http://www.exploratorium.edu/cooking/candy/worldcandy.html

What happens when you heat

a sugar solution?

Supersaturated

saturatedSugar solution

Much sugar

water

sugar

Supersaturation

Supersaturation is an unstable state.

The sugar molecules will begin to crystallize back into a solid at the least provocation.

                                                               

Solubility Chart of Sugarsolubility chart of sugar

                                                                                                                          

                                                                                                                                               

• Sugar Crystal• Crystal form

something like release locking together, except that instead of legos pieces, there a molecules. If some of the molecules are different size and shape, they won’t fit together and a crystal doesn’t form

Variation in ingredients used, temperature of boiling, and method of shaping

possible to make a wide variety of products.

Balance the recipe Prepare the ingredients Mix together the ingredientsBoil the mixture until the desired temperature has been reached Cool Shape Pack

Principles of Sugar Confectionery Production

Many factors affect the production and storage of

sweets:

The degree of sucrose inversion (see below)

The time and temperature of boiling

The residual moisture content in the

confectionery

The addition of other ingredients.

Principles of Sugar Confectionery Production

“The amount of invert sugar in the candy/sweets

must be controlled!!!!”

Tartar, citric acid can be used in controlling

amount of inversion

If too much sticky candy (take up water from

the air).

If too little insufficient to prevent crystallization

of the sucrose.

Non-crystalline (Hard candy) 10-15% of invert

sugar

Degree of Sucrose Inversion

A candy thermometer, also known as a sugar thermometer, is a thermometer used to measure the temperature and therefore the stage of a cooking sugar solution. These thermometers can also be used to measure hot oil for deep frying.

There are several kinds of candy thermometers available 1)traditional liquid, 2)coil spring "dial“ and 3)digital.

The digital thermometers tend to read the temperature more quickly and accurately, and some models have an alarm when the thermometer hits a certain temperature. Many models have markers for the various stages of sugar cooking.

A candy thermometer is similar to a meat thermometer except that it can read higher temperatures (usually 400°F/200°C or more).

Candy Thermometer

Candy Thermometer

Time & Temperature Boiling

Sucrose concentration (per cent)

Degrees C Boiling point *

Degrees F Boiling point *

40 101.4 214.5

50 102 215.5

60 103 217.5

70 105.5 222

75 108 227

80 111 232

85 116 241

90 122 252

95 130 266

Variations in boiling temperature can make a difference between a sticky, cloudy sweet or a dry, clear sweet.

Cooked Sugar Test and Temperature

Bentuk Suhu (oC ) Keterangan

Thread 102 A brittle thread when pulled

Pearl 104 – 106 Forms pliable thread. Pull off in sheets from a spoon

Souffle 106 – 112 Boiling sugar creates small bubbles resembling snowflakes

Soft ball 112 - 116 Sugar syrup forms ball in water but flattens out when removed

Firm ball 117 – 120 Sugar syrup forms ball in water and holds shape when removed. A very soft ball can be rolled between your fingers

Hard ball

121 – 131 Sugar syrup forms ball in water and hold its shape in a tigth, slightly pliable ball

Soft crack

132 – 143 Sugar syrup forms stiff threads in water

Firm crack

145 Sugar syrup has lost all of its water. Fallowing stages are critical and temperature should be watched very carefully

Bentuk Suhu (oC )

Keterangan

Hard crack

149-154 Sugar syrup forms hard, brittle threads when dropped into water

Liquid sugar

160 Melting point of sugar

Ligth caramel

166 – 177 Syrup turns very pale amber color darkening to a rich golden

Medium caramel

177 – 188 Syrup continues to darken, turning from light brown to a dark mahogany

Dark caramel

188 – 204 Syrup becomes very dark brown, nearly black and gives off a very burnt aroma. Used only for coloring, not for confections

Black jack

+204 Black color, dark smoke. No practical use for this

Cooked Sugar Test and Temperature

Jelly 105oC

Syrup 110oC

Fudge or Creams 115oC

Caramels or Divinity 121oC

Taffy or marshmallows 126.7oC

Butterscotch or Popcorn Balls

137.7oC

Peanut Brittle 150oC

Glace or Barley Sugar 160oC

Type of sweet Temperature range for boiling (Degrees C)

Fondants 116-121

Fudge 116

Caramels and regular toffee 118-132

Hard toffee (e.g. butterscotch)

146-154

Hard-boiled sweets 149-166

Sweet and Boiling Temperature

Moisture Content

The water left in the sweet will influence its storage behaviour

and determine whether the product will dry out, or pick up,

moisture.

For sweets which contain more than 4% moisture, it is likely

that sucrose will crystallize on storage.

The surface of the sweet will absorb water, the sucrose solution

will subsequently weaken, and crystallization will occur at the

surface - later spreading throughout the sweet.

Added ingredients •The addition of certain ingredients can affect the temperature of boiling.

For example, if liquid milk is used in the production of toffees,

the moisture content of the mixture immediately increases

Therefore require a longer boiling time in order to reach the

desired moisture content.

•Added ingredients also have an effect on the shelf-life of the sweet.

Toffees, caramels, and fudges, which contain milk-solids and fat, have a

higher viscosity, which controls crystallization.

On the other hand, the use of fats may make the sweet

prone to rancidity, and consequently the shelf-life will be shortened.

Type of CandyFondants is made by boiling a sugar solution + glucose syrup. The mixture is boiled to a temperature in the range of 116-121°C cooled, and then beaten in order to control the crystallization process and

reduce the size of the crystals.

Creams / Crystalline are fondants which have been diluted with a weak sugar solution or water. These products are not very stable due to their high water content have a shorter shelf-life than many other sugar confectionery products. are commonly used as soft centres for chocolates and other sweets.

Gelatin sweets These sweets include gums, jellies, pastilles, and marshmallows. They are distinct from other sweets as they have a rather spongy texture

which is set by gelatin.

Type of CandyToffee and caramels These are made from sugar solutions with the addition of ingredients such

as milk-solids and fats. Toffees have a lower moisture content than caramels consequently have a harder texture. As the product does not need to be clear, it is possible to use unrefined

sugar such as jaggery or gur, instead of white granular sugar.

Hard-boiled sweets • These are made from a concentrated solution of sugar

• heated and then cooled to form a solid mass containing less than 2% moisture.

• Within this group of products there is a wide scope to create many different colours, flavours and shapes through the use of added flavourings and colourings.

Confectionery Processing Stage

Mix ingredients

Boil Cool Beat Form/set

Hard-boiled sweets

* * * *

Fondant * * * * *

Toffees/caramels * * * *

Fudge * * * * *

Jellies * * * *

Marshmallows * * * * *

Candy Making Video

• Candy Making

• How to make candy ?

• How to make hard candy ?

• How to make caramel ?

• How to make fudge ?