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Exercise XXI

CANDY.

Sugar Manufacture.

Sugar, the chief ingredient of all pure candies, is obtained from sugar cane, sugar beets and the sugar maple. The juice from these plants is boiled to evaporate the water and the syrup is then allowed to crystallize.

To obtain a pure white granulated sugar, this raw sugar must then be subjected to a refining process, during which it is remelted, bleached, filtered and again boiled down until it is thick enough to crystallize, after this the sticks are cut into cubes by machinery. If granulated sugar is wanted, the syrup is poured into a centifrugal machine which whirls it around and around until the crystals of sugar are separated from the syrup. CANDY Either the loaf sugar or the granulated sugar may be ground very fine and sold as powdered sugar.

Molasses is a sweet, sticky, dark colored liquid which is separated from raw sugar during the crystallization process. This too is refined to produce different grades of syrup. Candy as a Food.

Candy is a useful article of food if it be eaten at the right time and in proper quantities. It should be taken as any other food would be, at meal time and in small amounts.

Candy Making.

A sugar thermometer is a great help in the making of candies, but a little experience with a few simple tests, will enable anyone to tell when the candy reaches the desired temperature. Boiled Sugar Tests. 1. The blow 230° 2. The feather 232° Twist a broom straw into a loop at one end and dip it into the syrup. A film will form across the loop. Blow against this film; if it stretches out into a bubble, the blow stage has been reached.

At the feather stage, the film will break and stand out from the loop with fine feathery edges. 3. Soft ball 238° 4. Hard ball 248° Hold a teaspoon in a cup of ice water and drop a little syrup into the spoon. At the soft ball stage, this will form into a soft, elastic ball that will just hold its shape when held lightly between the fingers. At this stage a fine thread of sugar, at least three or four inches long, will fly from the end of the spoon like a cobweb. This is the icing test.

At the hard ball stage, the ball will not be easily pressed out of shape. Hold the ball under the ice water while making the soft ball and hard ball tests. 5. Crack 300° At this stage, the syrup will harden in ice water so that it will break off brittle when struck a sharp blow. 6. Caramel 350° When sugar begins to caramelize, it changes to a yellow color. Care must be taken not to let the syrup burn. Hints on Candy Making. (1) Granite or aluminum kettles and wooden spoons are best for candy making. (2) Get everything ready to receive the cooked candy before starting to work. Sometimes a moment's delay at a critical point will ruin a whole batch of candy. Grease pans, get out waxed paper, shell and chop nuts, separate whites and yolks of eggs, if eggs are to be used, etc., etc. (3) If you wish candy to be fine grained or not to grain at all, do not stir it after it begins to boil. (4) A small amount of acid, as vinegar, lemon juice or cream of tartar, cooked with the sugar, will help to keep it from graining.

CANDY (5) When pulling candy, do not put anything on the hands to keep the candy from sticking. Keep the hands as cool as possible and pull with the tips of the fingers.

Peanut Brittle.