Sugar candy

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Sugar candy - large crystals of sugar produced from concentrated solutions, often called rock candy in America Kandiszucker weiss.jpg
Sugar candy – large crystals of sugar produced from concentrated solutions, often called rock candy in America

Sugar candy is any candy whose primary ingredient is sugar. The main types of sugar candies are hard candies, fondants, caramels, jellies, and nougats. [1] 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. [2]

Contents

Sugar candy is a sub-type of candy, which includes sugar candies as well as chocolates, chewing gum and other sweet foods. Candy, in turn, is a sub-type of confectionery, which also includes sweet pastries and sometimes ice cream. [3]

History

The oldest sugar candies are presumed to have been made where the sugar cane plant was domesticated. [4] Sugar cane probably originated in Papua New Guinea, and from there was taken to Southeast Asia and other Pacific Islands, and ultimately to India and China. [4] From India, sugar spread to the Arab states and eventually to Europe.

Traditional uses

Brown sugar candy resulting from caramelisation Brauner Kandiszucker.jpg
Brown sugar candy resulting from caramelisation

Sugar candy is often used to sweeten tea. Northern Germany, specifically East Frisia, has an established tea culture, where a large crystal of sugar candy (Kandiszucker or in the regional dialect Kluntje) is placed at the bottom of the cup and the hot tea added, which cracks and dissolves the crystal. [5] Similarly in Iran, tea is consumed with sugar candy (called nabat) placed either in the tea or in the mouth. [6] In China, sugar candy is used to sweeten Chrysanthemum tea as well as Cantonese dessert soups and the liquor baijiu .

Sugar candy is a common ingredient in Chinese cooking, and many households have sugar candy available to marinate meats and add to stir fry. Sugar candy is also regarded as having medicinal properties and is used to prepare food such as yao shan. It is a common ingredient in Tamil cuisine, particularly in the Sri Lankan city of Jaffna.

Classification

In candy classification, rock-hard sugar candies that look similar to real crystals actually have an amorphous crystal structure, not a crystalline one. Rock-Candy-Closeup.jpg
In candy classification, rock-hard sugar candies that look similar to real crystals actually have an amorphous crystal structure, not a crystalline one.

Chemically, sugar candies are broadly divided into two groups: crystalline candies and amorphous candies. [7] Crystalline candies are not as hard as crystals of the mineral variety, but derive their name and their texture from their microscopically organized sugar structure, formed through a process of crystallization, which makes them easy to bite or cut into. Fudge, creams, and fondant are examples of crystalline candies. Amorphous candies have a disorganized crystalline structure. They usually have higher sugar concentrations, and the texture may be chewy, hard, or brittle. Hard candies, such as lollipops, caramels, nut brittles and toffees are all examples of amorphous sugar candies, even though some of them are as hard as rocks and resemble crystals in their overall appearance. [7]

Crystalline sugar candies are chemically described as having two phases, because the tiny, solid sugar crystals are suspended in a thick liquid solution. [8] These are also called grained candies, because they can have a grainy texture. Amorphous sugar candies have only one phase, which is either solid or liquid, and do not have a grainy texture, so they may be called ungrained. [8]

Commercially, sugar candies are often divided into three groups, according to the amount of sugar they contain: [7]

Each of these three groups contains both crystalline (grained) and amorphous (ungrained) sugar candies.

Types

Colorfully wrapped hard candy is a traditional treat for children sold in Kaziuko muge, Lithuania Kaziuko muge saldainiai.JPG
Colorfully wrapped hard candy is a traditional treat for children sold in Kaziuko mugė, Lithuania
Hard candies and pulled candies
Hard candies (also called boiled sweets) are single-phase, amorphous sugar candies that are commonly made from a combination of sucrose and glucose syrups. [8] They are typically about 98% or more solid sugar. They have a glassy, translucent appearance. Pulled candy, like rock or Brach's starlight mints, is a hard candy that has been pulled or stretched to incorporate air. This process makes the candy opaque, as the air bubbles that are incorporated lead to more light being reflected back.
Fondants
Fondant candy is a partly crystallized, two-phased candy. [8] It is about 88% sugar by weight, usually with much more sucrose than glucose. In making fondant, a stiff sugar paste is cooked to a high temperature, then carefully cooled in order to let the sugar soften and mechanically beaten to produce the desired texture.
Caramels and toffees
Caramel is also used as an ingredient in other confections, such as a coating for caramel apples. Closeup of caramel apples (7714802530).jpg
Caramel is also used as an ingredient in other confections, such as a coating for caramel apples.
Caramels contain milk and are cooked to a lower temperature than most sugar candies; toffees are similar, but use less milk and are cooked hotter. [8] In both cases, the milk protein causes these emulsified sugar candies to hold their shapes and prevents the sugars from crystallizing. Their brown colour is due to a Maillard reaction between the milk protein and the sugars.
Fudges
Fudge is defined by its texture, and many kinds do not contain any chocolate. Fudge in Newquay (5937).jpg
Fudge is defined by its texture, and many kinds do not contain any chocolate.
Fudges, which are made in a wide variety of flavours, are essentially two-phased, crystallized caramels, with a short texture (easily broken). [8] Sugar crystals are formed either due to agitation or the addition of crystal seeds in the form of powdered sugar or crushed fondant candy. The texture depends on the number and size of sugar crystals, the fat content, and the dispersion of milk solids.
Nougats and marshmallows
Nougats and marshmallows are confectionery foams, full of air. [8] In the final product, there is often as much air, or even more, than sugar; for marshmallows, a ratio of 5 parts air to two parts syrup by volume is typical. Chemically, they may be single-phase or two-phased. Marshmallows are stabilized by a colloid like gelatin. Compared to nougats, marshmallows have higher moisture content, are softer and more rubbery, and dry out more easily.
Jellies and gums
Jellies and gums are thick, liquid sugar candies. [8] Gums, such as wine gums, are drier than jellies. They are made from sugar syrup plus a gelling agent. They are cooked to the lowest temperature of all sugar candies and consequently have the highest water content of sugar candies, about 20 to 25% water. Their stiffness depends on the type and amount of gelling agent, the final concentration, the pH of the product, and other factors. The most popular forms of gelling agent are gelatin, agar-agar, starch (more typical of American jelly candies), and pectin (more typical of European candies). These produce different effects. For example, starch produces cloudy jellies, while high-methoxyl pectin produces clear ones. Agar-based jellies are harder to dissolve, and gelatin-based jellies have a more rubbery texture.
Nut pastes
The most common nut paste candy is marzipan, which is an almond nut paste. [8] Nut pastes are made by mixing crushed nuts with a sugar syrup.
Panned candies
Candy-coated peanuts are called dragees. Dragee "Arakhis v sakharnoi glazuri" 02.jpg
Candy-coated peanuts are called dragees.
Panned candy is a category of sugar candy that includes dragées and comfits. [8] These sugar candies are formed by coating nuts, preserved fruits, or other sugar candies with either sugar or chocolate in a revolving pan.
Pralines, truffles, and noisettes
There is significant variation among pralines, truffles, and noisettes. [8] In general, they involve roasting nuts in a high-temperature sugar syrup, and then grinding the cooled result into a paste.
Lozenge pastes and cream pastes
Conversation hearts are a non-medicinal lozenge paste candy. Sweethearts.jpg
Conversation hearts are a non-medicinal lozenge paste candy.
Lozenge paste is a candy made by combining fine sugar with a natural gum like gum arabic. [8] The paste is stamped, cut, and dried until almost no water content remains. Conversation hearts are an example of lozenge paste candies that have been manufactured for over a century. [9] A cream paste may include gelatin and is not dried as completely.
Licorice
Licorice is a candy flavored by liquorice plants. [8] It is usually a stiff, gelatinous paste.

Medicinal uses

Historically, candy was used not only as food but also as pharmaceutical preparations, to disguise the unpleasant taste of the drug ingredients. Cough drops and some other drugs show this heritage in the form of sugar tablets containing drugs, active drug ingredients being added to hard candies, and panned sugar coatings surrounding unpalatable pills. [10]

During the Middle Ages, Thomas Aquinas authorized the consumption of sugar candy during the fasting period of Lent, because "sugared spices" (such as comfits) were, in his opinion, digestive aids on par with medicine rather than food. [11]

Storage and shelf life

Shelf life is largely determined by the amount of water present in the candy and the storage conditions. [12] High-sugar candies, such as hard candies, can have a shelf life of many years if kept covered in a dry environment. Spoilage for low-moisture candies tends to involve a loss of shape, color, texture and flavor, rather than the growth of dangerous microbes. Impermeable packaging can reduce spoilage due to storage conditions.

Candies spoil more quickly if they have different amounts of water in different parts of the candy (for example, a candy that combines marshmallow and nougat), or if they are stored in high-moisture environments. [12] This process is due to the effects of water activity, which results in the transfer of unwanted water from a high-moisture environment into a low-moisture candy, rendering it rubbery, or the loss of desirable water from a high-moisture candy into a dry environment, rendering the candy dry and brittle.

Another factor, affecting only non-crystalline amorphous sugar candies, is the glass transition process. [12] This can cause amorphous candies to lose their intended texture.

Art and literature

In George Orwell's satirical book Animal Farm which equates the Soviet Union with an animal farm ruthlessly dominated by a ruling class of pigs, a raven called Moses regales Animal Farm's denizens with tales of a wondrous place beyond the clouds called "Sugarcandy Mountain, that happy country where we poor animals shall rest forever from our labours!" Orwell portrays established religion as "the black raven of priestcraft—promising pie in the sky when you die, and faithfully serving whoever happens to be in power." The pigs bring the exiled raven back (Ch. IX), as Stalin brought back the Russian Orthodox Church.

See also

Related Research Articles

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<span class="mw-page-title-main">Confectionery</span> Prepared foods rich in sugar and carbohydrates

Confectionery is the art of making confections, which are food items that are rich in sugar and carbohydrates. Exact definitions are difficult. In general, however, confectionery is divided into two broad and somewhat overlapping categories: bakers' confections and sugar confections. The occupation of confectioner encompasses the categories of cooking performed by both the French patissier and the confiseur.

<span class="mw-page-title-main">Candy</span> Sweet confection

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.

<span class="mw-page-title-main">Caramel</span> Confectionery product made by heating sugars

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<span class="mw-page-title-main">Marshmallow</span> Sugar-based confection

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.

<span class="mw-page-title-main">Praline (nut confection)</span> Confection made with nuts

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<span class="mw-page-title-main">Fudge</span> Type of sugar candy

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.

<span class="mw-page-title-main">Lollipop</span> Type of candy, usually hard and mounted on a stick

A lollipop is a type of sugar candy usually consisting of hard candy mounted on a stick and intended for sucking or licking. Different informal terms are used in different places, including lolly, sucker, sticky-pop, etc. Lollipops are available in many flavors and shapes.

<span class="mw-page-title-main">Caramel apple</span> Apple covered with caramel and sometimes nuts

Caramel apples or toffee apples are whole apples covered in a layer of caramel. They are created by dipping or rolling apples-on-a-stick in hot caramel, sometimes then rolling them in nuts or other small savories or confections, and allowing them to cool. When these additional ingredients, such as nut toppings, are added, the caramel apple can be called a taffy apple.

<span class="mw-page-title-main">Fondant icing</span> Icing used on cakes and pastries

Fondant icing, also commonly called simply fondant, is an icing used to decorate or sculpt cakes and pastries. It is made from sugar, water, gelatin, vegetable oil or shortening, and glycerol. It does not have the texture of most icings; rolled fondant is akin to modelling clay, while poured fondant is a thick liquid. The flavor is generally considered a weak point, as it is sweet and chalky. It is generally chosen for its appearance rather than the way it tastes.

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The following outline is provided as an overview of and topical guide to chocolate:

<span class="mw-page-title-main">Hard candy</span> Form of sugar candy

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.

<span class="mw-page-title-main">Candy making</span> Preparation and cookery of candies and sugar confections

Candy making or candymaking is the preparation and cookery of candies and sugar confections. Candy making includes the preparation of many various candies, such as hard candies, jelly beans, gumdrops, taffy, liquorice, cotton candy, chocolates and chocolate truffles, dragées, fudge, caramel candy, and toffee.

References

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  5. "Bundesweites Verzeichnis Immaterielles Kulturerbe : Ostfriesische Teekultur". Unesco.de. Retrieved 8 June 2018.
  6. "Sweet Tea, Persian Style". www.mypersiancorner.com. Archived from the original on 2015-12-28. Retrieved 2018-02-20.
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  9. "Candy History: Sweethearts". NECCO. 2014.
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