Candy Making Introduction

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Foolproof Toffee Recipe Sugar confectionery refers to a large range of food items, which includes candy. Its main ingredient is crystalline sugar (sucrose), sometimes along with its close relative, glucose or corn syrup. Candy comes in a variety of forms and can be classified by its PREPARATION METHOD, which determines whether it will be CRYSTALLINE or NON-CRYSTALLINE in nature. Chocolate, a crystalline candy, is discussed in a separate section. See also CANDY - SYRUP TEMPERATURE CHART and CANDY STORAGE.

Crystalline candies, have sugar crystals present in different sizes. Tiny crystals result in soft, creamy and smooth textures, and candy known as: Divinity, Fondant, Fudge, Marshmallows, Maple Sugar Candy, Nougat, and Pralines. Larger crystals result in types such as Rock Candy.

Noncrystalline candies are those where the sugar is present without form (amorphous), and include those called: Brittle, Butterscotch, Caramel, Gummy Candies (Jelly Beans, Gummy bears, Gumdrops), Hard Candy, and Toffee.