CANDY

'Candy', specifically 'sugar candy', is a confection made from a concentrated solution of sugar in water, to which a variety of flavorings and colorants is added. It is sometimes frozen (as in a Popsicle).
In North America, "candy" is a broad category that includes candy bars, chocolates, liquorice, sucking candies, taffy, gumdrops, marshmallows, chewing gum and more.
Vegetables or fruit glazed and coated with sugar are called "candied."
Outside North America, the generic name for candy is "sweets" or "confectionery" (UK, Ireland, New Zealand), "lollies" (Australia, New Zealand). In North America and the UK, the word "lollipop" refers specifically to sugar candy on a stick. Whilst not used in the generic sense of North America, the term "candy" is used in the UK for specific types of foods such as candy floss ("cotton candy" in North America and "fairy floss" in Australia), and certain other sugar based products.

Contents

Etymology

Manufacture

Sugar stages

Candy and vegetarianism

Shelf life

Health aspects

Cavities

Glycemic Index

See also

References

External links

Etymology

"Candy" comes from the Indian word ''khanda'', meaning "a piece" or "a piece of sugar" (possibly of Dravidian origin) from the Persian ''qand'' 'sugar', Arabic ''qandah'' 'candy', and French ''(sucre) candi''.^[1].

Manufacture

Candy is made by dissolving sugar in water or milk to form a syrup, which is boiled until it reaches the desired concentration or starts to caramelize. The type of candy depends on the ingredients and how long the mixture is boiled. Candy comes in an endless variety of textures from soft and chewy to hard and brittle. Caramel, toffee, fudge, praline, tablet, gumdrops, jelly beans, rock candy, lollipops taffy, cotton candy, candy canes, peppermint sticks, peanut brittle, chocolate coated raisins or peanuts, sucking candy and candy bars are just a few examples of the confections that are sold under the generic name "candy."

Sugar stages

The final texture of candy depends on the sugar concentration. As the syrup is heated, it boils, water evaporates, the sugar concentration increases, and the boiling point rises. A given temperature corresponds to a particular sugar concentration. In general, higher temperatures and greater sugar concentrations result in hard, brittle candies, and lower temperatures result in softer candies. These "stages" of sugar cooking are:^[2]

Stage	Temperature in °F	Temperature in °C	Sugar concentration
thread	230-233°F	110-111°C	80%
soft ball	234-240°F	112-115°C	85%
firm ball	244-248°F	118-120°C	87%
hard ball	250-266°F	121-130°C	92%
soft crack	270-290°F	132-143°C	95%
hard crack	295-310°F	146-154°C	99%
clear liquid	320°F	160°C	100%
brown liquid (caramel)	338°F	170°C	100%
burnt sugar	350°F	177°C	100%

The names come from the process used to test the syrup before thermometers became affordable: a small spoonful of syrup was dropped into cold water, and the characteristics of the resulting lump were evaluated to determine the concentration of the syrup. Long strings of hardened sugar indicate "Thread" stage, while a smooth lump indicates "ball" stages, with the corresponding hardness described. The "crack" stages are indicated by a ball of candy so brittle that the rapid cooling from the water literally causes it to crack.
This method is still used today in some kitchens. A candy thermometer is more convenient, but has the drawback of not automatically adjusting for local conditions such as altitude, as the cold water test does.
Once the syrup reaches 340°F or higher, the sucrose molecules break down into many simpler sugars, creating an amber-colored substance known as caramel. This should not be confused with caramel ''candy'', although it is the candy's main flavoring.

Candy and vegetarianism

Some candy, like marshmallows and gummy bears, may contain gelatin derived from animal bones, and is thus avoided by vegetarians and vegans. Gelatin can also be derived from fish bones. (http://www.kashrut.com/articles/DryBones/) Other substances, such as agar agar, pectin, starch and gum arabic may be used as gelatin replacers, although the texture of final product may differ from the original.

Shelf life

The shelf life of candy can be anywhere from two weeks to more than 1 year. [1] This may be shortened if the candy is not stored in a cool, dry place.

Health aspects

Cavities

Candy contains sugar, and sugar leads to damaged teeth. However, it's not the sugar itself that damage the teeth. Several types of bacteria, particularily Streptococcus mutans are present in the mouth, and these feed on sugar. When they metabolize the sugar, they create acids in the mouth, which lower the pH. In response to the acidic environment, the enamel of the teeth begins to demineralize, which can cause caries. ^[3]

Glycemic Index

Candy has a high level of glycemic index (GI), which means that it gives a high rise in blood sugar levels after ingestion. This is chiefly a concern for people with diabetes, but could also be dangerous to the health for non-diabetics.^[4]

See also

★ Chocolate

★ Liquorice

References

1. Oxford English Dictionary, Second Edition; candy Douglas Harper ; candy
2. The Cold Water Candy Test, Exploratorium; Sugar Syrup Chart at Baking911
3. National Confectioners Association
4. Balkau ''et al'' (1998) "High blood glucose concentration is a risk factor for mortality in middle-aged nondiabetic men. 20-year follow-up in the Whitehall Study, the Paris Prospective Study, and the Helsinki Policemen Study." ''Diabetes Care'' 1998 Mar;'21'(3):360-7

External links

★ History and Candy Industry News - History and News of Candy Industry Manufacturers and Suppliers

★ National Confectioners Association - information on a variety of candies

★ Science of Candy - Descriptions and videos of hardness stages

★ Candy Factory Tours - Listing by state

★ Barley Candy History - Old Time Barley Candy history and pictures.