Page:Cakes, cookies and confections.djvu/57



Candy making is one of the keenest pleasures to all concerned, but it requires for its success accuracy, and some knowledge of the materials with which one works. The following suggestions are offered the amateur so that he may better understand what he is trying to produce and how best to get the desired results.

White granulated sugar is the basis for almost all candy. When heated slowly without water it gradually changes to a colorless syrup, but as the heat increases this changes to a light brown and then a dark brown syrup. This latter is known as caramel sugar and is less sweet than the original sugar. It is used in cooking for flavoring syrups, desserts, and candy; the melted sugar usually being boiled with water until it is completely dissolved.

Sandy or coarse grained candy is produced by short boiling, stirring or agitating the syrup, or by beating while the candy is yet warm.

Creamy, velvety candy is produced by long, slow boiling; the addition of an acid such as cream of tartar, molasses, brown sugar, vinegar, etc., cooling before handling; or the addition of a simple sugar such as glucose, caramel sugar or honey.

As crystals spread from one to another, never scrape a kettle where a non-crystalline candy such as taffy, butter-scotch, etc., is desired.