The Sugar Behind Praline Candy

Every time we eat apple pie and even fresh fruits we cannot deny that these foods just taste so good because of its sweetness. Isn’t it?

We call it sugar. A name for class of edible crystalline carbohydrates; mainly sucrose, lactose and fructose characterized by a sweet flavor. In our food, sugar means sucrose that comes from sugar cane and sugar beet. Some are used in industrial food preparations which are known glucose, fructose or fruit sugar, high fructose corn syrup, etc.

According to a reliable source Brazil has the highest per capita production of sugar. It was once found out that it will cause diabetes but many experts believe that eating too much sugar does not cause diabetes rather excessive calories from sugar can lead to obesity that increase the risk of diabetes. Lately, a new study resulted to conclusion that sugar sweetened beverages increase the risk of type 2 diabetes may increase the risk of metabolic syndrome and the type 2 diabetes not only through obesity but also by increasing dietary glycemic load. This leads to insulin resistance, Beta-cell dysfunction, and inflammation.

Sugarcane is just being chewed by people to extract its sweetness. Luckily, there has been sugar produced in the Indian subcontinent since ancient times. At that time, it was scarce and expensive where honey was mainly used for sweetening. The sugar production increased till many learned how to do crystallization.

As we all know, sugar makes every candy in the world so sweet so as with Praline candy. Its ingredients comprise two types of sugar; namely confectioners or powdered sugar and the brown sugar.

According to sugar association, powdered sugar is called icing sugar in Britain and sucre glace in France. It is granulated sugar ground to a smooth powder and then sifted. It contains about 3% cornstarch to prevent cracking. Powdered sugar is ground into three different degrees of fineness.

The confectioners’ sugar available in supermarkets is 10 times finer. It is the finest of the three and is used in icing, confections and whipping cream. The other two types of powdered sugar are used by industrial bakers.

On the other hand, brown sugar which could be light or dark. It retains some of the surface molasses syrup, which imparts a characteristic pleasurable flavor. Dark brown sugar has a deeper color and stronger molasses flavor than light brown sugar. Lighter types are generally used in baking and making butterscotch, condiments and glazes. The rich, full flavor of dark brown sugar makes it good for gingerbread, mincemeat, baked beans, and other full flavored foods.

Sugar is indeed an amazing sweetening additive that gives taste with our Praline candy and other sweets. It is more impressive to know that aside from sweetening it can help food be kept fresh. Just like putting some sugar in your biscuit tin, it can keep your biscuit fresh. Moreover, sprinkling some sugar at cakes while hot will prolong its freshness. That is why sugar is really versatile.

Sugar does not just add sweetness to Praline candy but also keep relationship so sweet.

By: Jane R.B.

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Jane Ros is a great follower of New Orleans praline recipes. She was right that creamy pralines are really good for the health.