What is true of sugar is equally true of candy. It should
not be eaten before meals, as it is more easily assimilated when
eaten with other materials which dilute it and give it the neces-
sary bulk. Give candy to children as a dessert at luncheon time,
and require the child to drink one glass of water for each piece
of candy he consumes. The home-made pure sugar candies are
the best. The cheap highly colored candies should never be
eaten.
30 Bulletin of tlie University of Texas
The different stages of sugar cookery in candy making are
soft ball, hard ball, crack, hard crack.
The sugar and water boiled together reaches the soft boil
stage when a portion dropped into cold water can be gathered
up with the fingers into a soft ball.
The hard ball stage is reached when the portion tested forms
a lirm, compact ball.
At the crack degree, the portion tested becomes slightly brittle,
and can no longer be molded into a ball. In other words, it is
the point at which the candy first becomes "snappy."
The hard crack is the stage at which the portion tested be-
comes hard and brittle.
After the hard crack stage is passed, the syrup gradually
changes color, becoming first light yellow, deep yellow, brown,
and finally a deep red. These represent the different stages of
caramelization.
At the first stage the sugar has lost its sweet taste, and is used
for coloring soups and gravies.
At the intermediate stage it is used for flavoring ice creams
and custards.
In most candies the object is to prevent the recrystallization of
the sugar, or to insure its formation in minute crystals, that
the candy may be creamy. This may be brought about by the
inverting of a portioji of the sugar; first, either by long boiling,
with the addition of at least half as much liquid as sugar, or by
the addition of an acid, as vinegar, acetic acid, lemon .juice, or
cream of tartar (an acid salt) ; second, by melting the sugar at
a high temperature with no addition of liquid, — (caramelize).
References
Farmers' Bulletin: "Sugar as Food," No. 93; "The Sugar
Beet," No. 52.
Any good cook book, Candy Making.
Lesson Plan
Teacher's aim:
To teach the value of susrar. To make good candy.
Simple Courses in Home Economics 31
Pupil's aim:
To study the value of candy and learn how to make it.
Suggested Questions
What food do yon like best? Why?
ITow is sngar nsed in the dietary?
Are there any dang-ers in eating too much sugar?
When should candy be eaten?
Why is it better to eat home-made candies in preference to
the store products?
Related Subjects
Mathematics:
Find the cost of one pound of peanut brittle and one pound
of fudge. Compare the price of these candies with the price
of those bought at the confectioners.
Geography :
Study the geographic distribution of the areas of sugar cane,
and of beet production. Study the steps in the manufacture of
sugar. If possible, visit a sugar-making plant.
English:
Write up notebooks and recipes. Learn to spell and define
all new words used in this lesson.
Recipes
Fondant
5 C. (;2V2 lbs.) sugar
21/2 C. water
% t. cream of tartar✪ Fondant.
Place the ingredients in a sauce pan and stir until dissolved.
Boil without stirring to the soft ball stage if soft fondant is de-
sired. To prevent crystallization, either boil for the first ten
minutes with the cover on, or from time to time wash down the
Page 10 · 1 recipe record on this page
Presented as published in 1916. 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
What is true of sugar is equally true of candy. It should not be eaten before meals, as it is more easily assimilated when eaten with other materials which dilute it and give it the necessary bulk. Give candy to children as a dessert at luncheon time, and require the child to drink one glass of water for each piece of candy he consumes. The home-made pure sugar candies are the best. The cheap highly colored candies should never be eaten.
30 Bulletin of tlie University of Texas
The different stages of sugar cookery in candy making are soft ball, hard ball, crack, hard crack.
The sugar and water boiled together reach the soft boil stage when a portion dropped into cold water can be gathered up with the fingers into a soft ball.
The hard ball stage is reached when the portion tested forms a firm, compact ball.
At the crack stage, the portion tested becomes slightly brittle, and can no longer be molded into a ball. In other words, it is the point at which the candy first becomes "snappy."
The hard crack is the stage at which the portion tested becomes hard and brittle.
After the hard crack stage is passed, the syrup gradually changes color, becoming first light yellow, deep yellow, brown, and finally a deep red. These represent the different stages of caramelization.
At the first stage the sugar has lost its sweet taste, and is used for coloring soups and gravies.
At the intermediate stage it is used for flavoring ice creams and custards.
In most candies the object is to prevent the recrystallization of the sugar, or to ensure its formation in minute crystals, that the candy may be creamy. This may be brought about by the inverting of a portioji of the sugar; first, either by long boiling, with the addition of at least half as much liquid as sugar, or by the addition of an acid, as vinegar, acetic acid, lemon .juice, or cream of tartar (an acid salt) ; second, by melting the sugar at a high temperature with no addition of liquid, — (caramelize).
References
Farmers' Bulletin: "Sugar as Food," No. 93; "The Sugar Beet," No. 52.
Any good cook book, Candy Making.
Lesson Plan
Teacher's aim:
To teach the value of sugar. To make good candy.
Simple Courses in Home Economics 31
Pupil's aim:
To study the value of candy and learn how to make it.
Suggested Questions
What food do you like best? Why? How is sugar used in the dietary? Are there any dangers in eating too much sugar? When should candy be eaten?
Why is it better to eat home-made candies in preference to the store products?
Related Subjects Mathematics:
Find the cost of one pound of peanut brittle and one pound of fudge. Compare the price of these candies with the price of those bought at the confectioners.
Geography :
Study the geographic distribution of the areas of sugar cane, and of beet production. Study the steps in the manufacture of sugar. If possible, visit a sugar-making plant.
English:
Write up notebooks and recipes. Learn to spell and define all new words used in this lesson.
Recipes
Fondant
5 C. (2½ lbs.) sugar 21/2 C. water % t. cream of tartar.
Place the ingredients in a sauce pan and stir until dissolved. Boil without stirring to the soft ball stage if soft fondant is desired. To prevent crystallization, either boil for the first ten minutes with the cover on, or from time to time wash down the
Records on this page
Fondant