15. MAPLE SIRUP AND MAPLE SUGAR.--Maple sirup and maple sugar, because
of their pleasing flavor, are used extensively for candy making. Maple
sirup is, of course, the basis for maple sugar, for by boiling the sirup
to evaporate the water and then stirring it, maple sugar results. When
the sirup is used for candy making, it must be boiled, but it seldom
requires any liquid other than that which it already contains. On the
other hand, maple sugar requires liquid in some form, for it must first
be dissolved in a liquid and then boiled with it.
16. HONEY.--Honey that has been pressed from the comb and is in the form
of a heavy sirup is used in the making of various confections. It
provides a delightful flavor much different from that of sugar, and when
it is cooked it acts in much the same way as glucose.
FLAVORINGS
17. KINDS OF FLAVORINGS.--Flavorings are very important in the making of
confections, for it is on them that much of the appetizing effect of
these foods depends. In fact, unless good flavorings are secured and
then used discreetly, tasty results cannot be expected.
The flavorings used in candy making are in reality divided into two
classes--_natural_ and _artificial_.
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