Hard candy

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For other uses, see Hard Candy (disambiguation).
Hard candy
HardCandy.jpg
Alternative names
Boiled sweet
Main ingredients
Syrup (sucrose, glucose, or fructose) or isomalt, citric acid, food colouring, flavouring
Variations Many (such as candy cane or lollipop)
Cookbook:Hard candy  Hard candy

A hard candy, or boiled sweet, is a sugar candy prepared from one or more sugar-based syrups that is boiled to a temperature of 160 °C (320 °F) to make candy. Among the many hard candy varieties are stick candy (such as the candy cane), lollipops, aniseed twists, and bêtises de Cambrai.

Hard candy is essentially 100% sugar by weight. Recipes for hard candy may use syrups of sucrose, glucose, fructose or other sugars. Sugar-free versions have also been created.

Once the syrup blend reaches the target temperature, the candy maker 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. The syrup concoction, which is now very thick, can be poured into a mold or tray to cool. When the syrup is cool enough to handle, it can be folded, rolled, or molded into the shapes desired. After the boiled syrup cools, it is called hard candy, since it becomes stiff and brittle as it approaches room temperature.

Chemistry[edit]

Chemically, sugar candies are broadly divided into two groups: crystalline candies and amorphous candies.[1] Crystalline candies are not as hard as crystals of the mineral variety, but derive their name and their texture from their microscopically organized sugar structure, formed through a process of crystallization, which makes them easy to bite or cut into. Amorphous candies have a disorganized crystalline structure. Hard candies are non-crystalline, amorphous candies containing about 98% (or more) solid sugar.[2]

Medicinal use[edit]

Red hard candies
Kongen af Danmark are Danish candies invented to convince the king of Denmark to take the medicine he had been prescribed, despite not liking the flavor.

Hard candies are historically associated with cough drops, both because sucking on sugar candy is comfortable for a sore throat, and also because many apothecaries used sugar candy to make their prescriptions more palatable to their customers.

Sugar-free[edit]

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.[3]

See also[edit]

Confectioners of boiled sweets[edit]

Notes[edit]

  1. ^ McWilliams, Margaret (2007). Nutrition and Dietetics' 2007 Edition. Rex Bookstore, Inc. pp. 177–184. ISBN 978-971-23-4738-2. 
  2. ^ NPCS (2013). Confectionery Products Handbook (Chocolate, Toffees, Chewing Gum & Sugar Free Confectionery). India: Asia Pacific Business Press. pp. 9–13. 
  3. ^ Edwards, W. P. (2000). The Science of Sugar Confectionery. Cambridge: Royal Society of Chemistry. ISBN 085404593-7. Retrieved 20 March 2014. 

References[edit]