Candy

This article is about the type of confection generally. For specific types of candy, see Candies. For other uses, see Candy (disambiguation).

"Fun size" redirects here. For the movie with the same name, see Fun Size.

Candy

M&Ms, a candy-coated chocolate
Type	Confectionery
Main ingredients	Sugar or honey, water
Media: Candy

A selection of mixed candy.

Kompeitō is a traditional Japanese candy. Its production takes between 7 to 10 days.

Chikki are homemade candies popular in India as well as in Brazil, where similar peanut-based candies are called Pé-de-moleque.

Batasha are one of many traditional candies found in South Asia. Flavored varieties include nuts, mint or natural colors.

Candy, specifically sugar candy, is a confection made from a concentrated solution of sugar in water, to which flavorings and colorants are added. Candies come in numerous colors and varieties and have a long history in popular culture.

The Middle English word "candy" began to be used in the late 13th century, coming into English from the Old French çucre candi, derived in turn from Persian Qand (=قند) and Qandi (=قندی), "cane sugar", probably derived from Sanskrit word khanda (खण्ड) "piece (of sugar)," perhaps from Dravidian (cf. Tamil kantu for candy, or kattu "to harden, condense"). In North America, candy is a broad category that includes candy bars, chocolates, licorice, sour candies, salty candies, tart candies, hard candies, taffies, gumdrops, marshmallows, and more. Vegetables or fruit, or nuts which have been glazed and coated with sugar are said to be candied.

Outside North America, the generic English-language name for candy is sweets or confectionery (United Kingdom, Ireland, South Africa and other commonwealth countries). In Australia and New Zealand, small pieces of sweet substance are known as "lollies".

In North America, Australia, NZ and the UK, the word "lollipop" refers specifically to sugar candy with flavoring on a stick. While not used in the generic sense of North America, the term candy is used in the UK for specific types of foods such as candy floss (cotton candy in North America and fairy floss in Australia), and certain other sugar based products such as candied fruit.

A popular candy in Latin America is the so-called pirulín (also known as pirulí), which is a multicolor, conic-shaped hard candy of about 10 to 15 cm long, with a sharp conical or pyramidal point, with a stick in the base, and wrapped in cellophane.

The global sales of sugar confectionery candy market in 2010 were about $57.5 billion.

History

Before sugar was readily available, candy was made from honey. Honey was used in Ancient China, Middle East, Egypt, Greece and the Roman Empire to coat fruits and flowers to preserve them or to create forms of candy. Candy is still served in this form today, though now it is more typically seen as a type of garnish.

Candy was originally a form of medicine, either used to calm the digestive system or cool a sore throat. In the Middle Ages candy appeared on the tables of only the most wealthy at first. At that time it began as a combination of spices and sugar that was used as an aid to digestive problems. Digestive problems were very common during this time due to the constant consumption of food that was neither fresh nor well balanced. Banquet hosts would typically serve these types of ‘candies’ at banquets for their guests. One of these candies, sometimes referred to as a 'chamber spice', was made with cloves, ginger, aniseed, juniper berries, almonds and pine kernels dipped in melted sugar.

In the United States

The first candy came to America in the early eighteenth century from Britain and France. Only a few of the early colonists were proficient in sugar work and were able to provide the sugary treats for the very wealthy. Rock candy, made from crystallized sugar, was the simplest form of candy, but even this basic form of sugar was considered a luxury and was only attainable by the rich. In contrast, since 1979 the world has produced more sugar than can be sold, making it very attainable and cheap.

The candy business underwent a drastic change in the 1830s when technological advances and the availability of sugar opened up the market. The new market was not only for the enjoyment of the rich but also for the pleasure of the working class as well. There was also an increasing market for children. Confectioners were no longer the venue for the wealthy and high class but for children as well. While some fine confectioners remained, the candy store became a staple of the child of the American working class. Penny candies epitomized this transformation of candy. Penny candy became the first material good that children spent their own money on. For this reason candy store-owners relied almost entirely on the business of children to keep them running. Even penny candies were directly descended from medicated lozenges that held bitter medicine in a hard sugar coating.

In 1847, the invention of the candy press (also known as a toy machine) made it possible to produce multiple shapes and sizes of candy at once. In 1851, confectioners began to use a revolving steam pan to assist in boiling sugar. This transformation meant that the candy maker was no longer required to continuously stir the boiling sugar. The heat from the surface of the pan was also much more evenly distributed and made it less likely that the sugar would burn These innovations made it possible for only one or two people to successfully run a candy business.

Classification

Chemically, sugar candies are broadly divided into two groups: crystalline candies and amorphous candies. 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. Fudge, creams, and fondant are examples of crystalline candies. Amorphous candies have a disorganized crystalline structure. They usually have higher sugar concentrations, and the texture may be chewy, hard, or brittle. Caramels, nut brittles and toffees are examples of amorphous candies.

Commercially, candies are often divided into three groups, according to the amount of sugar they contain:

• 100% sugar (or nearly so), such as hard candies or creams
• 95% sugar or more, with up to 5% other ingredients, such as marshmallows or nougats, and
• 75 to 95% sugar, with 5 to 25% other ingredients, such as fudge or caramels.

Each of these three groups contains both crystalline and amorphous candies.

Manufacture

Fruit-shaped hard candy.

Pantteri is a Finnish candy. The colored ones are fruity, while black are salmiakki (salty liquorice-flavored), a flavor popular in Nordic and Baltic countries.

Candy is made by dissolving sugar in water or milk to form a syrup, which is boiled until it reaches the desired concentration or starts to caramelize. The type of candy depends on the ingredients and how long the mixture is boiled. Candy comes in a wide variety of textures, from soft and chewy to hard and brittle. Some examples are: caramel candy, toffee, fudge, praline, tablet, gumdrops, jelly beans, rock candy, lollipops, taffy, cotton candy, candy canes, peppermint sticks, peanut brittle, chocolate-coated raisins or peanuts, hard candy (called boiled sweets in British English) and candy bars.

Sugar stages

The final texture of candy depends on the sugar concentration. As the syrup is heated, it boils, water evaporates, the sugar concentration increases, and the boiling point rises. A given temperature corresponds to a particular sugar concentration. In general, higher temperatures and greater sugar concentrations result in hard, brittle candies, and lower temperatures result in softer candies. The stages of sugar cooking are as follows:

Stage	Temperature	Sugar concentration
thread (e.g., syrup)	110 to 112 °C (230 to 234 °F)	80%
soft ball (e.g., fudge)	112 to 116 °C (234 to 241 °F)	85%
firm ball (e.g., caramel candy)	118 to 120 °C (244 to 248 °F)	87%
hard ball (e.g., nougat)	121 to 130 °C (250 to 266 °F)	92%
soft crack (e.g., salt water taffy)	132 to 143 °C (270 to 289 °F)	95%
hard crack (e.g., toffee)	146 to 154 °C (295 to 309 °F)	99%
clear liquid	160 °C (320 °F)	100%
brown liquid (e.g., caramel)	170 °C (338 °F)	100%
burnt sugar	177 °C (351 °F)	100%

The names come from the methods used to test the syrup before thermometers became affordable. The "thread" stage is tested by cooling a little syrup, and pulling it between the thumb and forefinger. When the correct stage is reached, a thread will form. This stage is used for making syrups. For subsequent stages, a small spoonful of syrup is dropped into cold water, and the characteristics of the resulting lump are evaluated to determine the concentration of the syrup. A smooth lump indicates "ball" stages, with the corresponding hardness described. At the "soft crack" stage, the syrup forms threads that are just pliable. At the "hard crack" stage, the threads are brittle.

This method is still used today in some kitchens. A candy thermometer is 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 171 °C (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.

Candy and vegetarianism

Traditional holiday candy house.

Candy at a souq in Damascus, Syria.

Some candy, including marshmallows and gummi bears, contain gelatin derived from animal collagen, a protein found in skin and bones, and is thus avoided by vegetarians and vegans. "Kosher gelatin" is also unsuitable for vegetarians and vegans, as it is derived from fish bones. Other substances, such as agar, pectin, starch and gum arabic may also be used as setting and gelling agents, and can be used in place of gelatin.

Other ingredients commonly found in candy that are not suitable for vegetarian or vegan diets include carmine, a red dye made from cochineal beetles, and confectioner's glaze, which may contain wings or other insect parts.

Shelf life

Because of its high sugar concentration, bacteria are not usually able to grow in candy. As a result, the shelf life of candy is longer than for many foods. Most candies can be safely stored in their original packaging at room temperature in a dry, dark cupboard for months or years. As a rule, the softer the candy or the damper the storage area, the sooner it goes stale.

Shelf life considerations with most candies are focused on appearance, taste, and texture, rather than about the potential for food poisoning. That is, old candy may not look pretty or taste very good, even though it is very unlikely to make the eater sick. Candy can be made unsafe by storing it badly, such as in a wet, moldy area. Typical recommendations are these:

• Hard candy may last indefinitely in good storage conditions.
• Milk chocolates and caramels usually become stale after about one year.
• Dark chocolate lasts up to two years.
• Soft or creamy candies, like candy corn, may last 8 to 10 months in ideal conditions.
• Chewing gum and gumballs may stay fresh as long as 8 months after manufacture.

Health aspects

Cavities

Candy generally contains sugar, which can be involved in tooth decay causing cavities. Sugar is a food for several types of bacteria commonly found in the mouth, particularly Streptococcus mutans; when the bacteria metabolize the sugar they create acids in the mouth which demineralize the tooth enamel and can lead to dental caries. To help prevent this dentists recommend that individuals should brush their teeth regularly, particularly after every meal and snack.

Sugar is often cited as the source of insufficient dentistry, but is in fact the streptococcus bacteria that feed on sugar, not the sweet substance itself, that causes poor teeth. The bacteria eats away tooth enamel the longer it stays in contact with teeth, so the amount of sugar consumed is less important than the time it is left on and in between the teeth.

Glycemic index

Most candy, particularly low-fat candy, has a high glycemic index (GI), which means that it causes a rapid rise in blood sugar levels after ingestion. This is chiefly a concern for people with diabetes, but could also be dangerous to the health of non-diabetics.

Health benefits

Jelly beans

Candies that primarily consist of peppermint and mint, such as candy canes, have digestive benefits. Peppermint oil can help soothe an upset stomach by creating defense against irritable bowel syndrome and is effective in killing germs.

Mint-flavored gum increases short-term memory, heart rate, and the amount of oxygen in the brain. The correlation between heart rate and oxygen in the brain triggers short-term memory. Chewing gum can also provide a burst of insulin in the anticipation for food.

When eaten in moderation, dark chocolate can have health benefits. The cocoa in chocolate can help reduce the risk of heart disease. Vitamins and minerals such as calcium, magnesium, and sodium can be found in chocolate, as well as antioxidants.

Non-consumers of candy had a higher mortality rate than consumers of candy, both frequent and occasional. Non-consumers typically eat less red meat and salads, drink more and are also more prone to smoking. Candy consumption is associated with longevity, with candy consumers enjoying an average of 0.92 years of longer life. Greater consumption of candy was not associated with progressively lower mortality. Mortality was lowest among those consuming candy 1–3 times a month and highest among those consuming candy three or more times a week. Moderation seems to be paramount, claimed this study. The study could not differentiate whether the beneficial effect observed was from consuming sugar candy or chocolate in moderate amounts.

Lead level

On August 22, 2012, the California Department of Public Health announced that a candy was found to have an excessive amount of lead in it. Unfortunately, this is not a single case of a random product failing to comply with the lead standard in California and the United States. The California Department of Public Health has been issuing lead in candy health alerts for years and posting them on their website. Under the Food Modernization and Safety Act the US Food and Drug Administration (US FDA) is now obligated to review all State recalls and determine if a national recall is warranted.

Packaging

Lemon, orange, strawberry and cherry flavoured candy, wrapped in different colors, in Saint-Paul-de-Vence, France.

"Candy wrapper" or "sweets-wrapper" is a common term for this packaging.

Purposes of packaging

Packaging preserves aroma and flavor and eases shipping and dispensation. Wax paper seals against air, moisture, dust, and germs, while cellophane is valued by packagers for its transparency and resistance to grease, odors and moisture. In addition, it is often resealable. Polyethylene is another form of film sealed with heat, and this material is often used to make bags in bulk packaging. Saran wraps are also common. Aluminum foils wrap chocolate bars and prevent transfer of water vapor, while being lightweight, non-toxic and odor proof. Vegetable parchment lines boxes of high-quality confections like gourmet chocolates. Cardboard cartons are less common, though they offer many options concerning thickness and movement of water and oil. Packages are often sealed with a starch-based adhesive derived from tapioca, potato, wheat, sago, or sweet potato. Occasionally, glues are made from the bones and skin of cattle and hogs for a stronger and more flexible product, but this is not as common because of the expense.

History

Prior to the 1900s, candy was commonly sold unwrapped from carts in the street, where it was exposed to dirt and insects. By 1914 there were some machines to wrap gum and stick candies, but this was not the common practice. After the polio outbreak in 1916, unwrapped candies garnered widespread censure because of the dirt and germs. At the time, only upscale candy stores used glass jars. With advancements in technology wax paper was adopted, and foil and cellophane were imported from France by DuPont in 1925. Necco packagers were one of the first companies to package without human touch.

Marketing and design

Packaging helps market the product as well. Manufacturers know that candy must be hygienic and attractive to customers. In the children’s market quantity, novelty, large size and bright colors are the top sellers. Many companies redesign the packaging to maintain consumer appeal.

Top-selling candies

The table below summarizes some of the top candy brands in the world.

Country	Top brands	2007 Annual sales (US$, millions)	Description
United States	M&M's	1800	M&M's are milk chocolate drops with a colorful candy coating on the outside. The candies were first manufactured in 1941 and were given to American soldiers serving in the Second World War. M&M's are manufactured by Mars Inc.
United States	Reese's Peanut Butter Cups	516.5	Reese's Peanut Butter Cups are round chocolate disks that are filled with a sweet, creamy peanut butter filling. The cups were first manufactured in 1928 by the Hershey's company.
Brazil	Trident	682	Trident, made by Cadbury, is not only the No. 1 candy in Brazil, it is also the No. 1 brand of chewing gum in the world.
United Kingdom	Cadbury's Dairy Milk	852	Cadbury's Dairy Milk is a chocolate bar that brags to have a glass and a half of milk in every bar. This chocolate treat was created in 1904 and became an instant hit following its initial sales in 1905. Cadbury was bought out by Kraft Foods in 2010.
Germany	Milka	733	Milka is milk chocolate that is manufactured by the Kraft Foods Company. It was first created in 1901. The candy's packaging is unique and includes its iconic lilac-colored cow, which helps tie the candy back to its Alpine heritage.
France	Hollywood	318	Hollywood Chewing Gum was the first French chewing gum, and it was created in 1952. The French were introduced to chewing gum for the first time by the American troops stationed there in 1944. In 1958, the gum's main advertising focus was that of the American Dream. While Hollywood now offers a variety of different flavors, the very first flavor was spearmint.
Italy	Vivident Gum	313	Vivident is a sugar-free gum that is manufactured by the Perfetti Van Melle Group and is wildly popular in Italy. Advertisements for the gum has been claimed to be behind the gum's popularity.
Russia	Orbit Gum	445	Orbit gum first got its name during the Second World War when Wrigley shipped all of their chewing gum overseas to the troops and began manufacturing gum for the civilians under the name of Orbit. After the war, the name Orbit disappeared again. In the 1970s, Wrigley began selling sugar-free gum under the name of Orbit in European countries. It was not until 2001 that Orbit gum returned to the United States.
Russia	Alpen Gold	198	Alpen Gold is a brand of chocolate produced in Russia. They sell chocolate bars, pralines, and boxes of chocolates. Their chocolate often includes ingredients such as raisins, nuts, and liqueur.
Czech Republic	Orion	142	Production of Orion chocolate began in 1896 as a part of a small family business in Prague. The chocolate became very popular, representing 1/3 of the chocolate produced in the Czech Republic. In 1991, Nestlé took over Orion chocolate, which has only helped boost the popularity of the candy.
China	Hsu Fu Chi	256	The Hsu Fu Chi company started in 1992 with brothers by the name of Hsu. The company makes a wide variety of candy, including lollipops, gummies, jelly beans, chocolates, and pastries. The company was bought out by Nestle in 2011.
Japan	Meiji	479	Meiji chocolate is manufactured by Meiji Seika Kaisha Ltd., which was established in 1916 and is located in Tokyo. Meiji chocolates flavors include cheese, black pepper, jasmine, basil, and lemon salt.
India	Cadbury's Dairy Milk	127	Cadbury's Dairy Milk is a chocolate bar that brags to have a glass and a half of milk in every bar. This chocolate treat was created in 1904 and became an instant hit following its initial sales in 1905.
Saudi Arabia	Galaxy bar	94	Galaxy caramel bars are the top-sold candy in Saudi Arabia. The bars are milk chocolate with a caramel filling, and are made by Mars Inc. This same candy is known as Dove in the United States.
Israel	Elite	93	Elite candy is manufactured by the Strauss Group and includes a variety of different types of candies.
Argentina	TopLine gum	124	TopLine gum is manufactured by a company by the name of Arcor, which was started in 1951.
Chile	Ambrosoli	102	Ambrosoli is the largest candy manufacturer in Chile. The company produces a wide variety of candies, including jelly and hard candy.
Colombia	Jet	47	Jet chocolate bars are produced by Compania Nacional de Chocolates. The candy was first manufactured in the 1960s.
South Africa	Beacon Sweets and Chocolates	69	Candy manufactured by the Beacon Sweets and Chocolates company is the top-selling candy in South Africa. They produce a wide variety of candies, including gummies, jelly candy, chocolate, and more.
Australia	Cadbury's Dairy Milk	197	Cadbury's Dairy Milk is a chocolate bar that brags to have a glass and a half of milk in every bar. This chocolate treat was created in 1904 and became an instant hit following its initial sales in 1905.

See also

• List of candies

External links

• National Confectioners Association – Information on a variety of candies
• Science of Candy – Descriptions and videos of hardness stages
• Candy Wrapper Museum – Extensive photo archive