acidity, while malic, lactic, and fumaric acids
are slower to register on the tongue.
Kinds of Candies
It’s convenient to divide sugar confections
into three groups: noncrystalline candies,
crystalline candies, and candies whose texture
is modified with gums, gels, and pastes. In
practice these groups overlap: there are
crystalline and noncrystalline versions of
caramels, hard candies, nougat, sugar work,
and so on. Here are brief descriptions of the
principal candies made today.
Noncrystalline Candies:
Hard Candies, Brittles,
Caramel and Taffy, Sugar Work
Hard Candies Hard candies are the simplest
noncrystalline candies; they include hard
drops, clear mints, butterscotch, bonbons,