This section is from the book "Experimental Cookery From The Chemical And Physical Standpoint", by Belle Lowe. Also available from Amazon: Experimental cookery.
Suggestions for Variation of Experiments and Additional Experiments
Repeat Experiment 4C, using one-half sucrose and one-half sorghum. Repeat using molasses for the sorghum.
Repeat 4B, using 2 parts of sucrose and 1 part of corn sirup. Repeat using dextrose for the corn sirup.
Repeat 4B, using 1 part of sucrose and 2 parts of corn sirup. Repeat using dextrose for the corn sirup.
To determine the conditions necessary for making a pulled candy. Recipe:
Sugar 1 cup 200 grams
Water 1/2 cup
Directions. Combine the ingredients. Cover the pan for the first few minutes of boiling. Why? Cook to the desired temperature and pour quickly into a buttered plate. Do not scrape the cooking pan with the spoon. Cool the sirup until it can be handled without burning the hands. Pull until light in color.
1. Cook to 128°C.
2. To the above recipe add 1 teaspoon of cream of tartar.
3. To the recipe add 1/4 cup (81 grams) of corn sirup. Should the temperature to which the sirup is cooked be higher or lower than 128°C.?
4. To the recipe add 1/2 cup (162 grams) of corn sirup. Should the temperature to which the sirup is cooked be higher or lower than 128°C?
5. To the recipe add 11/2 tablespoons of vinegar.
6. To the recipe add 1/2 cup (162 grams) of sorghum or molasses. To what temperature should the sirup be cooked?
7. To the recipe add 1/2 cup of honey (162 grams). To what temperature should the sirup be cooked?
Is 128°C. always the best temperature for pulled candies? Look up recipes in cook books. What do they contain besides sugar and a liquid? What is the purpose of the added substances? When the candy has hardened examine a portion under the microscope. Is the candy crystallized? Save portions of all candies for several days. Do any crystallize after long standing? Compare the behavior of this candy with that of sulfur in the crystalline and the amorphous condition.
Enumerate all the factors which may cause the relationship between the cold-water test and a given boiling temperature to vary. What would the results be if 1 or 2 tablespoons of lemon juice were added to the pulled candy recipe?
Temperature cooked to
Results and conclusions.
To determine the conditions necessary for making caramels. Recipe: