Page:The candy cook book (IA cu31924090146717).pdf/22

2 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.