Indian people have been making sugar since ancient times. It was a luxury back then, and in most places honey was a more convenient and cheaper alternative. Raw sugar cane was a treat, chewed to release the sweetness, plentiful in its native south and south east Asia. There’s something about sugars that humans just can’t resist!
You can’t make Devon fudge – or indeed any fudge – without sugar. These days sugar has a bit of a bad rep but in moderation, as a treat, it’s lovely. So what, exactly, is sugar, the substance that has sweetened our lives for so many hundreds of years?
Sugar – the science bit
Sugar is the name we use for all sweet, soluble carbohydrates. Some sugars are ‘simple’, in other words short chains of molecules that make up glucose, fructose, and galactose. The granular sugar we use in our tea and coffee, baking and cooking, is actually sucrose, a blend of glucose and fructose. Sucrose is mostly used in processed foods like biccies and cake as well as acting as a sweetener in all sorts of foods including bread, cereal, tonic water, tinned soups and baked beans.
Another group of sugars called disaccharides includes maltose, made with malted grain, and lactose from milk. Then there are oligosaccharides or polysaccharides, sugars with even longer chains of molecules. Some unrelated substances like glycerol and sugar alcohols also have a sweet flavour, even though they’re not actually sugars. And honey is uniquely magical, full of fructose and glucose, and about as sweet as ordinary granulated sugar.
You’ll find sugars in most plants, but sugar cane and sugar beet contain the most commercially viable sugar, easy to extract on an industrial level to make refined sugar. And we love it – the human race consumes around two billion tonnes of sugar made from beet and cane every year.
Eat too much sugar and you increase your risk of obesity, diabetes, cardiovascular problems, dementia, and bad teeth. But at the same time the research isn’t 100% reliable because scientists haven’t been able to find a control group that doesn’t eat sugar, or consumes very little, to compare to the sugar eaters. And that reveals just how popular sugar is, in every corner of the planet.
Our grown-up fudge contains less sugar than most
The World Health Organisation says we should cut our sugar intake to less than 5% of our daily energy. That seems sensible. Our friendly little Devon fudge company is your ideal destination for sweet treats made with love, and less sugar than you’d expect from some of the tastiest fudge in the nation. It isn’t overpoweringly sweet. It’s just totally delicious.
Here are some fun facts about sugar to get your appetite going.
10 fun facts about sugar – Naughty but nice!
- In ancient time sugar was used as a spice
- Christopher Columbus brought sugar cane seeds to the New World in 1493
- Sugar was used in medicines for centuries
- The tallest sugar cube tower ever was 6 feet, 10 inches high, built by the Frenchman Camille Courgeon in the summer of 2013
- Pop a teaspoon of sugar in their water and your cut flowers will last a lot longer
- Sugar in a sealed jar of jam stops dodgy microorganisms developing
- Domesticated sugar cane first appeared in New Guinea about ten thousand years ago
- World War Two rationing saw Brits allocated just 120g of sugar a week
- The word sugar comes from the Sanskrit word sharkara, which means ‘material in a granular form’
- Weirdly, lemons have more sugar in them than strawberries
Order your favourite Devon fudge online and enjoy an especially irresistible treat. It’ll pop through your letterbox in no time.