to boil up a second time, then remove from heat and let settle undisturbed for 15 minutes.
4. 4Carefully skim off all the scum that has risen to the surface using a spoon or skimmer. The egg white will have collected impurities.
5. 5Return the pan to the heat and boil until the syrup reaches the desired thickness. For general use, boil until it coats the back of a spoon. For candy-making (hard crack stage), continue boiling until it reaches 300-310°F on a candy thermometer.
6. 6To test if the syrup has reached hard crack stage: drop a small amount from a spoon into a cup of cold water. If it becomes hard and brittle, or dip a wooden spoon handle into the syrup, plunge into cold water, and pull off the sugar - if it snaps cleanly, it's ready. If making candy or preserving fruit, add the fruit immediately and boil as directed.