Page:The candy cook book (IA cu31924090146717).pdf/23

Rh 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.