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Presents:
The Candy Cook Book
By
Alice Bradley
(1917)
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CHAPTER I
CANDY INGREDIENTS AND NECESSARY
EQUIPMENT
CANDIES are composed of sugar of various kinds, chocolate, nuts,
fruits, colorings, and flavorings. Each of these has its own particular
value as appealing to the sense of sight, the sense of taste, or the need
of the body for nourishment.
SUGAR
Sugar (C12H220U) is a crystalline substance known by its sweet
taste and its solubility in water. Sugar undergoes little change during
digestion; as glucose it is carried by the blood through the body, and
unites with oxygen breathed in from the air, forming carbon-dioxide
(C02) gas, and water, in which forms it leaves the body. During this
change, energy is produced, and used for muscular work. Sugar is
more rapidly oxidized than any other kind of foodstuff, and makes a
very desirable quick fuel food.
The principal kinds of sugar are cane sugar or sucrose, grape sugar
or glucose, milk sugar or lactose, and fruit sugar or levulose.
Cane sugar is obtained from sugar cane, sugar beets, and maple
trees. It is sold in many forms. Granulated sugar is the kind most
commonly used in candy-making. It is made by dissolving, filtering,
and crystallizing the raw sugar that has been extracted from the sugar
cane or sugar beet.
Brown sugar is not so completely refined as white sugar and has
more flavor. Keeping it in a covered jar in a cool place prevents it from
becoming lumpy.
Powdered sugar is cane sugar, finely ground, but still slightly
granular.
Confectioners' sugar is cane sugar so very finely ground that it is
like a powder, and dissolves instantly. In recipes where it is called for
other sugar cannot be substituted, although confectioners' sugar can be
used in place of powdered or granulated sugar. It is a pure form of
sugar with nothing added to it.
Molasses is a by-product in the manufacture of sugar, and cannot be
crystallized with ordinary methods.
Maple sugar is obtained by boiling down the sap obtained by
tapping maple trees. Its delicious flavor is due to "impurities" that are
present. Maple syrup can be made by dissolving maple sugar in
boiling water, or by using the maple sap before it has been sufficiently
reduced to become crystalline. The amount produced in this country
each year is by no means sufficient to supply the demand, and
consequently there are many imitations.
Grape sugar or glucose, found in honey and all sweet fruits, is less
sweet than cane sugar. It may sometimes be seen on the outside of
dried fruits such as dates and raisins. It is manufactured on a large
scale from cornstarch, and is for sale as glucose in kegs and barrels of
110, 300, and 650 pounds each. As corn syrup or Karo, where it is
combined with sugar syrup, it can be obtained in red label and blue
label tins of one and one half and two and one half pounds capacity.
When used in candies it prevents crystallization and gives a smoother
product.
Milk sugar or lactose is present in milk; and when separated from it
is sold as milk sugar. It is not sweet, and is only found in candy when
milk is used.
Fruit sugar or levulose is found in sweet fruits. It is sweeter than
cane sugar and too expensive for ordinary use.
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