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A H A N D B O O K P R O V I D E D B Y
Table of Contents
Beyond Sweetening . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1
Types of Sugar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2
Sugar in Action . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4
Crystalline Candies
of candy types can be produced. None of today’s
Crystalline candies can be subdivided into two
other sweeteners are a suitable substitute for
groups: a) candies with perceptible crystals such
sugar in candy making. Other sweeteners do not
as rock candy, and b) cream candies in which
exhibit the unique sweetening, bulking and
crystals are too small to be detected by the
manufacturing properties of sugar.
tongue, such as fondant and fudge.
Basic Candy Making Method Rock candy is prepared simply by immersing
In candy making, sugar is first dissolved in water a string in a supersaturated sugar solution,
at room temperature to the point at which no heating the solution to the hardball stage and
more sugar will dissolve (approximately one then allowing it to cool. Left to cool, sugar from
pound of sugar to every cup of water). The result the solution will recrystallize on the string. With
is a saturated solution. This saturated solution is no stirring or other interfering agents, sugar
placed over heat and stirred continuously, molecules will continue to clump and the crystals
allowing more sugar to dissolve into solution. The will increase in size as long as the mass is
solution is then heated to boiling, at which point immersed. The resulting product is pure sugar
no more sugar will dissolve into solution, creating since only pure sucrose will recrystallize.
a supersaturated solution. The supersaturated Aside from rock candy and certain types of
sugar solution is then heated to above boiling sugar crystal coatings desirable on candies such
point forcing more and more water to evaporate as bon bons and gumdrops, the cream form of
and the solution to become even more crystallized candies is generally more popular.
concentrated. Cream candies are created through controlling
Here is one of the keys to candy making: the the size of crystals and forming small,
degree of sugar concentration of the imperceptible crystals. A candy thermometer
supersaturated solution can determine the and/or the cold water sample test are used to
candy’s final consistency. By monitoring the heat the supersaturated sugar solution to a
stages of the supersaturated solution with a specific concentration (Table 1). The solution is
candy thermometer and by testing a small then cooled and beaten to bring about the
sample of the sugar syrup in cold water, one can formation of very small homogenous crystals.
determine the specific concentration of the sugar During this step, the candy “creams.”
syrup. The temperatures and stages of candy Creaming is largely dependent on interfering
hardness are shown for each type of candy in agents which prevent sugar molecules from
Table 1. clumping and growing into large crystals. Fat
These concentrated, supersaturated solutions and protein in candy ingredients, such as milk,
are very unstable since the sugar molecules are butter, egg, cream, chocolate, and cold gelatin,
prone to prematurely recrystallize as the solution are all interfering agents which inhibit
becomes increasingly concentrated. During recrystallization and facilitate creaming. The fat
heating of the solution, care must be taken not to and protein coat the sucrose molecules and
agitate or to introduce foreign particles into the prevent the molecules from sticking together and
solution, both of which can cause premature forming large crystals.
recrystallization. The secret to making different Invert sugar, another type of interfering
types of candy lies in attaining the correct agent, also helps prevent recrystallization. Invert
concentration of the supersaturated solution and sugar is the result of the breakdown, or the
then controlling the recrystallization of the sugar inversion, of the sucrose into fructose and
crystals. glucose. This process takes place when sucrose is
Volume Equivalents
3 teaspoons = 1 tablespoon
4 tablespoons = 1/4 cup
5 1/3 tablespoons = 1/3 cup
8 tablespoons = 1/2 cup or 4 ounces
16 tablespoons = 1 cup or 8 ounces