1. Candy

2. Types of Candy Crystalline Candy Non-Crystalline Candy
Contains FINE sugar crystals.
Tastes smooth and creamy.
Examples: Fudge, Fondant, Divinity
Non-Crystalline Candy
Does not contain sugar crystals.
Chewy or brittle.
Examples: Caramels, Peanut Brittle, Toffee

3. Food Science Principles
All candy begins with SUGAR SYRUP.
Sugar Syrup
Sugar and liquid cooked to thick consistency.
Successful candy making depends on how you treat this syrup.
Important Equipment when making SUGAR SYRUP.
Candy Thermometer
Most accurate way to test candy temp.
Heavy Saucepan
Helps prevent scorching.

4. Food Science Continued
For Crystalline Candy
You want the sugar syrup to form SMALL and FINE crystals.
To produce these sugar crystals you must…
Heat the sugar syrup to a SPECIFIC temperature.
Cool the syrup to a SPECIFIC temperature.
Beat the syrup VIGOROUSLY.
For Noncrystalline Candy
You DO NOT want the sugar syrup to form crystals.
To prevent crystals…
Heat the syrup to a VERY high temperature.
Add an interfering agent. (Corn syrup, milk, cream, butter.)

5. Chocolate Types Other Products Melting Unsweetened: No Sugar
Bittersweet, Semisweet, Milk Chocolate: Progressively more Sugar
Other Products
Cocoa, White Chocolate, Imitation Chocolate
Do not contain Chocolate Liquor – not TRUE chocolate.
Melting
Double-boiler or Microwave stirring often.

6. Candy Making Tips
Use the recommended saucepan. Smaller or larger pans could affect the cooking time & quality.
Don’t double recipes! Increasing ingredients changes the cooking time.
Make candy on a cool, dry day. Heat, humidity, and altitude can affect quality.
Calibrate your thermometer every time you make candy!
If you don’t have a thermometer, use the cold water test.