What happens when you heat a sugar solution? Super saturated Sugar solution Much sugar water sugar

Supersaturation  Supersaturation is an unstable state.  The sugar molecules will begin to crystallize back into a solid at the least provocation.

Solubility Chart of Sugar solubility chart of sugar

Sugar Crystal Crystal form something like release locking together, except that instead of legos pieces, there a molecules. If some of the molecules are different size and shape, they won’t fit together and a crystal doesn’t form

Variation in ingredients used, temperature of boiling, and method of shaping  possible to make a wide variety of products.  Balance the recipe  Prepare the ingredients  Mix together the ingredients  Boil the mixture until the desired temperature has been reached  Cool  Shape  Pack Principles of Sugar Confectionery Production

Many factors affect the production and storage of sweets:  The degree of sucrose inversion (see below)  The time and temperature of boiling  The residual moisture content in the confectionery  The addition of other ingredients. Principles of Sugar Confectionery Production

“The amount of invert sugar in the candy/sweets must be controlled!!!!” Tartar, citric acid  can be used in controlling amount of inversion If too much  sticky candy (take up water from the air). If too little  insufficient to prevent crystallization of the sucrose. Non-crystalline (Hard candy)  10-15% of invert sugar Degree of Sucrose Inversion

A candy thermometer, also known as a sugar thermometer, is a thermometer used to measure the temperature and therefore the stage of a cooking sugar solution. These thermometers can also be used to measure hot oil for deep frying. thermometertemperaturedeep frying There are several kinds of candy thermometers available  1)traditional liquid, 2)coil spring "dial“ and 3)digital. The digital thermometers tend to read the temperature more quickly and accurately, and some models have an alarm when the thermometer hits a certain temperature. Many models have markers for the various stages of sugar cooking. A candy thermometer is similar to a meat thermometer except that it can read higher temperatures (usually 400°F/200°C or more).meat thermometer Candy Thermometer

Time & Temperature Boiling Sucrose concentration (per cent) Degrees C Boiling point * Degrees F Boiling point * Variations in boiling temperature can make a difference between a sticky, cloudy sweet or a dry, clear sweet.

Cooked Sugar Test and Temperature BentukSuhu ( o C )Keterangan Thread102A brittle thread when pulled Pearl104 – 106Forms pliable thread. Pull off in sheets from a spoon Souffle106 – 112Boiling sugar creates small bubbles resembling snowflakes Soft ball Sugar syrup forms ball in water but flattens out when removed Firm ball 117 – 120Sugar syrup forms ball in water and holds shape when removed. A very soft ball can be rolled between your fingers Hard ball 121 – 131Sugar syrup forms ball in water and hold its shape in a tigth, slightly pliable ball Soft crack 132 – 143Sugar syrup forms stiff threads in water Firm crack 145Sugar syrup has lost all of its water. Fallowing stages are critical and temperature should be watched very carefully

BentukSuhu ( o C )Keterangan Hard crack Sugar syrup forms hard, brittle threads when dropped into water Liquid sugar 160Melting point of sugar Ligth caramel 166 – 177Syrup turns very pale amber color darkening to a rich golden Medium caramel 177 – 188Syrup continues to darken, turning from light brown to a dark mahogany Dark caramel 188 – 204Syrup becomes very dark brown, nearly black and gives off a very burnt aroma. Used only for coloring, not for confections Black jack +204Black color, dark smoke. No practical use for this Cooked Sugar Test and Temperature

Jelly105 o C Syrup110 o C Fudge or Creams115 o C Caramels or Divinity121 o C Taffy or marshmallows126.7 o C Butterscotch or Popcorn Balls o C Peanut Brittle150 o C Glace or Barley Sugar160 o C

Type of sweetTemperature range for boiling (Degrees C) Fondants Fudge116 Caramels and regular toffee Hard toffee (e.g. butterscotch) Hard-boiled sweets Sweet and Boiling Temperature

Moisture Content  The water left in the sweet will influence its storage behaviour and determine whether the product will dry out, or pick up, moisture.  For sweets which contain more than 4% moisture, it is likely that sucrose will crystallize on storage.  The surface of the sweet will absorb water, the sucrose solution will subsequently weaken, and crystallization will occur at the surface - later spreading throughout the sweet.

Added ingredients The addition of certain ingredients can affect the temperature of boiling.  For example, if liquid milk is used in the production of toffees, the moisture content of the mixture immediately increases  Therefore require a longer boiling time in order to reach the desired moisture content. Added ingredients also have an effect on the shelf-life of the sweet.  Toffees, caramels, and fudges, which contain milk-solids and fat, have a higher viscosity, which controls crystallization.  On the other hand, the use of fats may make the sweet prone to rancidity, and consequently the shelf-life will be shortened.

Type of Candy Fondants  is made by boiling a sugar solution + glucose syrup.  The mixture is boiled to a temperature in the range of °C  cooled, and then beaten in order to control the crystallization process and reduce the size of the crystals. Creams / Crystalline  are fondants which have been diluted with a weak sugar solution or water.  These products are not very stable due to their high water content  have a shorter shelf-life than many other sugar confectionery products.  are commonly used as soft centres for chocolates and other sweets. Gelatin sweets  These sweets include gums, jellies, pastilles, and marshmallows.  They are distinct from other sweets as they have a rather spongy texture which is set by gelatin.

Type of Candy Toffee and caramels  These are made from sugar solutions with the addition of ingredients such as milk-solids and fats.  Toffees have a lower moisture content than caramels  consequently have a harder texture.  As the product does not need to be clear, it is possible to use unrefined sugar such as jaggery or gur, instead of white granular sugar. Hard-boiled sweets These are made from a concentrated solution of sugar heated and then cooled to form a solid mass containing less than 2% moisture. Within this group of products there is a wide scope to create many different colours, flavours and shapes through the use of added flavourings and colourings.

Confectionery Processing Stage Mix ingredients BoilCoolBeatForm/set Hard-boiled sweets **** Fondant***** Toffees/caramels**** Fudge***** Jellies**** Marshmallows*****

Candy Making Video Candy Making How to make candy ? How to make hard candy ? How to make caramel ? How to make fudge ?