On food and cooking the science and lore of the kitchen ( PDFDrive ) 1287
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theheatgoesintotheworkofevaporating
watermoleculesfromthesyrup,andlessinto
actuallyraisingthetemperatureofthesyrup;
sothesyruptemperaturerisesonlygradually.
Butasthesugarconcentrationpasses80%,
there’ssolittlewaterleftthatboththe
temperatureofthesyrupanditsboilingpoint
risemorerapidly.Astheconcentration
approaches100%,thetemperaturerisesvery
fast,andcaneasilyovershootthedesired
rangeandbrownorscorchthesugar.Toavoid
this,thecookshouldreducetheheattoward
theendofcookingandkeepacarefuleyeon
thesyruptemperature.
SettingtheSugarStructure:CoolingandCrystallization
Thefinaltextureofacandyisdeterminedby
thewayinwhichthesugarmoleculesinthe
cookedsyrupcoolandsettleintoasolid
structure.Ifthesugarformsafewlarge
crystals,thenthecandytexturewillbecoarse
andgrainy.Ifitformsmanymillionsof
microscopiccrystalsthatarelubricatedby
justtherightamountofsyrup,thenthecandy
willbesmoothandcreamy.Andifitformsno
crystalsatall,thenitwillbeahard,
monolithicmass.Thetrickieststageofcandy
makingthuscomesafterthecooking,when
thesyrupcoolsfrom250–350ºF/120–175ºC
downtoroomtemperature.Therateof
cooling,themovementofthesyrup,andthe
presenceofthesmallestparticlesofdustor
sugarcanhavedrasticeffectsonthecandy’s
structureandtexture.
ConfectionsandtheSugarSyrups
They’reMadefrom
Sugar confections are made from syrups
with particular sugar concentrations. This
chart lists some common confections and
twodistinguishingqualitiesoftheirsyrups.
SyrupBehavior
Syrup
