Steam may be used so that it will be of much help to amateur candy-makers, few of whom realize its possibilities. These possibilities, which range from actual cooking to the maintenance of the minimum of heat, may all be grouped under four processes.

First, to steam: Steaming is cooking by moist heat but not immersing the material in the water as in the boiling process. It should be followed to soften dried fruits or other ingredients, as often required by candy receipts. The best way is to place the materials upon a rack supported a couple of inches above the water in the cooking vessel, covering it tightly and placing it on the fire. The confined vapor will soon soften whatever is within the vessel.

Second, the double boiler: The double boiler is of particular value when protective cooking is desired. This method will hold all juices present but neither adds moisture nor dries out existing moisture as happens when the mixture is over a direct blaze. In this way, the materials can be heated without burning. It is of particular value with materials that need heat but need no further moisture—simply the development of that moisture which they already have.

Third, a modification of the use of the double boiler by leaving off the cover: Thus the temperature is lowered and the actual cooking operation lengthened. Vapors that may arise from the cooking mass are allowed to escape instead of being absorbed.

Fourth, the steam bath: The steam bath is obtained by placing the receptacle containing the mass over a smaller vessel containing boiling water. In this way, the steam is applied only to the bottom of the receptacle and its intensity may be varied. The lowest possible heat may be applied; temperatures far below the boiling point, or even the cooking point, are made possible. The temperature of the upper dish is regulated by the distance from the direct heat of vessel containing the water. Always start with boiling water so that the material treated will be affected only by the heat of the steam and not the direct heat which is bringing the water to the boiling point. This method is particularly valuable for keeping fondant and other masses moderately hot for dipping, or for melting chocolate or bon-bon creams, which should be melted at less than one hundred degrees.