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Oxford Companion to Sugar and Sweets

Oxford Companion to Sugar and Sweets

By Darra Goldstein

Published 2015

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Cane syrup is made from partially evaporated cane juice, resulting in a dark syrup with a noticeable but not overwhelming molasses flavor. It is widely used in Louisiana in recipes that elsewhere might call for molasses or dark corn syrup. See corn syrup.

Invert sugar syrup is made from regular refined sugar by chemically breaking apart the sucrose molecule into its constituent parts, fructose and glucose. It may be made commercially or as part of the candy-making process by adding an acid, such as cream of tartar, to a sugar syrup. The resulting liquid sugar is added to fondant creams, fudge, and other candies to ensure a smooth texture and discourage crystallization. See fondant and fudge. Because it is hydroscopic it ensures that chewy candies won’t dry out or become overly brittle.