Candy making: Difference between revisions

Revision as of 17:33, 18 February 2025

The process of creating confections from sugar and other ingredients

Candy making is the art and science of creating confectionery products, primarily from sugar and other ingredients. This process involves various techniques and methods to produce a wide range of candies, from simple hard candies to complex chocolates and nougat.

History

The history of candy making dates back to ancient times when honey was used as a sweetener. The development of sugar refining techniques in the Middle Ages allowed for the creation of more sophisticated confections. By the 19th century, candy making had become a popular industry, with the invention of new machinery and techniques that allowed for mass production.

Ingredients

The primary ingredient in candy making is sugar, which can be used in various forms such as granulated sugar, powdered sugar, or corn syrup. Other common ingredients include:

Techniques

Candy making involves several techniques, each suited to different types of candy. Some of the most common techniques include:

Boiling

Boiling is a fundamental technique in candy making, used to dissolve sugar and create syrups. The temperature to which the syrup is boiled determines the type of candy produced, such as soft caramels or hard candies.

Tempering

Tempering is a process used in chocolate making to stabilize the cocoa butter crystals, resulting in a glossy finish and a crisp snap. This involves carefully heating and cooling the chocolate to specific temperatures.

Pulling

Pulling is used to aerate sugar mixtures, creating a light and chewy texture. This technique is commonly used in making taffy and nougat.

Molding

Molding involves pouring liquid candy into molds to create specific shapes. This is often used in the production of chocolates and gummy candies.

Types of Candy

Candy can be categorized into several types based on their texture and ingredients:

Equipment

Candy making requires specific equipment to achieve the desired results. Some essential tools include:

Safety

Candy making involves working with high temperatures and hot sugar syrups, which can cause burns. It is important to follow safety precautions, such as using protective gear and maintaining a clean workspace.

Related pages

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-'''Candy making''' is the preparation of candies and sugar confections. Candy making includes the preparation of many various candies, such as hard candies, jelly beans, gumdrops, taffy, liquorice, cotton candy, chocolates and chocolate truffles, dragées, fudge, caramel candy and toffee.
+{{Short description|The process of creating confections from sugar and other ingredients}}
-== History ==
+'''Candy making''' is the art and science of creating [[confectionery]] products, primarily from [[sugar]] and other ingredients. This process involves various techniques and methods to produce a wide range of candies, from simple hard candies to complex chocolates and [[nougat]].
-Candy making began to be a major industry in the late 19th century. During the 19th century, candy became popular due to the discovery of sugar beet juice and the improvement of sugar-cane cultivation. The new source of sugar drove down prices and consumption skyrocketed.
-== Process ==
+==History==
-The process of candy making often involves the stages of dissolving the sugar in water, boiling it to concentrate the sugar solution, and cooling the solution to form the final product. The final texture and quality of the candy is largely determined by 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 history of candy making dates back to ancient times when honey was used as a sweetener. The development of sugar refining techniques in the Middle Ages allowed for the creation of more sophisticated confections. By the 19th century, candy making had become a popular industry, with the invention of new machinery and techniques that allowed for mass production.
-== Types of Candy ==
+==Ingredients==
-There are a variety of types of candy that can be made at home or in a factory. Some of these include:
+The primary ingredient in candy making is [[sugar]], which can be used in various forms such as granulated sugar, powdered sugar, or corn syrup. Other common ingredients include:
-* '''[[Hard Candy]]''' - Hard candy is a type of candy that is made from sugar, corn syrup, water, and flavoring. It is heated to a high temperature and then cooled quickly to form a hard, brittle candy.
+* [[Chocolate]]
+* [[Nuts]]
+* [[Fruits]]
+* [[Flavorings]]
+* [[Colorings]]
-* '''[[Chocolate]]''' - Chocolate is a type of candy that is made from cacao beans. It can be made into a variety of forms, including bars, truffles, and filled chocolates.
+==Techniques==
+Candy making involves several techniques, each suited to different types of candy. Some of the most common techniques include:
-* '''[[Gummies]]''' - Gummies are a type of candy that is made from gelatin, sugar, and flavoring. They can be made in a variety of shapes and flavors.
+===Boiling===
+Boiling is a fundamental technique in candy making, used to dissolve sugar and create syrups. The temperature to which the syrup is boiled determines the type of candy produced, such as soft caramels or hard candies.
-* '''[[Caramel]]''' - Caramel is a type of candy that is made from sugar, butter, and cream. It is heated to a high temperature and then cooled to form a soft, chewy candy.
+===Tempering===
+[[Tempering]] is a process used in chocolate making to stabilize the cocoa butter crystals, resulting in a glossy finish and a crisp snap. This involves carefully heating and cooling the chocolate to specific temperatures.
-== See Also ==
+===Pulling===
-* [[Sugar]]
+Pulling is used to aerate sugar mixtures, creating a light and chewy texture. This technique is commonly used in making taffy and nougat.
-* [[Confectionery]]
+===Molding===
+Molding involves pouring liquid candy into molds to create specific shapes. This is often used in the production of chocolates and gummy candies.
+==Types of Candy==
+Candy can be categorized into several types based on their texture and ingredients:
+* [[Hard candy]]
+* [[Soft candy]]
+* [[Chewy candy]]
 * [[Chocolate]]
-* [[Caramel]]
+* [[Gummy candy]]
-* [[Hard Candy]]
-* [[Gummies]]
-== References ==
+==Equipment==
-<references />
+Candy making requires specific equipment to achieve the desired results. Some essential tools include:
-{{stub}}
+* [[Candy thermometer]]
+* [[Double boiler]]
+* [[Molds]]
+* [[Marble slab]]
+==Safety==
+Candy making involves working with high temperatures and hot sugar syrups, which can cause burns. It is important to follow safety precautions, such as using protective gear and maintaining a clean workspace.
+==Related pages==
+* [[Confectionery]]
+* [[Chocolate making]]
+* [[Sugar]]
+* [[Baking]]
-[[Category:Candy]]
-[[Category:Food and drink]]
 [[Category:Confectionery]]
-<gallery>
+[[Category:Cooking techniques]]
-File:Ryan_Berley_Pouring_Candy_Molds_CHF-First-Friday-December-2012-011.JPG|Candy making
-File:Candy_in_the_making_in_Nablus_027_-_Aug_2011.jpg|Candy making
-File:Coconut_candy_making,_Vietnam.jpg|Candy making
-File:HardCandy.jpg|Candy making
-File:Cotton_candy_making.JPG|Candy making
-File:Spinning_head_of_the_cotton_candy_maker.jpg|Candy making
-File:Cotton_candy_Μαλλί_της_γριάς.JPG|Candy making
-File:Marshmallow-Creme.jpg|Candy making
-File:Ei-chocolatier.JPG|Candy making
-File:0_Frameries_-_Chocolatier_-_Pâtisserie_Godefroid_(2).JPG|Candy making
-</gallery>