|Syrup (sucrose, glucose, or fructose) or isomalt, citric acid, food colouring, flavouring|
|Many (such as candy cane or lollipop)|
|Recipes at Wikibooks:|
|Media at Wikimedia Commons:|
A hard candy, or boiled sweet, is a candy prepared from one or more syrups boiled to a temperature of 160 °C (320 °F). After a syrup boiled to this temperature cools, it is called hard candy, since it becomes stiff and brittle as it approaches room temperature. Hard candy recipes variously call for syrups of sucrose, glucose, or fructose.
Once the syrup blend reaches the target temperature, the confectioner removes it from the heat source, and may add citric acid, food dye, and some flavouring, such as a plant extract, essential oil, or flavorant. One might then pour the syrup concoction (which is now very viscous) into a mold or tray to cool. When the syrup is cool enough to handle, one can fold, roll, and mold it into the shapes desired.
Hard candies and throat lozenges prepared without sugar employ isomalt as a sugar substitute, and are sweetened further by the addition of an artificial sweetener, such as aspartame, or a sugar alcohol, such as xylitol.
Confectioners of boiled sweets
- John Millar & Sons
- Jolly Rancher (now a division of The Hershey Company)
- Maxons Ltd, manufacturer of Black Bullets
- Public Displays of Confection manufacturers of Image Candy
- "Temporary Metal Fences / Asphalt Shingles / Expanded Polystyrene Products / Hard Candies". How It's Made. Season 2. Episode 4. Science Channel.
- Sherman, Bob. "Basic Hard Candy Making Instructions". Williston Park, New York: Bobby's Craft Boutique. Retrieved 20 March 2011.
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