SUGAR AND GLUCOSE.—Granulated sugar and glucose differ in taste and composition. Granulated sugar is crystalline in structure, while commercial glucose exists in the form of a heavy sirup, i.e. is non-crystalline in form.

In many candies, a creamy consistency is desired. This is not possible, if all the sugar of the candy exists in coarse crystalline form. Hence in the making of candy from granulated sugar, it is desirable to add glucose or sirup to granulated sugar or to change some of the crystallized sugar to a sugar which crystallizes with difficulty, i.e. invert sugar. This can be accomplished by boiling granulated sugar with acid.

Recent experimentation [Footnote 137: See Journal of Home Economics, February, 1919 (Vol. XI), p. 65, "Factors Influencing the Amount of Invert Sugar in Fondant," by Daniels and Cook.] with sugars, however, shows that the quantity of acid required varies with the degree of hardness or the alkalinity of the water,—the more alkaline the water, the greater the quantity of acid needed. This experimental work also shows that unless soft water is used in boiling sugar to which acid is added, more constant and satisfactory results may be secured by adding glucose rather than acid to sugar.

COOKING SIRUPS.—Sugar and water are boiled to different degrees of temperature for making different kinds of candy. The thicker the sirup, the higher the temperature. Tests for sirups of different consistencies are:

(a) Thread,—when dropped from a spoon, the sirup forms a thread about two inches long (230 degrees F.). [Footnote 138: These temperatures apply to sirups made from cane sugar. The addition of glucose to cane sugar lowers the temperatures of the sirups at the various stages. See Note to the Teacher, Lesson CXVI, regarding the use of the Fahrenheit scale of temperature.]

(b) Soft ball,—when dropped into cold water, the sirup forms a soft ball if rolled between the fingers (236 degrees F.).

(c) Hard ball,—when dropped into cold water, the sirup forms a firm ball (252 degrees F.).

(d) Crack,—when dropped into cold water, the sirup becomes brittle (270 degrees F.).

(e) Hard crack,—when dropped into cold water, the sirup becomes very hard and brittle (293 degrees F.).

(f) Caramel,—when sugar (without addition of water) liquefies when hot and becomes very hard and brittle when cold (310 degrees F.).

FUDGE

2 cupfuls sugar 1/2 cupful water or milk 1/2 cupful corn sirup 2 ounces chocolate 2 tablespoonfuls butter 1 teaspoonful vanilla 1/4 teaspoonful salt

Mix the sugar with the liquid. Add the chocolate and sirup. Boil gently to a "soft ball" stage. Just before removing from the fire, add the butter. Cool, then beat the mixture until it thickens. Add the vanilla and salt and pour into a buttered pan. Cut into squares; when cool the fudge is ready for serving.

The butter may be omitted.

PANOCHA

2 cupfuls light brown sugar 1/2 cupful milk 1/8 teaspoonful cream of tartar 2 tablespoonfuls butter or substitute 1/2 pound nuts 1/8 teaspoonful salt

Mix the sugar with the milk. Add the cream of tartar, and boil gently to a "soft ball" stage. Just before removing from the fire, add the butter and salt. Cool and beat until the mixture thickens. Add nuts that have been cut into pieces; pour into a buttered pan; cut into squares. When cool, the Panocha is ready for serving.

Sour milk or cream may be substituted for sweet milk and cream of tartar.
When sour cream is used, omit the butter or substitute.

BUTTERSCOTCH

1/2 cupful water 3 cupfuls light brown sugar Juice of 1 lemon or 1/4 cupful vinegar 2 to 4 tablespoonfuls butter

Mix the sugar and liquids thoroughly. Boil gently to the "crack" stage. Add the butter. Pour into buttered pans. When almost cool, cut into squares with a chopping knife. Break into pieces when cold.

The butter may be omitted. If this is done, add 1/8 teaspoonful of salt.

CINNAMON BALLS

1 cupful sirup 2 cupfuls sugar 1 tablespoonful butter 1/8 teaspoonful salt 1 tablespoonful water 1 tablespoonful vinegar 1 tablespoonful ground cinnamon or 2 drops of oil of cinnamon

Put all the ingredients except oil of cinnamon into a saucepan and boil to the crack stage. If oil of cinnamon is used for flavoring, add it to the mixture after cooking. Pour into a greased pan. When cool enough to handle, take a small portion and shape it into a ball. If the candy becomes too stiff to shape, it may be placed in an oven until it is soft enough to handle.

Oil of cinnamon produces a more pleasing flavor than ground cinnamon. However, the former is expensive. If it is added, the use of a medicine dropper prevents its waste.

QUESTIONS

What ingredient does corn sirup contain that would make it effective in preparing creamy candy?

Explain the use of corn sirup, cream of tartar, sour milk, and vinegar in these candies. In Fudge, why is the butter added just before removing the candy from the fire (see Frying and Digestion)?

Why are not the nuts cooked in the Panocha mixture?

Why is butter or substitute omitted in Panocha if sour cream is substituted for sweet milk?

If a thermometer is used for testing sirups, what precaution should be taken against breaking?

From U. S. Department of Agriculture, Bulletin No. 28, tabulate the percentage composition of granulated (see Figure 94), powdered, brown, and maple sugars. What is the price per pound of each?

How many cupfuls in a pound of brown sugar?

Considering the percentage of carbohydrates, and the price per pound of granulated and brown sugar, which is the cheaper?

Tabulate the percentage composition of honey, of molasses, and of maple sirup.

How much fudge, by weight, does 1 pound of sugar make?

What is the cost per pound of homemade fudge?