Chemistry Reference
In-Depth Information
8.10.2 Noncrystalline Candies
Noncrystallineoramorphouscandiesaremuchsimplertomake.Thesugarsolutionmustsimply
containsuficientinterferingagentsorcooktoahighenoughtemperaturetopreventrecrystalliza-
tion.Intafies,butterscotch,brittles,andcaramels,eitherinvertedsugarintheformofmolassesor
acidthatwillproduceinvertedsugarorcornsyrupareaddedtothemixturetopreventtheformation
ofcrystalsinthecandy.Thesecandiesarecookedtoahighertemperaturethancrystallizedcandies
soastoreducethewatercontentto2%orless,whichalsopreventsrecrystallization(Gates1981).
Noncrystallinecandycanbecookedbydryheataswellasmoistheat.Somepeanutbrittles,for
example,aremadebymeltingdrysugar.Thebrittledoesnotrecrystallizebecausethelackofwater
duringthecoolingperiodcausesittotaketheformofanoncrystalline,glassysolid.
8.10.3 Fudge and Fondants
Fudge and fondant are a chewy candy grained or crystallized. They are manufactured using
a caramel base to which a fondant (a grained confection used to cause the crystallization of the
fudge'scaramelbase)isadded(Alexander1998).
Higherboilingtemperatures,longerboilingtimes,morefondant,andhighersucroseratioslead
tofastercrystallizationofsugarsinthefudgeandirmer,shortertextures. Textureiscoarseand
grittyifthetemperatureishigherthan52°C.
Fudgecanbeproducedbybatchorcontinuousprocesses(higherratiosofsucrosetoglucose10:1).
Fondantsaremadebymixingasupersaturatedsugarsolution(12%water)thatisusuallysucrose
withinvertedsugarorglucose-containingsyrup.Acombinationoflactoseandhoneycanbeused
instead.Thesolutionisboiledviaanopen-irekettle,steam-jacketedkettle,orvacuumboiler.Then,
inthecreamingstep,itiscooledwithintensemixingorbeating.Thesucrosetoglucoseratiois
80:20.Cooledfondantsareheatedto57°C-82°Candasyrupbobisaddedtothereheatedmixture.
Thebobsyrupcontainsahigherproportionofaglucose-containingsyrup(Alexander1998).
8.11 CaraMeLS
These belong to the chewy candy group because they incorporate proteins from dairy-based
ingredients,suchascondensedmilk,wheypowder,cream,orskimmilk.Proteinsreactwiththe
reducing sugars present, forming the pigments and distinctive lavor associated with caramels.
Lower temperatures are used, up to 121°C, for cooking except toffee, which is boiled at higher
temperatures,upto149°C,withaloweramountofdairyingredientsaddedandlessfat(Alexander
1998).
Lower-DEsyrupsareaddedtochewycandiestoincreasetheviscosityoftheformulaandpro-
ducealesssweetproduct.Fatsfrombutterandcreamhelpsoftencaramelsandactasreleaseagents
thatkeepthecandyfromstickingtotheteeth.
Gummedcandiesincludejellybeans,fruitslices,andgummybearsmadewithgums(pectins
oragar)orwithstarchusedtosettheshapeandtextureoftheproducts.Somegummedcandiesare
madewith40%honey.Regularcornsyrupsmaybeusedbecauseoftheircontrolofcrystallization
andhygroscopicity.
8.12 ICINGS
Sugar's role in icings is similar to that in candies. Sugar is the most important ingredient in
icings,providingsweetness,lavor,bulk,andstructure.
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