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

Everyone loves candy but not many of us stop to
think how it is made. Every culture in the world
enjoys some type of candy, whether it~s lemon
drops from Great Britain or fancy chocolate from
Switzerland, everyone has a sweet tooth for candy.
Each type of candy is made in a specific way and
the recipe that is used must be followed exactly.
There~s more science to making candy than you
may think.

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.

Fudges and fondants are two types of candies that
require a crystallized sugar solution. Taffies,
lollipops, and caramels require a non-crystallized
solution. It is very important that you follow all
instructions in your candy recipe carefully. Anyone
who has made a disastrous batch of candy can tell
you how important it is to observe recipe directions
and temperatures if you want candy that looks and
tastes great.

Making your own candy is a fun activity for the
entire family, and everyone can enjoy the sweet
treats of your labor.

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