The fondant can be packed into a jar, covered with
glazed paper, and kept in the refrigerator for future use.
SUGAR 187
If well made it should be white, glossy, and satiny in
appearance, and should feel as smooth as lard when a bit
is rubbed between thumb and forefinger. If it has
" grained " it can be boiled over again in a small amount
of water, and this process can be repeated, so long as the
sugar does not burn, without hurt to the result other than
that the fondant will turn slightly yellow.
Compare the relative sweetness of the fondant, the
vanilla fudge, and the cane sugar. Compare the texture
of fondant and cane sugar. Save a portion for a later test.
Experiments to Aid or Confirm Inferences
I
Comparison of Cane Sugar and Glucose
1. Compare the properties of cane sugar and commercial
glucose as follows:
(a) Which has the more crystalline structure?
{h) Which is the easier dissolved in water?
(c) Which has the sweeter taste? (Note the relation
between solubility and flavor in this and other substances.)
2. Set aside the solutions made in h for a few days to
see whether crystallization will take place. Note shape
and size of crystals where these are formed.
3. Determine what proportion of cane sugar will be
held in solution by cold water, what proportion by boil-
ing water. Use at least a half-cupful of water in each case.
4. Apply Trommer's test to solutions of cane sugar and
glucose in the following manner. Place in two test tubes,
A and B, about half an inch of sodium hydroxide solution.
Add one drop of a solution of copper sulphate. Shake a
little. Note change that has taken place. What sub-
stance is formed? Add to the two test tubes, respectively,
188 PRINCIPLES OF FOOD PREPARATION
about a half-inch of (a) the cane sugar solution; (6) the
solution of glucose, made in 1-6. By means of a paper
strip, hold both test tubes at the same time over the gas
flame and heat gently until one of the solutions just
begins to change slightly in color. Remove from heat.
You will find that the color will continue to change from
the effect of the retained heat. What salt of copper is now
present? What agent has caused the reduction?
II
Effect on Cane Sugar of Dry Heat
1. Brown a quarter-cupful of cane sugar as for making
peanut brittle. As soon as a clear, golden-brown liquid
is formed, pour on it, quickly and all at once, a quarter-
cupful of water. Drain off the liquid immediately. Taste
it. Taste the less soluble mass. The liquid, which should
be a deep brown color, is caramel; the golden mass is
known as barley sugar. Compare the sweetness of the
barley sugar with that of cane sugar. Dissolve some of it
in water, and set it aside for a day or two to see whether
re-crystallization will take place. Have you any reason
to infer that a chemical change has taken place in the cane
sugar through the agency of heat?
Dissolve some of the peanut brittle in hot water and
see whether it re-crystallizes from solution; whether the
caramel present can be separated to any extent from the
barley sugar.
Ill
Effect of Water and Heat
1. Boil a solution of one part cane sugar and three parts
water in a flask or covered vessel for from one-half to one
SUGAR 189
Page 82
Presented as published in 1914. 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
The fondant can be packed into a jar, covered with glazed paper, and kept in the refrigerator for future use.
If well made it should be white, glossy, and satiny in appearance, and should feel as smooth as lard when a bit is rubbed between thumb and forefinger. If it has " grained " it can be boiled over again in a small amount of water, and this process can be repeated, so long as the sugar does not burn, without hurt to the result other than that the fondant will turn slightly yellow.
Compare the relative sweetness of the fondant, the vanilla fudge, and the cane sugar. Compare the texture of fondant and cane sugar. Save a portion for a later test.
Experiments to Aid or Confirm Inferences
Comparison of Cane Sugar and Glucose
1. Compare the properties of cane sugar and commercial glucose as follows:
(a) Which has the more crystalline structure? {h) Which is the easier dissolved in water? (c) Which has the sweeter taste? (Note the relation between solubility and flavor in this and other substances.)
2. Set aside the solutions made in h for a few days to see whether crystallization will take place. Note shape and size of crystals where these are formed.
3. Determine what proportion of cane sugar will be held in solution by cold water, what proportion by boiling water. Use at least a half-cupful of water in each case.
4. Apply Trommer's test to solutions of cane sugar and glucose in the following manner. Place in two test tubes, A and B, about half an inch of sodium hydroxide solution. Add one drop of a solution of copper sulphate. Shake a little. Note change that has taken place. What substance is formed? Add to the two test tubes, respectively,
about a half-inch of (a) the cane sugar solution; (6) the solution of glucose, made in 1-6. By means of a paper strip, hold both test tubes at the same time over the gas flame and heat gently until one of the solutions just begins to change slightly in color. Remove from heat. You will find that the color will continue to change from the effect of the retained heat. What salt of copper is now present? What agent has caused the reduction?
Effect on Cane Sugar of Dry Heat
1. Brown a quarter-cupful of cane sugar as for making peanut brittle. As soon as a clear, golden-brown liquid is formed, pour on it, quickly and all at once, a quartercupful of water. Drain off the liquid immediately. Taste it. Taste the less soluble mass. The liquid, which should be a deep brown color, is caramel; the golden mass is known as barley sugar. Compare the sweetness of the barley sugar with that of cane sugar. Dissolve some of it in water, and set it aside for a day or two to see whether re-crystallization will take place. Have you any reason to infer that a chemical change has taken place in the cane sugar through the agency of heat?
Dissolve some of the peanut brittle in hot water and see whether it re-crystallizes from solution; whether the caramel present can be separated to any extent from the barley sugar.
Effect of Water and Heat
1. Boil a solution of one part cane sugar and three parts water in a flask or covered vessel for from one-half to one