Foods, their selection and preparation

Fudges with distinctive flavors may be had by the substitution of brown sugar for all or part of the granulated sugar, by the caramelization of a portion of the sugar, or by the substitution of maple sugar or sirup for one third of the sugar, measure for measure. Chopped nuts, raisins, candied fruit, or marshmallows may be added to any of these fudges just as the candy begins to cream and before it is poured into the pan. Panocha or pralines are made with the same basic proportions of sugar and liquid as fondant, with all brown sugar, or all granu¬ lated sugar with one third of it melted. The liquid is cream or top milk, and 2 tablespoons u.s. DA. [41] of butter or margarine are added. The dis¬ tinctive flavor of this candy is developed by long, slow cooking of the milk or cream in the concentrated sugar sirup. For this reason the amount of milk or cream used is some¬ times increased, and added in two or three portions. This prolongs the cooking time and gives temperature conditions in the boil¬ ing sirup that favor the development of the substance responsible for the characteristic flavor. Pecans are always added to panocha or pralines after creaming. Uncrystallized Candies. The simplest un¬ crystallized candies are prepared by melting sugar. Usually nuts are added, making the nut brittles. In all other candies in this group, the sugar is dissolved in liquid and the sirup is concentrated. To make nut brittles, place 2 cups granu¬ lated sugar in a heavy frying pan, nine to ten inches in diameter, and place over low heat. Stir carefully to prevent burning and to facilitate even melting. Use the back of the spoon for stirring to keep the melted sugar from caking in the bowl of the spoon. If hard lumps form, lower the heat so that the sugar mixture will keep warm but not burn. The low heat melts the lumps so that the sirup becomes smooth. Nuts, \ to 1 cup, are added directly to the melted sugar, or the melted sugar is poured over the nuts in a greased pan with perpendicular sides. The candy should be marked off into even pieces before it be¬ comes cold. Baking soda in very small quantities is sometimes added to brittles. The acid in the melted sugar reacts with the soda to release carbon dioxide which gives the brittles a porous texture. Brittle candies can be prepared by using cerelose or one of the sirups to replace all or some of the granulated sugar. When this is done the mixture must be handled more carefully and somewhat differently. When either granulated sugar or cerelose is com¬ bined with sirup, some water should be added and the mixture heated slowly so that the sugar will dissolve and mix evenly with the sirup. Then the solution is heated carefully to remove the added water, the water in the sirup, and the water of crystallization from the dry sugars. When either the barley sugar or caramel stage is reached, as preferred, pour the thick sirup over the nuts as directed above. The simple sugars melt at lower tem¬ peratures than sucrose. Taffy may be made by adding more acid to the basic proportions of granulated sugar and water used in fondant; or some of the sucrose may be replaced by a sirup containing a simple sugar.