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Sanskrit sharkara, meaning gravel or small chunks of material; candy from the Arabic version of the Sanskrit for sugar itself, khandakah Advances in Confectionery In the 15th and 16th centuries, confectionery became more of an art, done with greater sophistication and intended more and more to delight the eye Molten sugar was now spun into delicate threads and pulled to develop a satiny sheen, and confectioners began to develop ways of determining the different states of a sugar syrup and their appropriateness to different preparations By the 17th century, court confectioners were making whole table settings and massive decorations out of sugar, hard sugar candies had become common, and cooks had developed systems for marking the syrup concentrations suitable for different confections — ancestors of today’s threadball-crack scale (see box, p 651) A Pleasure for All A Pleasure for All Sugar became more widely available in the 18th century, when whole cookbooks were devoted to confectionery England developed an especially strong sugar habit, and consumed large amounts in the tea and jams that fueled the working class The per capita consumption rose from 4 pounds/2 kg a year in 1700 to 12 pounds/5 kg in 1780 By contrast, the French limited their use of sugar mainly to preserves and to desserts In the 19th century, the growing production of sugar from beets, and the development of machines that automated the cooking, manipulation, and shaping of sugar preparations, brought inexpensive candies for all and encouraged an inventiveness that continues to this day It’s in the 19th century that familiar modern candies and chocolates were invented, and the control of crystallization was refined Taffy or toffee, from the Creole for a mixture of sugar and molasses, and nougat, from the vulgar Latin ... 19th century, the growing production of sugar from beets, and the development of machines that automated the cooking, manipulation, and shaping of sugar preparations, brought inexpensive candies for all and encouraged an... inventiveness that continues to this day It’s in the 19th century that familiar modern candies and chocolates were invented, and the control of crystallization was refined Taffy or toffee, from the Creole for a mixture of sugar and. .. Sugar became more widely available in the 18th century, when whole cookbooks were devoted to confectionery England developed an especially strong sugar habit, and consumed large amounts in the tea and jams that fueled the working class
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