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.
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