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Sugar glass is made by dissolving sugar in water and heating it to at least the "hard crack" stage (approx. 150 °C / 300 °F) in the candy making process.Glucose or corn syrup is used to prevent the sugar from recrystallizing and becoming opaque, by disrupting the orderly arrangement of the molecules.
As described by a 1980 patent, the candy is made by dissolving sugars in water and is evaporated at 320 °F (160 °C) until the water content is 3% by mass. [10] The water and sugar mixture is then cooled to 280 °F (138 °C), and while being intensely stirred, it is pressurized with carbon dioxide at 730 pounds per square inch [psi] (50 atm). [10]
Sugar candy is made by dissolving sugar in water or milk to form a syrup, which is boiled until it reaches the desired concentration or starts to caramelize. Candy comes in a wide variety of textures, from soft and chewy to hard and brittle. The texture of candy depends on the ingredients and the temperatures that the candy is processed at.
Candy is made by dissolving sugar in water or milk to form a syrup, which is boiled until it reaches the desired concentration or starts to caramelize. The type of candy depends on the ingredients and how long the mixture is boiled. Candy comes in a wide variety of textures, from soft and chewy to hard and brittle.
Candy varieties are influenced by the size of the sugar crystals, aeration, sugar concentrations, colour and the types of sugar used. [1] Simple sugar or sucrose is turned into candy by dissolving it in water, concentrating this solution through cooking and allowing the mass either to form a mutable solid or to recrystallize. [1]
A hard candy (American English), or boiled sweet (British English), is a sugar candy prepared from one or more sugar-based syrups that is heated to a temperature of 160 °C (320 °F) to make candy. Among the many hard candy varieties are stick candy such as the candy cane , lollipops , rock , aniseed twists , and bêtises de Cambrai .
This candy is formed by allowing a supersaturated solution of sugar and water to crystallize onto a surface suitable for crystal nucleation, such as a string, stick, or plain granulated sugar. Heating the water before adding the sugar allows more sugar to dissolve thus producing larger crystals. Crystals form after six to seven days.
[3] [17] This aerated chocolate can have an extremely low density (0.1–0.3 g/cm 3 (0.0036–0.0108 lb/cu in)), allowing it to dissolve quickly in the mouth. [18] It is produced by emulsifying water (optionally containing sugar) with liquid chocolate or chocolate liquor and milk solids. Removing the water then leaves the aerated chocolate behind.