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The Science of Making Candy
by Allen Lemaitre
http://www.anacandy.com

Candy is a universal sweet that is enjoyed by both
children and adults alike. There are many different
types of candy that can be bought all around the
world, many of them with an ethnic touch to them,
such as Swiss chocolate from Switzerland or Lemon
Drops from Great Britain. But with so many
different kinds of candy to choose from do you ever
stop to wonder how many of the world~s candies are
made?

Making candy in your own home is a fun project for
kids and adults alike. Making candy for special
occasions is a great way to get everyone in the
family involved. Before you start making your own
candy you~ll need certain ingredients and a recipe
that you can follow exactly. Candy making is a
very precise science with little room for error.

One of the main ingredients in candy is sugar.
Sugar is composed of molecules that contain 11
atoms of oxygen, 22 atoms of hydrogen, and 12
atoms of carbon. The first thing that is you do when
making candy is to mix the sugar with water, or
another liquid, so that the crystals of sucrose
dissolve and the sugar turns into a sugary solution.
You want to do what is known as ~saturation~ to the
sugar. This is where you dissolve as much sugar in
liquid as you can so that no more can be dissolved.

After saturation has been reached you heat the
sugary solution, along with any other ingredients, to
a very high temperature. At high temperatures the
sugar will still be present in the remaining solution,
even though most of the liquid will have been
boiled away. After the sugary solution starts to cool
there will be a great deal of sugar in the content,
otherwise known as a super-saturation of sugar.

Follow the next steps in your candy recipe carefully
and quickly. If your recipe calls for a non-
crystallized sugar solution you must complete the
recipe before it becomes solid again. Be very
careful not to disturb the sugar solution if your
recipe doesn~t want the solution to harden again.

Some candies that use non crystallized solutions are
taffies, lollipops, and caramels. Candies that use
crystallized solutions are fondants and fudges. It is
very important that you follow the candy recipe
precisely. If you don~t already have one, get a
candy thermometer. Some candy recipes call for a
hard crack or a soft crack and it is vital to get the
correct temperature. Without a candy thermometer
your recipe will likely fail.

No matter what types of candy that you make you~ll
enjoy the sweet delights that come out of your
kitchen.

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