Honolulu star-bulletin. [volume] (Honolulu [Oahu, Hawaii]) 1912-2010, 1917-10-25
CANDY DEMAND
IS INCREASING,
FIRMS REPORT
Dealers Say Cannot See Way
Clear to Cut Down on GUAM
tity of Sugar Used

II local candy makers have their
way, there will be no reduction In the
quantity OF sugar used in candy max
ing in Honolulu. Candy, that Is good,
wholesome and toothsome cannot be
made from sugar substitutes, such as
glucose and sacchaTin, they declare.
Only the very best sugar, known rs
conGectioner's A, which costs a cent
a pound more than white graduated
sugar, is used in making the finer
grades of candies that are sold over
local counters, and there's no pros
pect of any decrease in the quantity
used, they add.
The only way We could decrease
the quantity of sugar used" says
George b. Case, manager of the
Sweet Shop. would be to get out a
cheaper candy: that is, grade OF
candy much inferior to that which we
now manufacture. Good candy can
not be made of glucose nor saccharin.
The Chinese use glucose in making
their candies, but they do not make
pure candies. Our candies are all
pure, and call for the highest grade
of confectioner's sugar. There iG no
decrease in the demand for our can
dies. In fact, of late, there has been
a marked increase, and we do not see
how we could reduce the quantity OF
sugar we are now using without work
ing a hardship on our customers,
many of whom are enlisted men who
spend some of the money they for.
Ari in
and other sweets"
This increased demand for sweets
on the part of the enlisted men has
very materially increased candy sales
at other shops Thomas A. Fisher. the
cafe manager at the Alexander Young
hotel, said that it was both inter
esting and educative to watch how a
man takes to candy after he gives up
drinking. ..=
Candy and other sweets allay the
craving for drink" says Mr.. Fisher.
1--WE are selling nearly twice as much
candy now as we did year ago, and
the increase has been almost wholly
due to the demand made by men in
the service.
I'VE could not reduce the quantity
of sugar we are now using On the
other hand, we shall have to increase
it. We turn out grade of candy here
that is equal to anything that can be
bought on the coast, and the fact that
our soft chocolates and bonbons are
made fresh every day causes them to
be in greater demand than candies on
sale here in Honolulu that are made in
famous manufactures on the coast
Coast candy, to reach the Honolulu
public, cannot be less than ten days
old, and there is feeling, very well
grounded, too, that candy that has
been in cold storage, and subject to
the moisture that is apt to come with
extreme cold, is not SO good as candy
fresh from the kitchen. ."-
Pure and wholesome candy, not to
mention the more delicate fancy
candy, cannot be made from glucose
or saccharin. Glucose, it is true, is
used, in a comparatively small way,
in making some of the heavier can
dies, but saccharin, which is a product
of coaltar, should never be. used in
candy. Sugar, in its raw state, might
be used in making many of our can
dies, which would be a saving on the
use of sugar imported from the coast:
but it would be cane-product, for all
that, and the cost of getting it ready
to be made into candy, and the waste
in its preparation. would more than
offset this saving. No, as 1t looks
now, much as we should like to CO.
operate with Mr.. Hoover, don't see
how we can cut down the quantity OF
sugar we are using in our candies"