Candy: Difference between revisions
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Candy is made by dissolving sugar in water and heating the [[solution]] until the desired concentration is reached. High sugar concentrations make hard candy, medium make soft candy, and low make chewy candy. |
Candy is made by dissolving sugar in water and heating the [[solution]] until the desired concentration is reached. High sugar concentrations make hard candy, medium make soft candy, and low make chewy candy. |
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==Etymology== |
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"Candy" comes ultimately from an [[Indian languages|Indian]] word ''khanda'' 'a piece; a piece of sugar' (possibly of [[Dravidian language|Dravidian]] origin) through [[Persian language|Persian]] ''qand'' 'sugar', [[Arabic language|Arabic]] ''qandah'' 'candy', and [[French language|French]] ''(sucre) candi''.<ref>[[Oxford English Dictionary]], Second Edition; {{cite web|author = Douglas Harper|title = candy|work = Online Etymology Dictionary|date = 2001-11|url = http://www.etymonline.com/index.php?term=candy|accessdate = 2006-09-12}}; {{cite web|title = candy|work = The American Heritage Dictionary of the English Language, Fourth Edition|publisher = Houghton Mifflin Company|date = 2000|url = http://www.bartleby.com/61/55/C0065500.html|accessdate = 2006-09-12}}</ref>. |
"Candy" comes ultimately from an [[Indian languages|Indian]] word ''khanda'' 'a piece; a piece of sugar' (possibly of [[Dravidian language|Dravidian]] origin) through [[Persian language|Persian]] ''qand'' 'sugar', [[Arabic language|Arabic]] ''qandah'' 'candy', and [[French language|French]] ''(sucre) candi''.<ref>[[Oxford English Dictionary]], Second Edition; {{cite web|author = Douglas Harper|title = candy|work = Online Etymology Dictionary|date = 2001-11|url = http://www.etymonline.com/index.php?term=candy|accessdate = 2006-09-12}}; {{cite web|title = candy|work = The American Heritage Dictionary of the English Language, Fourth Edition|publisher = Houghton Mifflin Company|date = 2000|url = http://www.bartleby.com/61/55/C0065500.html|accessdate = 2006-09-12}}</ref>. |
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Revision as of 03:30, 29 January 2007
Candy or sugar candy is a confectionery made from crystallized sugar, or more generally in some areas (notably North America) also includes other sweets such as candy bars, chocolates, licorice, and chewing gum. Candy is enjoyed throughout the world for its sweetness.
The generic informal name for confectionaries outside North America is 'sweet' (UK, New Zealand), 'lolly', or 'lollypop' (Australia, New Zealand). In North America, 'lollipop' refers specifically to sugar candy on a stick.
Candy is made by dissolving sugar in water and heating the solution until the desired concentration is reached. High sugar concentrations make hard candy, medium make soft candy, and low make chewy candy.
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"Candy" comes ultimately from an Indian word khanda 'a piece; a piece of sugar' (possibly of Dravidian origin) through Persian qand 'sugar', Arabic qandah 'candy', and French (sucre) candi.[1].
Manufacture
Candies are prepared by dissolving sugar in water or milk to form a syrup, and boiling it until it starts to caramelize. Depending on the solvent and the end result of the process, the product may be called candy, caramel, toffee, fudge, praline, tablet or taffy. The recipe used also predicts how hard, soft, chewy or brittle the end result should be.
Sugar stages
The eventual texture of candy depends on the sugar concentration, which can be gauged by the boiling point of the solution, since higher sugar concentrations elevate it. As the syrup is heated, it boils, the sugar concentration rises by water evaporation, and raises the boiling point further. The relationship between the boiling point and the sugar concentration is predictable, and a particular temperature corresponds precisely to a particular sugar concentration. In general, higher temperatures and thus greater sugar concentrations result in hard, brittle candies, and lower temperatures result in softer candies. These "stages" of sugar cooking are:[2]
| Stage | Temperature in °F | Temperature in °C | Sugar concentration |
|---|---|---|---|
| thread | 230-233°F | 110-111°C | 80% |
| soft ball | 234-240°F | 112-115°C | 85% |
| firm ball | 244-248°F | 118-120°C | 87% |
| hard ball | 250-266°F | 121-130°C | 92% |
| soft crack | 270-290°F | 132-143°C | 95% |
| hard crack | 295-310°F | 146-154°C | 99% |
| clear liquid | 320°F | 160°C | 100% |
| brown liquid (caramel) | 338°F | 170°C | 100% |
| burnt sugar | 350°F | 177°C | 100% |
The names come from the process used to test the syrup before thermometers became affordable: a small spoonful of syrup was dropped into cold water, and the characteristics of the resulting lump determine the concentration of the syrup. "Thread" stage produces long strings of hardened sugar, while "ball" stages result in a smooth lump with the corresponding hardness described. The "crack" stages create a ball of candy so brittle that the rapid cooling from the water literally causes it to crack. This method is still used today in some kitchens; however, a candy thermometer is much more convenient, but has the drawback of not automatically adjusting for local conditions such as altitude as the cold water test does.
Once the syrup reaches 340°F or higher, the sucrose molecules break down into many simpler sugars, creating an amber-colored substance known as caramel. This should not be confused with caramel candy, although it is the candy's main flavoring agent.
See also
References
- ^ Oxford English Dictionary, Second Edition; Douglas Harper (2001-11). "candy". Online Etymology Dictionary. Retrieved 2006-09-12.
{{cite web}}: Check date values in:|date=(help); "candy". The American Heritage Dictionary of the English Language, Fourth Edition. Houghton Mifflin Company. 2000. Retrieved 2006-09-12. - ^ The Cold Water Candy Test, Exploratorium; Sugar Syrup Chart at Baking911
External links
- National Confectioners Association - Learn more about all types of candy including non-chocolate, chocolate and gum - discover fun facts, recipes, holiday ideas and more.
- Science of Candy - Descriptions and videos of hardness stages
- Candy Factory Tours - Listing by state