I have a candy making cookbook from the '70s that was my moms. I wanted to try a couple of the recipes but there are several sugar ingredients that are a bit confusing so I hope someone can help me decipher them.
Granulated sugar - I'm assuming the same as our white granulated sugar
Icing sugar - probably powdered sugar / confectioners sugar
Glucose - I thought this was just another name for sugar but there are recipes that use both granulated sugar and some form of glucose. Maybe like corn syrup?
Powdered glucose - hmmm
Glucose syrup - hmmm again
Golden syrup - I've seen this in the imported food section, would honey or corn syrup be a substitute?
Demerara sugar - never heard of it
Caster sugar - I think this is very fine granulated sugar
Single cream and double cream - is that the same as light cream vs. heavy cream?
Dessert chocolate - I think that might be plain, dark chocolate
Drinking chocolate and drinking chocolate powder - not sure, i think the powder might be plain cocoa.
Tartaric acid - I thought cream of tartar but that is also used in the book so this must be different. Maybe citric acid?
The only thing I think I'm sure of is when they mention essence (vanilla essence, almond essence) it's the same as our extracts...I hope!