emilyhampton43
Sweet Treats
Marshmallows, chocolate, caramel and nuts are used individually and collectively to create delectable treats in candy shops. Marshmallows generally consist of sugar or corn syrup, water, pre-softened gelatin, dextrose, and preferable flavorings. Marshmallows date back to the ancient Egyptians. This royal marshmallow treat was to be reserved for gods and royalty. The French were introduced to the marshmallow in the mid 1800s. Commercial marshmallows were introduced in the late nineteenth century. Chocolate is a tasty secret of the cacao tree. The tree was first discovered 2,000 years ago in the tropical rainforests of the Americas. The first people that were known to make chocolate were the ancient cultures of Mexico and Central America. These people, which included the Maya and the Aztec, would ground the beans together and add seasonings to make a spicy, frothy drink. Later, the Spanish conquistadors gathered and brought the seeds back to Spain where more recipes grew. The Spanish monks that were consigned to process the cocoa beans finally let the secret out. Eventually the drink’s popularity increased and spread through Europe. In 1765, New England held the first chocolate factory to be established in the New World. The production of chocolate in the United States is larger than any other country in the world. Caramel is made by heating sugar and as the sugar melts, the once solid sugar crystals are now a dark colored, sweet compound that contains the characteristics of caramel. Certain cola beverages use caramel colorings for their product. Sugar must be heated to near total caramelization to achieve this caramel coloring. The substance, when ready, is a dark, unsweetened liquid. Caramel can also be referred to a chewy, soft, sweet candy. Nuts are a favorite ingredient to be mixed with chocolate, marshmallow, caramel, etc. Pictured here are pralines with pecans. Pecans are native to North America. The pecan is a member of the hickory family and is closely related to the walnut. The Algonquin Indians gave the English the term “pecan”, or paccan, which refers to a nut so hard it had to be cracked open with a stone. Today, the United States produces about eighty percent of the world’s pecans. This picture was taken at the Rocky Mountain Chocolate Factory in Dalton, Georgia. Pictured in the glass windows are some chocolate advances that have been made throughout the years. Chocolate caramel marshmallows, white chocolate marshmallows, divinity, and pecan clusters are few of the many different recipes which incorporates chocolate.
Richard Pillsbury. 1998. "No Foreign Food: The American Diet in Time and Place". Boulder, Connecticut: Westview Press.
Sweet Treats
Marshmallows, chocolate, caramel and nuts are used individually and collectively to create delectable treats in candy shops. Marshmallows generally consist of sugar or corn syrup, water, pre-softened gelatin, dextrose, and preferable flavorings. Marshmallows date back to the ancient Egyptians. This royal marshmallow treat was to be reserved for gods and royalty. The French were introduced to the marshmallow in the mid 1800s. Commercial marshmallows were introduced in the late nineteenth century. Chocolate is a tasty secret of the cacao tree. The tree was first discovered 2,000 years ago in the tropical rainforests of the Americas. The first people that were known to make chocolate were the ancient cultures of Mexico and Central America. These people, which included the Maya and the Aztec, would ground the beans together and add seasonings to make a spicy, frothy drink. Later, the Spanish conquistadors gathered and brought the seeds back to Spain where more recipes grew. The Spanish monks that were consigned to process the cocoa beans finally let the secret out. Eventually the drink’s popularity increased and spread through Europe. In 1765, New England held the first chocolate factory to be established in the New World. The production of chocolate in the United States is larger than any other country in the world. Caramel is made by heating sugar and as the sugar melts, the once solid sugar crystals are now a dark colored, sweet compound that contains the characteristics of caramel. Certain cola beverages use caramel colorings for their product. Sugar must be heated to near total caramelization to achieve this caramel coloring. The substance, when ready, is a dark, unsweetened liquid. Caramel can also be referred to a chewy, soft, sweet candy. Nuts are a favorite ingredient to be mixed with chocolate, marshmallow, caramel, etc. Pictured here are pralines with pecans. Pecans are native to North America. The pecan is a member of the hickory family and is closely related to the walnut. The Algonquin Indians gave the English the term “pecan”, or paccan, which refers to a nut so hard it had to be cracked open with a stone. Today, the United States produces about eighty percent of the world’s pecans. This picture was taken at the Rocky Mountain Chocolate Factory in Dalton, Georgia. Pictured in the glass windows are some chocolate advances that have been made throughout the years. Chocolate caramel marshmallows, white chocolate marshmallows, divinity, and pecan clusters are few of the many different recipes which incorporates chocolate.
Richard Pillsbury. 1998. "No Foreign Food: The American Diet in Time and Place". Boulder, Connecticut: Westview Press.