Candy
Candy, specifically sugar candy
The word "candy" comes fromArabic qandi, derived from Persian qand, meaning "sugar." [1]
In North America, candy is a broad category that includes candy bars, chocolates, licorice, sour candies, salty candies, tart candies, hard candies, taffy, gumdrops, marshmallows, and more. Vegetables, fruit or nuts glazed and coated with sugar are called candied.
Outside North America, the generic name for candy is sweets or confectionery (UK, Ireland, Australia, New Zealand, South Africa and other Commonwealth countries). In Australia and New Zealand, candy is, in normal usage, further categorised as either chocolate or lollies (for all other non-chocolate candies).
In North America, the UK, and Australia, the word lollipop refers specifically to sugar candy 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.
Manufacture
Candy The 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 an endless variety of textures from soft and chewy to hard and brittle. Caramel, 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 are some examples of candy.
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. 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 (e.g. fudge) | 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 (e.g. toffee) | 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 were evaluated to determine the concentration of the syrup. Long strings of hardened sugar indicate "Thread" stage, while a smooth lump indicates "ball" stages, with the corresponding hardness described. The "crack" stages are indicated by 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. 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 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
Some candy, including marshmallows and gummy bears, may contain gelatin derived from animal 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.[3] Other substances, such as agar agar, pectin, starch and gum arabic may be used as gelatin replacers, although the texture of final product may differ from the original.
Other ingredients commonly found in candy that are not vegetarian or vegan friendly include carmine, which is a dye made from the cochineal, and confectioner's glaze, which may contain wings or other insect parts.
Shelf life
The shelf life of candy can be anywhere from two weeks to more than 1 year.[4] This may be shortened if the candy is not stored in a cool, dry place.
Health aspects
Cavities
Candy generally contains sugar, and sugar can lead to damaged teeth. However, it is not sugar itself that damages the teeth. Several types of bacteria, particularly Streptococcus mutans, are present in the mouth, and these feed on sugar. When they metabolize the sugar, they create acids in the mouth, which lower its pH value. In response to the acidic environment, the enamel of the teeth begins to demineralize, which can cause cavities.[5] To help prevent this, dentists recommend that individuals should brush their teeth regularly, particularly after every meal and snack.
Glycemic Index
Candy has a high glycemic index (GI), which means that it gives a high 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.[6]
References
- ^ "candy", OED http://www.etymonline.com/index.php?term=candy
- ^ The Cold Water Candy Test, Exploratorium; Sugar Syrup Chart at Baking911
- ^ [1] kashrut.com
- ^ candyfavorites.com
- ^ National Confectioners Association
- ^ Balkau et al (1998) "High blood glucose concentration is a risk factor for mortality in middle-aged nondiabetic men. 20-year follow-up in the Whitehall Study, the Paris Prospective Study, and the Helsinki Policemen Study." Diabetes Care 1998 Mar;21(3):360-7
External links
- History and Candy Industry News - History and News of Candy Industry Manufacturers and Suppliers
- National Confectioners Association - information on a variety of candies
- Science of Candy - Descriptions and videos of hardness stages
- Candy Factory Tours - Listing by state
- Barley Candy History - Old Time Barley Candy history and pictures.