One should remember, however, that much sugar of any kind is not good for children. Molasses contains some acid. Because of modern methods of sugar refining, however, molasses is less acid than the sirup of former days. It also differs in flavor.
Sorghum is a sirup prepared from the sorghum plant. It contains ash and has a characteristic flavor. If the flavor of molasses or sorghum is too strong to be pleasant, a mixture of equal parts of corn sirup and molasses or sorghum may be found desirable. Mixtures of different sirups sold under various trade names may be purchased.
(d) Honey is sugar extracted from flowers. Its limited supply and cost prevent its general use. It is not so rich in mineral matter as is molasses.
(e) Maple Sirup and Sugar.--Maple sirup and sugar are prepared from sap extracted from the maple tree. They both have a distinctive flavor in addition to their sweet taste. Maple sugar contains approximately 83 per cent of sugar, while maple sirup contains about 71 per cent.
PEANUT CANDY
2 cupfuls granulated sugar or 1 cupful granulated sugar and 1 cupful corn sirup (dark) 3/4 cupful chopped peanuts 1/4 teaspoonful salt
Mix the peanuts and salt and place in the warming oven to heat. If sugar is used alone, put it in an iron pan. Place the pan over a low flame and stir constantly until the sugar is changed to a light brown sirup.
If a combination of sugar and sirup is used, put them in a pan, stir, and cook until the mixture is very brittle when tried in cold water.
Add the chopped peanuts and salt to either kind of sirup, stirring them in as quickly as possible. Pour immediately into a hot, unbuttered pan. When slightly cool divide into squares with a chopping knife.
Puffed cereals or shredded coconut may be used instead of peanuts. Commercial salted peanuts may be used also. When the latter are used, the salt in the recipe above should be omitted.
CARAMELIZED SUGAR.--It should be noted that when heat is applied to granulated sugar, the latter liquefies and becomes brown in color. This brown liquid is called caramel The process of making it is called caramelization.
When sugar is caramelizing, it reaches a high temperature. The melting point of tin is near the temperature of caramelized sugar. The enamel of granite ware is apt to chip off if subjected to great changes of temperature. Iron is not affected by the highest cooking temperature, hence it is desirable to use an iron utensil for caramelizing sugar.
NOTE.--When cane or granulated sugar is caramelized, a small quantity of an injurious substance called furfural is formed. (See Journal of Home Economics, Vol. IX (April, 1917), p. 167.) The more sugar is heated, the more of the injurious substance is produced. Also, cane sugar yields more furfural than glucose,--the kind of sugar that is present in corn sirup. When caramelized sugar is boiled with water, however, the furfural is expelled.
In making Peanut Candy, the caramelized sugar cannot be boiled with water, hence it is desirable to use a combination of granulated sugar and corn sirup and heat the mixture until it is only light brown in color.
EXPERIMENT 13: THE SOLUBILITY OF CARAMEL.--Immediately after removing the candy from the iron pan, pour hot water into the pan. Allow it to stand for several minutes, then examine. Is caramel soluble in water? Does it dissolve more or less readily than granulated sugar? What practical application can be drawn from this experiment with regard to washing a pan in which sugar has been caramelized?
QUESTIONS
Weigh one pound of granulated sugar. How many cupfuls does it measure?
Weigh one pound of powdered sugar. How many cupfuls does it measure?
What is the price per pound of granulated and of powdered sugar?
What is the price of corn sirup per can? How much does a can measure?
Calculate the cost of peanut candy made entirely with granulated sugar and that made with granulated sugar and sirup.
Note the proportion of unshelled to shelled peanuts. How many unshelled peanuts are required for one cupful of shelled peanuts?
Why is an iron rather than a granite pan used for making peanut candy?
What is the advantage of heating the pan?
Why is it necessary to pour the mixture into the pan immediately after adding the peanuts?
Why is a mixture of granulated sugar and corn sirup used in the making of peanut candy rather than corn sirup? (See Corn Sirup.)
From your work in physiology, explain the relation of the digestion, absorption, and assimilation of foods.