Candy

Candy • Sugar confectionery refers to a large range of food items, which includes candy. It's main ingredient is sugar, especially crystalline sugar (sucrose), sometimes along with its close relative being glucose or corn syrup.

Candy Types CRYSTALLINE CANDIES: Two types exist based on the size of their crystals formed from sugar solutions Type 1) Tiny crystals result in candies with soft, creamy and smooth textures •Divinity* •Fondant •Fudge •Marshmallows** •Maple Sugar Candy •Nougat •Pralines *Note: Divinity is a crystalline candy but is a special case as the crystals are dispersed in a foam. **Marshmallows and gumdrops are also special classes as they contain a gelling substance. Type 2) Candies with larger crystals •Rock Candy NOTE: Aside from rock candy and certain types of sugar, crystal coatings are desirable on candies such as bon-bons and gumdrops and cream candies.

NON-CRYSTALLINE CANDIES: Sugar is present without form (amorphous) from sugar solutions

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•Brittle •Butterscotch •Caramel •Gummy Candies *(Gummy bears, Jelly beans, Gumdrops) •Hard Candy (Lollipops) •Toffee

Preparation Method •

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Candy making is an exact science and an art, its success largely dependant on the knowledge of the science of sugar crystallization and timing. But, you need not worry because we show you how to make candy recipes without your having extensive training; we give you ample explanations of what to do when throughout our step-by-step recipe-tutorials, posted with ample photos and information. Candy preparation happens in steps: STEP 1: PREPARE THE SUGAR SOLUTION the sugar solution is made from crystalline (table) sugar (sucrose), sometimes along with its close relative such as glucose or corn syrup (invert sugars), dissolved in water; STEP 2: COOK (BOIL) THE SUGAR SOLUTION INTO A CONCENTRATED SUGAR SYRUP it is then, cooked (boiled) into a concentrated sugar syrup to a codified density and temperature, indicated on the CANDY - SYRUP TEMPERATURE CHART; and,

STEPS 3 AND 4: COOLING AND BEATING (OPTIONAL) It is allowed to cool and any kneading, beating and manipulation may follow.

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Crystalline sugar (sucrose) is a disaccharide made up of individual crystals, which make it an ideal candidate for candy recipes. Sugar crystals are a an orderly arrangement of sucrose molecules, comprised of one molecule each of glucose and fructose bonded together around a nuclei. Identical sucrose molecules arrange themselves in orderly geometric patterns repeated over and over again in orderly arrangements, called crystals. The tendency of sucrose molecules to form crystalline forms, gives us the amazing variety of candy. Controlling sugar crystallization is one of the most important aspects during the Preparation of Candy - controlling the initial sugar solution or the proportion of sugar to water, concentrating the sugar syrup as its cooks, essentially filled with sugar crystals broken into individual molecules and, finally controlling the physical rearrangement of the crystals as it cools. Using ingredients and techniques, the candymaker can control how the broken-apart sugar molecules are physically rearranged back into the soft textures of caramels and fudges, where crystallization is minimized, to hard candies where crystallization results in a desired grainy or crystalline structure. The goal in preparing soft, creamy and smooth textured crystalline candy is to develop numerous very fine nuclei in the sugar syrup solution. They are formed by: 1) controlling the form and content of the sugar; 2) controlling the temperature; and, 3) stirring correctly. As the solution cools, the sugar crystallizes into the proper size. If the nuclei appear slowly in the syrup solution, there is more time for the sugar molecules to aggregate around the nuclei and form large crystals.

• Non-crystalline candies are simpler to make as the goal is to stop crystallization from happening. Two methods used are: 1) to create a very concentrated sugar solution by cooking the sugar syrup solution to a higher temperature than crystallized candies; and/or, 2) adding large amounts of "interfering agents" or extra ingredients which inhibit nuclei formation or by decreasing the amount of water available for sugar to dissolve in. • Candymaking has to be done with great skill because controlling crystallization does not occur as smoothly as one hopes because of the nature of sugar crystals; once the sugar molecules are broken apart through heat, their scientific attraction is to form an orderly crystalline arrangement, again, on their own. One misstep in any part of the process, the whole candy batch is ruined from the sugar molecules prematurely crystallizing or reordering themselves back into a crystalline structure.

STEP 1: PREPARE THE SUGAR SOLUTION • This step is basically the same for crystalline and noncrystalline candy. There are different ingredient (formulas) used depending upon the candy recipe. All sugar based candies, whether creamy or chewy or brittle, typically start out with crystalline sugar (sucrose), sometimes along with its close relative such as glucose or corn syrup (invert sugars), as its main ingredient. What determines the type of candy being made is done through the type and proportion of ingredients that make up the intial sugar solution, typically sugar dissolved in water. • Prepare the ingredients, pans and your worksurface: Weighing ingredients is the most accurate way to measure solids, such as sugar, but it can also be measured in a dry measuring cup. Measure liquids in a liquid measuring cup or weigh. Prepare all equipment and tools in advance; you won't be able to once the candy making steps start. All pots and utensils must be spotless and dry. Prepare your worksurface. If using a buttered pan or mold at the end, always have it ready. Keep a container of ice water handy. If you accidentally spill hot ingredients on your hand, immediately plunge it into the ice water to stop the burn.

• Dissolve the sugar (a solute) in liquid, typically water (a solvent): and optionally mixed with other ingredients to create a sugar solution. Sugars have a strong affinity for water; sucrose is the second most soluble sugar and two parts can readily dissolve in one part water, called a sugar solution, whereby forming temporary but strong bonds to water molecules in their vicinity.

The sugar and water ingredients are put into pot large enough so boiled sugar does not overflow and placed over medium heat. Stir the mixture constantly until the sugar is dissolved.

STEP 2: COOK (BOIL) THE SUGAR SOLUTION INTO A CONCENTRATED SUGAR SYRUP • Sucrose tolerates the high heat of boiling; after a sugar solution is formed, it can be heated and boiled to certain temperatures concentrating the solution as a sugar syrup, whereby chemical changes or reactions in the sugar crystals take place. • Most candy recipes require that the sides of the pot be washed down early in the cooking process, either with a wet pastry brush or by putting the lid on the pan for a few minutes to remove any sugar crystals clinging to the container walls. Afterwards, clamp or place a candy thermometer on the side of the pan.

• Depending on the candy being made, the syrup is boiled to a codified temperature, measured with a Candy Thermometer, and/or to the syrup's specific concentration indicated on the CANDY - SYRUP TEMPERATURE CHART. Keep the temperature constant; never try to rush a candy mixture by cooking it at a higher temperature than the recipe directs, or slow it down by reducing the heat. • The high heat dissolves the sugar, evaporates the water and breaks apart the sugar's molecules, causing the sugar syrup to get hotter and denser, resulting in a sugar syrup with concentrated sugar molecules. At this point, the sugar molecules are tightly concentrated in the water, reaching a supersaturation state, while at the same time more unstable. Any unnecessary jarring, stirring or bumping of the pot during the boiling phase, will cause the unorganized sugar molecules to recrystallize, or form an ordered sugar crystallline structure, ruining the whole batch. •

• Even without heat, crystallized sugar will dissolve in water. Up to a certain point, that is. The general principle with candy making is that at a particular temperature, a given solvent (in this case, water) can dissolve only so much of a particular solute (sugar), reaching its saturation point where no more sugar can be dissolved. In other words, sugar crystals added to the solution after saturation will just sink to the bottom of the container. But heating the sugar/water solution will increase the amount of sugar that can be dissolved. That's because heat disrupts sugar's crystalline structure, breaking apart the sugar's molecules which allow more of it to dissolve in the water. As you have probably already found out, sugar dissolves more readily in hot liquids than in cold. • As the sugar solution continues to be heated, the sugar's molecules move faster and become farther apart, enabling the solution to dissolve more and more sugar molecules, until it boils. Here, the sugar solution turns into a clear, syrupy substance, called a sugar syrup. Sugar syrups have various other uses than in candy making, such as soaking cakes, glazing baked goods, poaching or preserving fruit, adding to frostings, etc. • Once the solution boils, many water molecules are released into the air, concentrating the solution as a sugar syrup and raising its boiling point. In general, a solid, such as sugar, dissolved in a liquid makes it harder for the liquid molecules to escape. Consequently, the solution has to be hotter for the liquid molecules to get away at the same rate, and the boiling point rises.

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As boiling point increases, the concentration of solute continues to increase. You can use the temperature of the boiling syrup to tell when enough water has boiled away to give the syrup the right ratio of sugar to water for each candy recipe. For example, the boiling point of water is usually 212 degrees F. However, when the liquid is around 70 percent sugar, the boiling temperature rises to 230 degrees. At 240 degrees F, the solution will be 80 percent sugar, and a small portion of the solution will form a soft ball when dropped in cold water. At about 300 degrees, the solution, now about 98 percent sugar. Sugar begins to melt around 320 degrees F and caramelize around 340 degrees F. As the solution is heated to above the boiling point, the solution becomes supersaturated. Here, more water evaporates and the concentration of sugar crystals to water increases. Now the solution has a delicate balance of just enough sugar molecules and just enough heat to keep them dissolved, but it is in an unstable state. The sugar molecules will begin to crystallize back into a solid at the least provocation and disruption of heat. Stirring or jostling of any kind or introducing a new sugar crystal from an outside source into syrup, can cause the sugar molecules to begin recrystallizing to return to their original, dry and stable crystalline state. Sometimes you can see unwanted crystallization happening before your eyes, for example when the sugar syrup becomes a stiff and crackled mess in your pot upon cooling, ruining the whole batch. Sometimes you don't always see that unwanted crystallization has occurred until it's too late. For example, once I made homemade fudge and could hardly wait to taste it. When the moment came, and it bit into a piece, to my surprise it was sandy and gritty, rather than smooth and creamy! Into the garbage can it went.

STEPS 3 AND 4: COOLING AND BEATING (OPTIONAL) • The sugar solution is cooled and beaten, which in part controls how these individual sugar molecules come back together again as crystals. The goal in making crystalline candies is the formation of ordered sugar crystals, whereas the goal in making noncrystalline candy is to inhibit their formation. • Whether you cool and/or stir the sugar syrup during cooking or afterwards is determined by the type of candy being made. Many of the non-crystalline candies are poured out of pan immediately after cooking. They harden quickly because their are made from highly dehydrated sugar syrups and any agitation or stirring will cause unwanted crystallization. For example, in the case of caramels and hard candy, such as lollipops, their finished cooked recipes are poured directly into their molds or pans, and left to cool.

LINE STAMPING HARD BOILED CANDY

Factors affecting in candy properties

Cooking

Fats

Softness

Starch

Reducing Sugars

ٍSugars

Granulation

Residual moisture

Milk and casein

Temperature

Tuxture