Candy: A Short Introduction

The food items that are rich in carbohydrates or sugar are defined as confections. Confections can be broadly divided into two kinds: one is the baker’s confection and another one is the sugar confection. While the baker’s confections are essentially baked varieties of flour topped up with sweetening agents, sugar confections are typically made up of pure sugar. The words that are often used to describe sugar confectionery include sweets (UK/ Ireland), lollies (Australia/New Zealand) and candies (US/Canada). The principal ingredient of candies is sugar.

Even though candies are purely made up of sugar, some varieties also embed nuts, fruits or vegetables. These substances are candied before consumption. There is another version of candy, which is sugar-free and is made up of artificial sweeteners. Candies are usually small, thereby making it virtually impossible to share amongst many. However, the definition of candies as an edible product might be subjective as well. Candies are generally consumed casually, often as snacks in between the meals, not as a desert at the end.

The usual procedure of preparation of candies is by mixing sugar in milk or water so that syrup is formed. It is then boiled to such an extent that the mixture either caramelizes or has a desired concentration of sugar in the solution.  As per the preparation procedures, ingredients and the temperatures candies can be of various types like soft, chewy, hard, brittle, etc. However, the end state and texture of any candy is primarily dependent on the concentration of sugar.

 

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