To Clarify Sugar
A traditional method for clarifying sugar syrup using egg whites to remove impurities, creating a clear syrup that can be used for preserving fruits or making candy. This technique produces a professional-quality sugar syrup suitable for confectionery work.
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
- 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.
- 2Add the beaten egg white to the sugar mixture. Place the pan over medium heat and stir continuously until the sugar is completely dissolved.
- 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.
- 4Carefully skim off all the scum that has risen to the surface using a spoon or skimmer. The egg white will have collected impurities.
- 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.
- 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.
