Candy
Candy, specifically sugar candy, is a confectionery made from a concentrated solution of sugar in water with various flavorings and colorants added.
More generally, and especially in North America, "candy" also includes other sweets such as candy bars, chocolates, licorice, and chewing gum. The generic informal name for such confectioneries outside North America is 'sweet' (UK, Ireland, New Zealand), 'lolly', or 'lollypop' (Australia, New Zealand). In North America and the U.K, 'lollipop' refers specifically to sugar candy on a stick.
Etymology
"Candy" comes ultimately from an Indian word khanda 'a piece; a piece of sugar' (possibly of Dravidian origin) through Persian qand 'sugar', Arabic qandah 'candy', and French (sucre) candi.[1].
Manufacture
Candies are prepared by dissolving sugar in water or milk to form a syrup, and boiling it until it reaches the desired concentration, or starts to caramelize. Depending on the solvent and the end result of the process, the product may be called candy, caramel, toffee, fudge, praline, tablet or taffy. The recipe used also predicts how hard, soft, chewy or brittle the end result should be.
Sugar stages
The eventual texture of candy depends on 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 thus greater sugar concentrations result in hard, brittle candies, and lower temperatures result in softer candies. These "stages" of sugar cooking are:[2]
| Stage | Temperature in °F | Temperature in °C | Sugar concentration |
|---|---|---|---|
| thread | 230-233°F | 110-111°C | 80% |
| soft ball | 234-240°F | 112-115°C | 85% |
| firm ball | 244-248°F | 118-120°C | 87% |
| hard ball | 250-266°F | 121-130°C | 92% |
| soft crack | 270-290°F | 132-143°C | 95% |
| hard crack | 295-310°F | 146-154°C | 99% |
| clear liquid | 320°F | 160°C | 100% |
| brown liquid (caramel) | 338°F | 170°C | 100% |
| burnt sugar | 350°F | 177°C | 100% |
The names come from the process used to test the syrup before thermometers became affordable: a small spoonful of syrup was dropped into cold water, and the characteristics of the resulting lump were evaluated to determine the concentration of the syrup. Long strings of hardened sugar indicate "Thread" stage, while a smooth lump indicates "ball" stages, with the corresponding hardness described. The "crack" stages are indicated by a ball of candy so brittle that the rapid cooling from the water literally causes it to crack.
This method is still used today in some kitchens. A candy thermometer is much more convenient, but has the drawback of not automatically adjusting for local conditions such as altitude as the cold water test does.
Once the syrup reaches 340°F or higher, the sucrose molecules break down into many simpler sugars, creating an amber-colored substance known as caramel. This should not be confused with caramel candy, although it is the candy's main flavoring agent.
Non sugar based candy
Some candy like marshmallows and gummy bears are not made on base of sugar, but on base of gelatin, therefor not suited for vegetarians and/or vegans. There are however alternatives made on the base of bees wax.
Shelf life
The shelf life of candy is usually from two weeks to one year. [1] This life could be reduced if not stored in a cool, dry space.
See also
References
- ^ Oxford English Dictionary, Second Edition; Douglas Harper (2001-11). "candy". Online Etymology Dictionary. Retrieved 2006-09-12.
{{cite web}}: Check date values in:|date=(help); "candy". The American Heritage Dictionary of the English Language, Fourth Edition. Houghton Mifflin Company. 2000. Retrieved 2006-09-12. - ^ The Cold Water Candy Test, Exploratorium; Sugar Syrup Chart at Baking911
External links
- National Confectioners Association - information on a variety of candies
- Science of Candy - Descriptions and videos of hardness stages
- Candy Factory Tours - Listing by state