AIJI.
To show the action of moist and dry heat on granulated sugar.
points to be brought out.
1. Food value. — Sugar is a carbohydrate which occurs in many of
our foods. In granulated sugar we have it in a chemically pure
form, and may see the changes brought about in it by the action of
moist and dry heat.
2. Action of moist and dry heat upon sugar:
A. When sugar is heated it gives off its water of crystallization
and melts, forming first a clear mass which hardens on cooking and
is called barley sugar. If the heating is continued, further changes
take place, and a substance called caramel is formed. Caramel is
used as flavoring.
(1) Brittle candies. — Melt the sugar in an iron pan, stirring
constantly with the back of a spoon. If lumps .persist place on
cool part of stove until the whole mass melts. Pour over nuts
in oiled pan with square edges.
USE AND PREPARATION OF FOOD. 153
(2) Caramel. — Melt small portion of sugar; continue heating
until the mass darkens. Add hot water to make sirup✪ Caramel and put
aside for flavoring. This is especially desirable for flavoring
custards and ice creams.
B. When sugar solutions are boiled, the cane sugar (sucrose) is
changed into two simpler sugars which do not cr3'stallize so readily.
This change takes place slowly, but is hastened by the use of an acid.
Advantage is taken of this fact in preparing sirups for table use from
cane sugar. If a small amount of acid is added, it will not crystal-
lize on standing. Acid is also used in making candy from sugar.
(1) In cream candies, such as fondant and fudges, enough of
the sugar has been changed into simpler sugars to retard crystal-
lization and enable it to be controlled to better advantage. In
these, sugar and water and flavoring with or without acid are
cooked to the soft ball stage, 113^ C. (235° F.). The mixture is
then cooled to room temperature, and beaten so as to cause it to
crystallize rai:>idly in small fine crystals, or so-called " cream."
Points of caution in making cream cand}' are :
(a) Time of cooking and amount of acid determine
amount of sugar changed, so the amount of acid must be
carefully determined.
(b) If not enough sugar is changed the candy tends to
grain.
(<?) If too much sugar is changed the candy will not
cream.
(d) See that all the sugar is dissolved before the solu-
tion commences to boil. When any sugar crystals form on
the sides wipe them off, since they dissolve with difficulty in
the boiling sirup and ma}^ make the candy grain.
(e) After cooking, pour out to cool. Do not agitate.
(/) Cool to room temperature before creaming.
(2) Viscous uncrystallized candies, as caramel, taffy, etc.,
may be made from cane sugar if it is cooked sufficiently long
with acid to change so much of the sugar that crj-stallization is
entirely prevented. Points to be remembered in their prepara-
tion are :
(a) Be :iuve to use enough acid.
(5) Avoid unnecessary stirring and agitation.
(3) Texture candies, such as divinity, in which the cane
sugar sirup is added to egg white, have the sugar in a creamed
form. The same precautions must be observed in their cookery
as in the case of the cream candies above. On account of the
amount of water in the egg white the sirup is cooked to a greater
concentration than for cream candies.
154 USE AND PPvEPARATIOX OF FOOD. ✪ Divinity
Page 99 · 3 recipe records on this page
Presented as published in 1919. 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
AIJI.
To show the action of moist and dry heat on grainnulated sugar. points to be brought out.
1. Food value. — Sugar is a carbohydrate which occurs in many of our foods. In granulated sugar we have it in a chemically pure form, and may see the changes brought about in it by the action of moist and dry heat.
2. Action of moist and dry heat upon sugar:
A. When sugar is heated it gives off its water of crystallization and melts, forming first a clear mass which hardens on cooking and is called barley sugar. If the heating is continued, further changes take place, and a substance called caramel is formed. Caramel is used as flavoring.
(1) Brittle candies. — Melt the sugar in an iron pan, stirring constantly with the back of a spoon. If lumps .persist place on cool part of stove until the whole mass melts. Pour over nuts in oiled pan with square edges.
(2) Caramel. — Melt small portion of sugar; continue heating until the mass darkens. Add hot water to make sirup and put aside for flavoring. This is especially desirable for flavoring custards and ice creams. B. When sugar solutions are boiled, the cane sugar (sucrose) is changed into two simpler sugars which do not cr3'stallize so readily. This change takes place slowly, but is hastened by the use of an acid. Advantage is taken of this fact in preparing sirups for table use from cane sugar. If a small amount of acid is added, it will not crystallize on standing. Acid is also used in making candy from sugar.
(1) In cream candies, such as fondant and fudges, enough of the sugar has been changed into simpler sugars to retard crystallization and enable it to be controlled to better advantage. In these, sugar and water and flavoring with or without acid are cooked to the soft ball stage, 113^ C. (235° F.). The mixture is then cooled to room temperature, and beaten so as to cause it to crystallize rapidly in small fine crystals, or so-called " cream." Points of caution in making cream candy are :
(a) Time of cooking and amount of acid determine amount of sugar changed, so the amount of acid must be carefully determined.
(b) If not enough sugar is changed the candy tends to grain.
(<?) If too much sugar is changed the candy will not cream.
(d) See that all the sugar is dissolved before the solution commences to boil. When any sugar crystals form on the sides wipe them off, since they dissolve with difficulty in the boiling sirup and may make the candy grain.
(e) After cooking, pour out to cool. Do not agitate. (/) Cool to room temperature before creaming.
(2) Viscous uncrystallized candies, as caramel, taffy, etc., may be made from cane sugar if it is cooked sufficiently long with acid to change so much of the sugar that crystallization is entirely prevented Points to be remembered in their preparation are :
(a) Be sure to use enough acid.
(5) Avoid unnecessary stirring and agitation.
(3) Texture candies, such as divinity, in which the cane sugar sirup is added to egg white, have the sugar in a creamed form. The same precautions must be observed in their cookery as in the case of the cream candies above. On account of the amount of water in the egg white the sirup is cooked to a greater concentration than for cream candies.
Records on this page
CaramelBrittle CandiesDivinity