When is the best time to eat candy? Explain your answer.
Why are mints served at the close, rather than at the beginning of a meal?
Why is it advisable to drink a generous quantity of water when eating candy or sweets?
Compare the recipes for Date Pudding and Date Bars. Account for the greater quantity of flour, sugar, and milk in Date Bars.
Why is it necessary to dip the hands in cold water before shaping Pop-corn
Balls?
LESSON IV
CHRISTMAS CANDY
SUGAR AND GLUCOSE.—Granulated sugar and glucose differ in taste and composition. Granulated sugar is crystalline in structure, while commercial glucose exists in the form of a heavy sirup, i.e. is non-crystalline in form.
In many candies, a creamy consistency is desired. This is not possible, if all the sugar of the candy exists in coarse crystalline form. Hence in the making of candy from granulated sugar, it is desirable to add glucose or sirup to granulated sugar or to change some of the crystallized sugar to a sugar which crystallizes with difficulty, i.e. invert sugar. This can be accomplished by boiling granulated sugar with acid.
Recent experimentation [Footnote 137: See Journal of Home Economics, February, 1919 (Vol. XI), p. 65, "Factors Influencing the Amount of Invert Sugar in Fondant," by Daniels and Cook.] with sugars, however, shows that the quantity of acid required varies with the degree of hardness or the alkalinity of the water,—the more alkaline the water, the greater the quantity of acid needed. This experimental work also shows that unless soft water is used in boiling sugar to which acid is added, more constant and satisfactory results may be secured by adding glucose rather than acid to sugar.