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Professional Manufacturer Of Baked
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What are the precautions for making candy?
Nov 11,2022
The hard candies made by the candy machine are the simplest amorphous candies, including hard balls, clear mints, butterscotch, lollipops, etc. Hard candy is made by boiling syrup at high temperature. The temperature is so high that the hard candy finally contains only 1% or 2% of water. Then pour the syrup on a flat surface to cool, and knead the color while the material can still expand. Flavored and kneaded into shape. Since this syrup is very high in sugar and tends to crystallize easily, a substantial amount of corn syrup is added to prevent crystallization, resulting in a clear sugar glass.
Cooking at high temperatures also promotes caramelization, which imparts a yellowish-brown color, which is a negative characteristic for hard candies; sugar concentration. Deliberately crystallized hard candy Hard candy with crystals can be considered a defect because there is too little corn syrup for insufficient interference, or seeds are brought in from the side of the pot, or the syrup contains too much water.
However, some hard candies have been deliberately processed to form fine crystals that make the candy brittle and easier to break; candy canes and mints are common examples. These opaque candies have a bright, silky sheen and are made by allowing the syrup to cool and then repeatedly stretching and overlapping the sugar while it is still malleable. This step traps some of the air bubbles that encourage the formation of tiny sucrose crystals.
