The sugar test "the large crack" (the hard-crack stage): the sugar snaps like glass; take it off the heat at once. Lemon juice or glucose prevents crystallization.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 449 (falt i det fri)
The last stage before the sugar becomes caramel, and the stage that spun sugar and hard sugar work require. Erken reminds us that a couple of drops of lemon juice or a little glucose prevents the sugar from crystallizing — "graining."
Boil a moment more
Boil the sugar a moment longer than to the small crack.
Take the test
Dip your index finger in cold water, then in the sugar, and immediately back into the water.
Judge the sugar
If the sugar snaps like glass, it has boiled to the large crack. Take the pot off the heat at once, for a few more seconds of boiling turns the sugar to caramel.
Prevent crystallization
To keep the sugar from graining, add a couple of drops of lemon juice or 1 tablespoon of glucose per kilo of sugar.
No ingredient list in the original beyond the additions against crystallization; the technique is rewritten into steps in modern language. Grape sugar corresponds to glucose/glucose syrup.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Note on Modernised
Ingen ingrediensliste i originalen ut over tilsetningene mot krystallisering; teknikken er skrevet om til trinn i moderne språk. Druesukker tilsvarer glukose/glukosesirup.
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