Candy making
Candy making is the preparation of candies and sugar confections. Candy making includes the preparation of many various candies, such as hard candies, jelly beans, gumdrops, taffy, liquorice, cotton candy, chocolates and chocolate truffles, dragées, fudge, caramel candy and toffee.
History[edit | edit source]
Candy making began to be a major industry in the late 19th century. During the 19th century, candy became popular due to the discovery of sugar beet juice and the improvement of sugar-cane cultivation. The new source of sugar drove down prices and consumption skyrocketed.
Process[edit | edit source]
The process of candy making often involves the stages of dissolving the sugar in water, boiling it to concentrate the sugar solution, and cooling the solution to form the final product. The final texture and quality of the candy is largely determined by 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. In general, higher temperatures and greater sugar concentrations result in hard, brittle candies, and lower temperatures result in softer candies.
Types of Candy[edit | edit source]
There are a variety of types of candy that can be made at home or in a factory. Some of these include:
- Hard Candy - Hard candy is a type of candy that is made from sugar, corn syrup, water, and flavoring. It is heated to a high temperature and then cooled quickly to form a hard, brittle candy.
- Chocolate - Chocolate is a type of candy that is made from cacao beans. It can be made into a variety of forms, including bars, truffles, and filled chocolates.
- Gummies - Gummies are a type of candy that is made from gelatin, sugar, and flavoring. They can be made in a variety of shapes and flavors.
- Caramel - Caramel is a type of candy that is made from sugar, butter, and cream. It is heated to a high temperature and then cooled to form a soft, chewy candy.
See Also[edit | edit source]
References[edit | edit source]
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