On food and cooking the science and lore of the kitchen ( PDFDrive ) 1296

lollipops, and so on Hard candy is made by boiling the syrup high enough that the final solid will contain only 1 or 2% moisture, then pouring the syrup onto a surface and cooling it down, kneading in colors and flavors while it’s still malleable, and shaping it The very high sugar concentration makes this syrup liable to form crystals at the slightest excuse, so a substantial proportion of corn syrup is used to prevent this and produce a clear sugar glass The high cooking temperatures also encourage caramelization and a yellow-brown discoloration, which are not desirable in these candies; they’re often manufactured under reduced pressure, which allows them to reach the proper sugar concentration at a lower temperature The Composition of Some Popular Candies The more sugars and the less water a candy contains, the harder its texture Glucose sugars and chains (corn syrup) are included in candy syrups to prevent sucrose crystallization (hard candies, gummy candies) or to limit it (caramels, fudge, fondant) Intentionally Crystalline Hard Candies The development of crystals is considered a defect in many hard candies, and results from too little interfering corn syrup, or the introduction of seed crystals from the pan sides, or too much moisture in the syrup But some hard candies are intentionally manipulated to form tiny crystals, which give the candy a “short,” more crumbly texture  .. .The more sugars and the less water a candy contains, the harder its texture Glucose sugars and chains (corn syrup) are included in candy syrups to prevent sucrose crystallization (hard candies,... candies, gummy candies) or to limit it (caramels, fudge, fondant) Intentionally Crystalline Hard Candies The development of crystals is considered a defect in many hard candies, and results from too... little interfering corn syrup, or the introduction of seed crystals from the pan sides, or too much moisture in the syrup But some hard candies are intentionally manipulated to form tiny crystals, which give the candy a “short,” more crumbly texture