1 cupful sirup 2 cupfuls sugar 1 tablespoonful butter 1/8 teaspoonful salt 1 tablespoonful water 1 tablespoonful vinegar 1 tablespoonful ground cinnamon or 2 drops of oil of cinnamon
Put all the ingredients except oil of cinnamon into a saucepan and boil to the crack stage. If oil of cinnamon is used for flavoring, add it to the mixture after cooking. Pour into a greased pan. When cool enough to handle, take a small portion and shape it into a ball. If the candy becomes too stiff to shape, it may be placed in an oven until it is soft enough to handle.
Oil of cinnamon produces a more pleasing flavor than ground cinnamon. However, the former is expensive. If it is added, the use of a medicine dropper prevents its waste.
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?