sprayed with a concentrated sucrose syrup,
whose moisture evaporates and leaves behind
tightly interlocked, hard layers of crystals,
just 0.01–0.02 mm thick. In soft panning,
most often applied to jellybeans, the jelly
candy is rolled around in a cool pan with a
glucose syrup and powdered sugar. Instead of
crystallizing, the syrup is absorbed by the
powder, and excess moisture is dried off.
Soft-panned layers are thicker and less
crystalline.
Lozenges Lozenges are among the oldest and
simplest of confections — they require no
high-temperature cooking. They’re made by
preparing a binding agent in water — gum
tragacanth is standard, though gelatin also
works — and then making a “dough” by
adding finely ground icing sugar and
flavoring. The dough is then rolled out, cut
into pieces, and dried. Lozenges have a
crumbly texture.