lollipops, and so on. Hard candy is made by
boiling the syrup high enough that the final
solid will contain only 1 or 2% moisture, then
pouring the syrup onto a surface and cooling it
down, kneading in colors and flavors while
it’s still malleable, and shaping it. The very
high sugar concentration makes this syrup
liable to form crystals at the slightest excuse,
so a substantial proportion of corn syrup is
used to prevent this and produce a clear sugar
glass. The high cooking temperatures also
encourage caramelization and a yellow-brown
discoloration, which are not desirable in these
candies; they’re often manufactured under
reduced pressure, which allows them to reach
the proper sugar concentration at a lower
temperature.
The Composition of Some Popular
Candies