In substituting cocoa for the chocolate in fudge, Reese found that the
quantity of cocoa was a matter of individual preference, although 3 to 3^
tablespoons to each cup of sugar was preferred by the majority of judges.
But, if other conditions were standardized, the final temperature to which
the sirup was cooked depended upon the proportion of cocoa used. Cocoa
contains considerable dextrin. It is probably the presence of this ingredient
that affects the consistency of the sirup so that with increasing amounts of
cocoa the temperature to which the sirup is cooked should be lower. For
a sirup cooled to 40°C. and requiring about 12 to 15 minutes to beat to
THE AMOUNT OF MILK IN CARAMELS 67
bring about crystallization, the fudge containing 1 tablespoon of cocoa is
cooked to 112.5° or 113°C. For each additional tablespoon of cocoa the
temperature to which the sirup is cooked can be lowered one-half degree.
These conditions hold for the recipe given in the laboratory outline. With
larger proportions of butter, the temperature to which the sirup is cooked
should be elevated.
Caramels
Caramels, taiiy, and brittles are types of candy that are firm but not
crystallized. To prevent crystallization larger quantities of dextrose, levu-
lose, corn sirup, or other substances are added than when making fondant
or fudge. If these substances are not added directly, then larger quantities
of substances that produce inversion of sucrose are used, thus giving a
higher percentage of invert sugar.
Corn sirup and molasses are the materials most commonly used in
caramels to prevent crystallization. The temperature to which caramels are
cooked depends upon the ingredients used to prevent crystallization and
their proportion. With increasing amounts of corn sirup, because of its
dextrin content, the temperature to which the caramels are cooked is
lowered. But with molasses or honey the temperature to which the caramels
are cooked is much higher than when corn sirup is used. In the recipe given
in the experimental outline with 1 cup of corn sirup to 2 cups of sucrose,
a temperature of 119° to 120°C. produces the degree of firmness liked by
most people. If the corn sirup is increased to 2 cups and the sucrose re-
duced to 1 cup the same firmness is produced by cooking to a lower tem-
perature or 116° to 117°C. If dextrose, honey, or molasses is substituted
for the corn sirup, the temperature to which the sirup must be cooked to
give the same firmness is above 120°, sometimes as much as 126°C. or
higher, the temperature depending on the type of molasses or the pro-
portion used.
Sugar reactions with proteins. Ramsay, Tracy, and Ruehe found
that when milk, albumin, or casein is heated with lactose or dextrose a
brown discoloration occurs. As the temperature is raised dextrose and casein
become so firmly attached to each other in a protein-sugar complex that no
amount of washing will remove the sugar.
Page 55
Presented as published in 1932. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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In substituting cocoa for the chocolate in fudge, Reese found that the
quantity of cocoa was a matter of individual preference, although 3 to 3^
tablespoons to each cup of sugar was preferred by the majority of judges.
But, if other conditions were standardized, the final temperature to which
the sirup was cooked depended upon the proportion of cocoa used. Cocoa
contains considerable dextrin. It is probably the presence of this ingredient
that affects the consistency of the sirup so that with increasing amounts of
cocoa the temperature to which the sirup is cooked should be lower. For
a sirup cooled to 40°C. and requiring about 12 to 15 minutes to beat to
THE AMOUNT OF MILK IN CARAMELS 67
bring about crystallization, the fudge containing 1 tablespoon of cocoa is
cooked to 112.5° or 113°C. For each additional tablespoon of cocoa the
temperature to which the sirup is cooked can be lowered one-half degree.
These conditions hold for the recipe given in the laboratory outline. With
larger proportions of butter, the temperature to which the sirup is cooked
should be elevated.
Caramels
Caramels, taiiy, and brittles are types of candy that are firm but not
crystallized. To prevent crystallization larger quantities of dextrose, levu-
lose, corn sirup, or other substances are added than when making fondant
or fudge. If these substances are not added directly, then larger quantities
of substances that produce inversion of sucrose are used, thus giving a
higher percentage of invert sugar.
Corn sirup and molasses are the materials most commonly used in
caramels to prevent crystallization. The temperature to which caramels are
cooked depends upon the ingredients used to prevent crystallization and
their proportion. With increasing amounts of corn sirup, because of its
dextrin content, the temperature to which the caramels are cooked is
lowered. But with molasses or honey the temperature to which the caramels
are cooked is much higher than when corn sirup is used. In the recipe given
in the experimental outline with 1 cup of corn sirup to 2 cups of sucrose,
a temperature of 119° to 120°C. produces the degree of firmness liked by
most people. If the corn sirup is increased to 2 cups and the sucrose re-
duced to 1 cup the same firmness is produced by cooking to a lower tem-
perature or 116° to 117°C. If dextrose, honey, or molasses is substituted
for the corn sirup, the temperature to which the sirup must be cooked to
give the same firmness is above 120°, sometimes as much as 126°C. or
higher, the temperature depending on the type of molasses or the pro-
portion used.
Sugar reactions with proteins. Ramsay, Tracy, and Ruehe found
that when milk, albumin, or casein is heated with lactose or dextrose a
brown discoloration occurs. As the temperature is raised dextrose and casein
become so firmly attached to each other in a protein-sugar complex that no
amount of washing will remove the sugar.