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Hard candy

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Title: Hard candy  
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Subject: Candy, Confectionery, Life Savers, Karel Hašler, Jürgen Drews
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Hard candy

Hard candy
Alternative names Boiled sweet
Type Confectionery
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 

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.

Contents

  • Chemistry 1
  • Medicinal use 2
  • Sugar-free 3
  • See also 4
    • Confectioners of boiled sweets 4.1
  • Notes 5
  • References 6

Chemistry

Chemically, sugar candies are broadly divided into two groups:


  • "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".  

References

  1. ^ McWilliams, Margaret (2007). Nutrition and Dietetics' 2007 Edition. Rex Bookstore, Inc. pp. 177–184.  
  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.  

Notes

Confectioners of boiled sweets

See also

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]

Sugar-free

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.

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.

Medicinal use

[2]

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