White Christmas Mocktial Recipe – AmazingShining

White Christmas Mocktial Recipe

White Christmas Mocktail

Today is 25th December the day to celebrate Christmas with lots of fun. “Christmas” is a shortened form of “Christ‘s mass“. Drinking mocktails are really good for health. So today we are sharing white christmas mocktail recipe . White christmas mocktail is yummy & awesome. I hope you will enjoy this mocktail recipe with lots of fun.

White Christmas Recipe
White Christmas Mocktail

Christmas Celebration
Merry Christmas

White Christmas Mocktail Recipe

Ingredients

1/2 Cup Whipped Cream

Pinch of Salt

2 Tbsp Candy { any flavour }

6 Tbsp Chopped White Chocolate

3 Cup Fresh Milk

Preparations

First we pour milk into a pan & bring to a boil over medium heat. Lower heat to medium-low. Add Chocolate, Salt & half Candy. Whisk until creamy & smooth. Pour into clear glass then top with whipped cream. Sprinkle remaining candy on top. Drink or serve.

Important Note

Do as decorate according to your wish by adding few more things.

What is Candy ?

Candy is very well known as sweets or lollies. It is a confection that features sugar as a principal ingredient. Physically, candy is characterized by the use of a significant amount of sugar or sugar substitutes.

Candy Production

Candy is made by dissolving sugar in water or milk to form a syrup. Which is boiled until it reaches the desired concentration or starts to caramelize. It comes in a wide variety of textures, from soft and chewy to hard and brittle. The texture of candy depends on the ingredients and the temperatures that the candy is processed at.

The final texture of sugar candy depends primarily on the sugar concentration. As the syrup is heated, it boils, water evaporates, the sugar concentration increases and the boiling point rises. A given temperature corresponds to a particular sugar concentration. These are called sugar stages. In general, higher temperatures and greater sugar concentrations result in hard, brittle candies, and lower temperatures result in softer candies.

Once the syrup reaches 171 °C or higher, the sucrose molecules break down into many simpler sugars, creating an amber-colored substance known as caramel. This should not be confused with caramel candy, although it is the candy’s main flavoring. Most candies are made commercially.

The industry relies significantly on trade secret protection, because candy recipes cannot be copyrighted or patented effectively, but are very difficult to duplicate exactly. Seemingly minor differences in the machinery, temperature, or timing of the candy-making process can cause noticeable differences in the final product.

History of Candy

Between the 6th and 4th centuries BCE, the Persians, followed by the Greeks, discovered the people in India and their “reeds that produce honey without bees”. They adopted and then spread sugar and sugarcane agriculture. Sugarcane is indigenous to tropical South and Southeast Asia, while the word sugar is derived from the Sanskrit word Sharkara. Pieces of sugar were produced by boiling sugarcane juice in ancient India and consumed as Khanda, dubbed as the original candy and the etymology of the word. Before sugar was readily available, candy was based on honey.

In the Middle Ages candy appeared on the tables of only the most wealthy at first. It began as combination of spices and sugar. Digestive problems were very common. Due to the constant consumption of food that was neither fresh nor well balanced. Banquet hosts would typically serve these types of ‘candies’ at banquets for their guests. One of these candies, sometimes called chamber spice. The first candy came to America in the early 18th century from Britain and France. Only a few of the early colonists were proficient in sugar work and were able to provide the sugary treats for the very wealthy.

By 1914, there were some machines to wrap gum and stick candies, but this was not the common practice. After the polio outbreak in 1916, unwrapped candies garnered widespread censure because of the dirt and germs. At the time, only upscale candy stores used glass jars. With advancements in technology, wax paper was adopted, and foil and cellophane were imported from France by DuPont in 1925. Necco packagers were one of the first companies to package without human touch. Candy packaging played a role in its adoption as the most popular treat given away during trick-or-treating for Halloween in the US.

Candy Market

The new market was not only for the enjoyment of the rich but also for the pleasure of the working class. There was also an increasing market for children. While some fine confectioners remained, the candy store became a staple of the child of the American working class. Penny candies epitomized this transformation of candy. Penny candy became the first material good that children spent their own money on. For this reason, candy store-owners relied almost entirely on the business of children to keep them running. Even penny candies were directly descended from medicated lozenges that held bitter medicine in a hard sugar coating. In 1847, the invention of the candy press made it possible to produce multiple shapes and sizes of candy at once.

In 1851, confectioners began to use a revolving steam pan to assist in boiling sugar. Innovations made it possible for only one or two people to successfully run a candy business. As the path from producer to market became increasingly complicated.
Many foods affected by adulteration and the addition of additives which ranged from relatively harmless ingredients. Such as cheap cornstarch and corn syrup, to poisonous ones.

Some manufacturers produced bright colors in candy by the addition of hazardous substances for which there was no legal regulation: green, red, yellow and white. In an 1885 cover cartoon for Puck, Joseph Keppler satirized the dangers of additives in candy by depicting the “mutual friendship” between striped candy, doctors, and gravediggers.

By 1906, research into the dangers of additives, exposés of the food industry, and public pressure led to the passage of the Pure Food and Drug Act, the first federal United States law to regulate food and drugs, including candy.

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