A crystal or crystalline solid is a solid material whose constituents are arranged in a highly ordered microscopic structure, forming a crystal lattice that extends in all directions. In addition, macroscopic single crystals are usually identifiable by their geometrical shape, consisting of flat faces with specific, characteristic orientations. The scientific study of crystals and crystal formation is known as crystallography. The process of crystal formation via mechanisms of crystal growth is called crystallization or solidification.
Confectionery is the art of making confections, or sweet foods. Confections are items that are rich in sugar and carbohydrates although exact definitions are difficult. In general, however, confections are divided into two broad and somewhat overlapping categories: bakers' confections and sugar confections.
Candy, alternatively called sweets or lollies, is a confection that features sugar as a principal ingredient. The category, also called sugar confectionery, encompasses any sweet confection, including chocolate, chewing gum, and sugar candy. Vegetables, fruit, or nuts which have been glazed and coated with sugar are said to be candied.
In physical chemistry, supersaturation occurs with a solution when the concentration of a solute exceeds the concentration specified by the value of solubility at equilibrium. Most commonly the term is applied to a solution of a solid in a liquid, but it can also be applied to liquids and gases dissolved in a liquid. A supersaturated solution is in a metastable state; it may return to equilibrium by separation of the excess of solute from the solution, by dilution of the solution by adding solvent, or by increasing the solubility of the solute in the solvent.
Marshmallow is a confectionery made from sugar, water and gelatin whipped to a solid-but-soft consistency. It is used as a filling in baking or molded into shapes and coated with corn starch. This sugar confection is inspired by a medicinal confection made from Althaea officinalis, the marsh-mallow plant.
Peanut butter is a food paste or spread made from ground, dry-roasted peanuts. It commonly contains additional ingredients that modify the taste or texture, such as salt, sweeteners, or emulsifiers. Consumed in many countries, it is the most commonly used of the nut butters, a group that also includes cashew butter and almond butter.
Vitrification is the full or partial transformation of a substance into a glass, that is to say, a non-crystalline amorphous solid. Glasses differ from liquids structurally and glasses possess a higher degree of connectivity with the same Hausdorff dimensionality of bonds as crystals: dimH = 3. In the production of ceramics, vitrification is responsible for their impermeability to water.
Rock candy or sugar candy, also called rock sugar, or crystal sugar, is a type of confection composed of relatively large sugar crystals. In some parts of the world, local variations are called Misri, nabat or navat.
Fudge is a type of confection that is made by mixing sugar, butter and milk. It has its origins in the 19th century United States, and was popular in the women's colleges of the time. Fudge can come in a variety of flavorings depending on the region or country it was made; popular flavors include fruit, nut, chocolate and caramel. Fudge is often bought as a gift from a gift shop in tourist areas and attractions.
Jolly Rancher is an American brand of sweet hard candy, gummies, jelly beans, lollipops, sour bites, and a line of soda put out by Elizabeth Beverage Company in 2004. Originally created in Colorado in the 1950s, the Jolly Rancher brand has been owned by The Hershey Company since 1996.
Crystallization is the process by which solids form, where the atoms or molecules are highly organized into a structure known as a crystal. Some ways by which crystals form are precipitating from a solution, freezing, or more rarely deposition directly from a gas. Attributes of the resulting crystal depend largely on factors such as temperature, air pressure, cooling rate, and in the case of liquid crystals, time of fluid evaporation.
Sugar candy is any candy whose primary ingredient is sugar. The main types of sugar candies are hard candies, fondants, caramels, jellies, and nougats. In British English, this broad category of sugar candies is called sweets, and the name candy or sugar-candy is used only for hard candies that are nearly solid sugar.
Caramel corn or caramel popcorn is a confection made of popcorn coated with a sugar or molasses based caramel candy shell that is normally less than 1mm thick. Typically a sugar solution or syrup is made and heated until it browns and becomes thick, producing a caramelized candy syrup. This hot candy is then mixed with popped popcorn, and allowed to cool. Sometimes, a candy thermometer is used, as making caramel is time-consuming and requires skill to make well without burning the sugar. The process creates a sweet flavored, crunchy snack food or treat. After coating with the candy syrup, some varieties are baked in an oven to crisp the mixture. Mixes sometimes contain nuts, such as peanuts, pecans, almonds, or cashews.
An ice pop is a liquid/cream-based frozen dessert on a stick. Unlike ice cream or sorbet, which are whipped while freezing to prevent ice crystal formation, an ice pop is frozen while at rest, becoming a solid block of ice with an icy texture. It is a fusion of flavored liquid, like juice or a sweetened water-based liquid. The stick is used as a handle to hold it. Without a stick, the frozen product would be a freezie. It can be calorie restricted, but commercial options usually contain added sugars, corn syrup and artificial ingredients.
Sherbet is a fizzy, sweet powder, usually eaten by dipping a lollipop or liquorice, using a small spoon, or licking it from a finger.
Stick candy is a long, cylindrical variety of hard candy, usually four to seven inches in length and 1/4 to 1/2 inch in diameter, but in some extraordinary cases up to 14 inches in length and two inches in diameter. Like candy canes, they usually have at least two different colors swirled together in a spiral pattern, resembling a barber's pole.
The following outline is provided as an overview of and topical guide to chocolate:
A hard candy, or boiled sweet, is a sugar candy prepared from one or more sugar-based syrups that is heated to a temperature of 160 °C (320 °F) to make candy. Among the many hard candy varieties are stick candy such as the candy cane, lollipops, rock, aniseed twists, and bêtises de Cambrai. "Boiled" is a misnomer, as sucrose melts fully at approximately 186 °C. Further heating breaks it into glucose and fructose molecules before it can vaporize.
A cake pop is a form of cake styled as a lollipop. Cake crumbs are mixed with icing or chocolate, and formed into small spheres or cubes in the same way as cake balls, before being given a coating of icing, chocolate or other decorations and attached to lollipop sticks. Cake pops can be a way of using up leftover cake or cake crumbs.
