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How Candy is Made
by Allen Lemaitre
http://www.anacandy.com

Most of us enjoy a little candy once in a while.
Whether its decadent chocolate from Switzerland or
tart lemon drops from England, the world loves its
candy. Candy comes in all shapes and sizes, and all
flavors too. You can even get jalape~o flavored
candies if that~s your taste. While many people
enjoy this delicious treat once in a while, most of us
don~t stop to consider how candy is 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.

You can probably guess that the number one
ingredient in candy is sugar. A sugar molecule is
comprised of 22 hydrogen atoms, 12 carbon atoms,
and 11 oxygen atoms. The first step in most candy
recipes is to do a saturation process on the sugar.
This means that the sugar must be completely
dissolved in a liquid, usually water. This is done
because you don~t want your candy to be gritty with
sugar crystals, it should be smooth as velvet.

The next step after adding some additional
ingredients, is to heat the sugar solution to a specific
temp. You will need to get a candy thermometer if
you don~t already have one since very specific high
temperatures need to be reached. This is because
most of the liquid must boil away and leave the
sugar behind, although still in a liquid form. Once
the sugary mix has cooled super saturation has
occurred, meaning there is a very high amount of
sugar in what is left. This is why a small candy can
contain what amounts to more sugar than seems
possible.

At this point your recipe will state whether or not
you need to work with a crystallized or non-
crystallized sugary solution. If it calls for a non-
crystallized sugary solution you need to work
quickly before in returns to a solid state. You need
to be extremely careful with non-crystallized
solutions since even bumping it slightly can be
problematic.

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.

Making candy at home is a fun activity for the
entire family. As long as you follow the recipe
carefully you~ll end up with some sweet candy
treats that everyone can enjoy.

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