Excerpt from Chapter 8:  Sugars, Chocolate and Confectionery

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Page 409:       Confectionery:  An Obscure History
Pages 410-411:  The Behavior of Sugar Syrups
Pages 412-413:  Stages in Sugar Syrup Concentration, Controlling Crystallization
Pages 414-415:  The Influence of Temperature and Stirring, The Influence of Other Ingredients
Pages 416-417:  Photomicrographs , Corn Syrup, Cream of Tartar
Page 418:       Types of Candy
Page 419:       Composition of Common Candies
Pages 420-421:  Noncrystalline:  Hard, Caramel and Taffy, Brittle, Foam, Gels and Pastes
Pages 422-423:  Storage and Spoilage, Chewing Gum
Pages 424-425:  Sugar and Tooth Decay