QUESTIONS
What ingredient does corn sirup contain that would make it effective in preparing creamy candy?
Explain the use of corn sirup, cream of tartar, sour milk, and vinegar in these candies. In Fudge, why is the butter added just before removing the candy from the fire (see Frying and Digestion)?
Why are not the nuts cooked in the Panocha mixture?
Why is butter or substitute omitted in Panocha if sour cream is substituted for sweet milk?
If a thermometer is used for testing sirups, what precaution should be taken against breaking?
From U. S. Department of Agriculture, Bulletin No. 28, tabulate the percentage composition of granulated (see Figure 94), powdered, brown, and maple sugars. What is the price per pound of each?
How many cupfuls in a pound of brown sugar?
Considering the percentage of carbohydrates, and the price per pound of granulated and brown sugar, which is the cheaper?
Tabulate the percentage composition of honey, of molasses, and of maple sirup.
How much fudge, by weight, does 1 pound of sugar make?
What is the cost per pound of homemade fudge?