SC - Spanish candy terminology

[harper at idt.net]

Does anyone know, in a period Spanish candy recipe, what it 
means to heat the sugar to "al punto"?  Does that refer to a 
specific temperature or just to "the point" of readiness (and the 
cook is expected to know what that is)?  Also, is there a modern 
Spanish candy with a name like "diagargante"?

Brighid, off to brave the malls...


Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net