White candy sugar cubes
This product could be an elegant alternative to ordinary table sugar and even sweetmeats on your birthday table. The candy sugar is taster and softer than white refined sugar or sugar pressed into cubes. Both last might worsen tasting tea or coffee, often removing subtle taste nuances. Raw crystals of natural candy sugar enhance the natural palatability of drinks without removing flavoring nuances.
How this effect is achieved? The answer is as clear as a day. Candy sugar is highly pure and naturally transparent thanks to the way in which its large crystals are obtained.
No wonder that Englishmen call candy sugar “Rock Candy”. Slow and energy-consuming process of obtaining looks like stone rocks forming, as well as diamond or quartz are naturally formed, whenever the organics is different. The sugar’s purity is achieved without any chemical reagents as in conventional refining process, but due to the fact that the slow-growing large crystals do not let in its crystalline lattice any foreign substances, extruding them.
Therefore it is small wonder that rather slow process is quite natural and simple. Nevertheless it requires a thorough care and patience. The process yields amazingly pure products, which had been known long time ago. First written records date from around the year 200 B.C. In the Middle Ages, Europeans used candy sugar as a remedy against coughing and throat irritation. One of the earliest doctoring manuals (England, 1584) mentioned that even Shakespeare was careful enough to put candy sugar into Falstaff’s pocket to make his hero be a chatterbox somewhat longer (“Henry IV”, 1598)
Brown candy sugar cubes
Brown candy sugar is grown like white candy sugar, especially at the initial stage of the process. Sugar rods or filaments are coated with fine sugar crystals and placed into a oversaturated sugar solution. Alternating heating and cooling, carefully monitoring the solution concentration, operators seek to make the smaller sized seed crystals about tenths of a mm grow into larger crystals, up to 1 cm in diameter. Then, large crystals are coated with crude brown or caramelized sugar, yielding sweet crystals, similar to untreated amber pieces.
Brown candy sugar, as well as its transparent fellow, has a mild flavor with light caramel undertones. He matches well both hot (tea, coffee, cocoa, chocolate) drinks and cold ones, such as cocktails. Due to its extraordinary look, it can serve not only as sweetener, but also decorate various dishes on your festive table