The fabrication of candies goes back a long ways: the first sweetener that is known about is honey.
Candies also originated in pharmaceutics, because sugar was used to cover the nasty taste of some medicines. Today sugar is used in very sophisticated ways as making candies has become more specialized to the point where it has turned into a form of art.
In general the word “candy” is used to describe the large amount of sugar sweets that we know of today. There are roasted sweets, toffees and hard candy, marshmallows, gummies, chocolate fillings etc are all some of the examples of the type of candy made these days.
In this site we will show some of the techniques that are used in the elaboration of marshmallows and gummies. As you will see, despite the fact that each of these products has its own particularities, the processing, and in general, all candies, are based on two principles: the solubility of the sugar in water and the boiling point of saturated sugar solutions, which indicates the concentration of the syrup and determines the texture of the candy.
Candy is produced by crystallization of the saccharose starting from a supersaturated solution. The differences that exist between them depend on the water content, the grade that the crystallization of saccharose has had and the amount of fat or milk, which allows the formation of emulsions and flavoring agents.
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Some Useful Considerations For The Elaboration Of Marshmallows |
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