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
solidwillcontainonly1or2%moisture,then
pouringthesyrupontoasurfaceandcoolingit
down, kneading in colors and flavors while
it’s still malleable, and shaping it. The very
high sugar concentration makes this syrup
liabletoformcrystalsattheslightestexcuse,
so a substantial proportion of corn syrup is
usedtopreventthisandproduceaclearsugar
glass. The high cooking temperatures also
encouragecaramelizationandayellow-brown
discoloration,whicharenotdesirableinthese
candies; they’re often manufactured under
reducedpressure,whichallowsthemtoreach
the proper sugar concentration at a lower
temperature.
TheCompositionofSomePopular
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).
IntentionallyCrystallineHardCandiesThe
developmentofcrystalsisconsideredadefect
inmanyhardcandies,andresultsfromtoo

littleinterferingcornsyrup,orthe
introductionofseedcrystalsfromthepan
sides,ortoomuchmoistureinthesyrup.But
somehardcandiesareintentionally
manipulatedtoformtinycrystals,whichgive
thecandya“short,”morecrumblytexture.