25. Discretion must always be observed in the use of colorings. Because of their concentration, they must be greatly diluted and used in only very small amounts. As is well known, pale colors in candies are always more attractive than deep ones. Then, too, when candies contain much color, most persons are likely to consider them harmful to eat. To get the best results, only a little coloring should be added at a time, and each amount added should be mixed in thoroughly. Then the danger of getting too much coloring will be avoided. It should be remembered, however, that if colored candies are kept for any length of time or are exposed to the light, they will fade to a certain extent; consequently, these may be colored a little more deeply than those which are to be used at once.
ACIDS
26. To prevent the creaming or the crystallizing of such candy as taffy, an acid of some kind is generally used with the cane sugar in the making of this variety of confection. The acid, upon being boiled with the sugar, changes a part of the cane sugar to invert sugar, and as this does not crystallize, the candy will not become sugary. A similar effect is obtained by adding glucose in sufficient amounts; since it does not crystallize, the cane sugar is prevented from becoming sugary.
27. The acids most commonly used for this purpose are cream of tartar, acetic acid, vinegar, which has acetic acid for its basis, and lemon juice, which has citric acid for its basis. With each pound of sugar, it will be necessary to use 1/8 teaspoonful of cream of tartar, 1 or 2 drops of acetic acid, or 1 tablespoonful of vinegar or lemon juice in order to prevent crystallization. Lemon juice and vinegar are much more likely to flavor the candy than are cream of tartar and acetic acid. Often, if a fine-grained creamy candy is desired, a small amount of one of these acids is used. Even in small quantities, they will prevent the coarse-grained crystallization that is the natural result of the cooking and stirring of the cane sugar when nothing is done to prevent it.
FOOD MATERIALS
28. In addition to the ingredients already mentioned, there are a number of materials that may be used in the making of candy to provide food value and at the same time give variety and improve the flavor and appearance of the candy. Chief among these materials are coconut, cocoa, chocolate, nuts, candied and dried fruits, milk, cream, butter, etc. Their value in candy depends on their use, so it is well to understand their nature and the methods of using them.
29. COCONUT.--Either shredded or ground coconut is often used in candy to give it flavor or variety. Coconut for this purpose may be secured in a number of forms. A coconut itself may be purchased, cracked open to remove the flesh, and then prepared either by grating it or by grinding it. This will be found to be very delicious and preferable to any other kind. However, if it is not desired to prepare the coconut in the home, this material may be purchased shredded in boxes or in cans. That which comes in boxes is usually somewhat dry and is often found to be quite hard. The canned varieties remain soft, since the shredded coconut is mixed with the milk of the coconut, but these have the disadvantage of not keeping very well. Any coconut that becomes too dry for use may be softened by steaming it.
30. COCOA AND CHOCOLATE.--In the making of confections, cocoa and chocolate are used extensively for both flavoring and coating. Either of them may be used for flavoring purposes, but chocolate is always preferable, because it has a richer, deeper flavor than cocoa. Bitter chocolate should be used in preference to any kind of sweet chocolate. When it is to be cooked with candy for flavoring, it may be added to the other ingredients in pieces and allowed to melt during the cooking. It is often used without cooking, however, as when it is added to material that is to be used as centers for bonbons or opera creams. In such an event, it is first melted over steam or hot water and then worked into the candy.