body and chewiness, is less sweet than sugars,
and has the advantage for manufacturers of
being less expensive than crystalline sugar.
Other Candy Ingredients Confectioners add
a number of other ingredients to the basic
sugar syrup for candies to modify taste and
texture. All interfere with sucrose
crystallization to some extent and so tend to
encourage finer crystals.
Milk Proteins and Fat Milk proteins thicken
candy body and, because they brown easily,
add a rich flavor to caramels and fudge. The
casein proteins contribute to a chewy body,
whey proteins to browning and flavor
development, and both help emulsify and
stabilize butterfat droplets. Butterfat lends
smoothness and moistness to butterscotch,
caramel, toffee, and fudge, and reduces the
tendency of chewy candies to stick to the
teeth. Because milk proteins curdle in acid
conditions, and caramelization and browning