and grainy. If it forms many millions of
microscopic crystals that are lubricated by
just the right amount of syrup, then the candy
will be smooth and creamy. And if it forms no
crystals at all, then it will be a hard,
monolithic mass. The trickiest stage of candy
making thus comes after the cooking, when
the syrup cools from 250–350ºF/ 120–175ºC
down to room temperature. The rate of
cooling, the movement of the syrup, and the
presence of the smallest particles of dust or
sugar can have drastic effects on the candy’s
structure and texture.
Confections and the Sugar Syrups
They’re Made from
Sugar confections are made from syrups
with particular sugar concentrations. This
chart lists some common confections and
two distinguishing qualities of their syrups.Syrup Behavior Syrup