Evaluating How Different Preparation

Techniques Alter the Final Product of

Crystalline and Noncrystalline Candies

Lisa Wiley

NTR 402

18 September 2020
Introduction:

There are two main types of candy: crystalline candy and non-crystalline candy.
Crystalline candies are classified by their large areas of organized sugar crystals which give them
a smooth, easy-to-bite texture ( McWilliams, 2017). Two examples of crystalline candies are
fudge and fondant, which are made by boiling sugar and water. Boiling sugar and water creates
a concentrated sugar solution which forms a firm crystalline structure when cooled
(McWilliams, 2017). Crystalline candies are soft and velvety smooth, but should hold their
shape when cut (Walter & Beathard, 2015). When preparing crystalline candies it is important
to note that specific ingredients and temperatures are necessary for optimal results. Most
crystalline candies have a sugar concentration of about 80% which is achieved by reaching a
boiling temperature around 234°F (McWilliams, 2017). A slight increase in the boiling
temperature will result in a firmer candy with a sugar concentration larger than 80%, while a
slight decrease in temperature will produce a softer candy with a lower sugar concentration
(McWilliams, 2017). Interfering agents, such as corn syrup, are usually used in the production of
crystalline candies. This is because the corn syrup interferes with the alignment of crystals and
will enhance the texture of the final product (McWilliams, 2017). Another key factor important
in the making of crystalline candy is the control of the crystallization process. Controlling the
temperature to which a supersaturated solution is cooled before disturbing it is crucial in
creating a crystalline candy with a desired fine, smooth texture (McWilliams, 2017). Examples
of crystalline candies include fudge and fondant.
As with crystalline candies, noncrystalline candies also have specific ingredient and
temperature requirements for ideal results. Noncrystalline candies are also made by boiling
sugar and water but are heated to a much higher temperature than crystalline candies. The
extremely high temperature allows for chemical changes like the breakdown and
caramelization of sugar (McWilliams, 2017). The high temperature also produces a very viscous
syrup which prevents sugar crystals from forming in organized patterns (McWilliams, 2017).
Examples of non-crystalline candies are lollipops, toffee, caramels, and brittle.
 In this experiment, participants prepared both crystalline and noncrystalline candies
under varying ingredient and temperature conditions and evaluated the final products. The
purpose of this experiment was to gain experience in preparing crystalline and noncrystalline
candies, evaluate the effect of different preparation techniques on the final products, and to
determine the best conditions for each of these candies.

Methods:

All experiments, procedures, and tables for this lab are described in the Walter and Beathard’s
Understanding Food Principles and Preparations lab manual (Walter & Beathard, 2015).
Experiment B- Preparation of Fondant, had two variations- the control group that
prepared fondant with corn syrup and the experimental group that prepared the fondant
without corn syrup. To begin the experiment, ¼ c + 1 T water, 1 C sugar and, (only for the
control- 1 T corn syrup) were placed in a small heavy saucepan over low heat and a candy
thermometer was positioned so the bulb was immersed in the mixture. The mixture was stirred
until the sugar dissolved and then covered and brought to a boil. The cover was then removed
and the mixture was cooked to a temperature of 238°F. The mixture was then removed from
the heat and poured onto a large, wet platter and left to cool to a temperature of 120°F. once
the temperature reached 120°F the mixture was stirred until it turned a creamy white color. It
was then kneaded to produce a smooth, creamy white consistency. A sensory evaluation was
performed to assess the appearance, taste and texture of the products and the results were
recorded in table B-1.
Experiment C- Preparation of Fudge, had a total of 2 variations- the control group which
cooled the fudge to 120°F before beating, and the experimental group which only cooled the
fudge to 176°F before beating. The participants began by lightly buttering a small baking dish
and setting it aside. Then, 1 C granulated sugar, ½ T corn syrup, and ½ c whole milk were
blended together in a small saucepan and a candy thermometer was positioned so that the
bulb was immersed in the mixture. The mixture was then heated over medium heat with
constant stirring until it began to boil. The heat was then slightly reduced and the mixture was
cooked until it reached a temperature of 234°F, also known as the soft-ball stage (Walter &
Beathard, 2015). The pan was then removed from the heat and 1 T butter and 1 oz chocolate
were added to the mixture without stirring. The mixture was cooled to 120°F for the control
group and 176°F for the experimental group. Once the mixture reached the desired
temperature, the thermometer was removed and ½ teaspoon vanilla was added to the mixture.
A wooden spoon was then used to beat the mixture until it lost its glossy appearance. Each
mixture was then quickly pressed into the buttered dish and both products were evaluated for
appearance taste and texture. The results were recorded in table C-1.
Experiment D- Preparation of Noncrystalline Candy, began by combining 1 cup of sugar
with ¼ c + 2T of corn syrup and ½ cup water in a saucepan and a candy thermometer was
positioned so that the bulb was immersed in the mixture. The mixture was heated over medium
high heat and stirred constantly until the mixture boiled. The heat was then reduced to
medium-low and the mixture continued to cook to a temperature of 310°F, also known as the
hard-crack stage (Walter & Beathard, 2015). When the mixture reached the endpoint
temperature, it was removed from the heat and ½ t lemon and raspberry flavorings were
stirred in. Using a spoon, the hot syrup was dropped onto an oiled cookie sheet in bite sized
pieces and toothpicks were placed in before hardening in order to make lollipops. The candy
was loosened from the oiled cookie sheet before it completely hardened. The candy was
evaluated for appearance, taste, and texture and the results were recorded in table D-1.
Experiment F- Preparation of Noncrystalline Candies, had 2 variations: Brittle and
Toffee. To make the brittle, participants combined 1 ¼ C sugar, with ½ c corn syrup and ½ c
water in a saucepan and positioned a candy thermometer so that the bulb was immersed in the
mixture. The mixture was slowly stirred while being heated rapidly over medium high heat to a
temperature of 280°F. When it reached this temperature, 2 T of butter was added and the
mixture was cooked to 306°F, or the hard crack stage. The pan was then immediately removed
from the heat and ½ t of baking soda was quickly stirred in. The mixture was then poured onto
a greased cookie sheet, allowed to cool, and then broken into pieces. The brittle was evaluated
for appearance, taste, and texture and the results were recorded in table F-1. To make the
toffee, 1 C sugar, ¾ c + 2T butter, ¼ c water, and 2 T corn syrup were added to a saucepan. A
candy thermometer was placed so that the bulb was immersed in the mixture. The mixture was
stirred slowly and heated over medium-high heat until the sugar dissolved and the mixture
reached a boil. The heat was then reduced and continued cooking to 300°F, or the hard-crack
stage. The mixture was then removed from the heat and poured onto a buttered pie plate.
After cooling, the toffee was broken into pieces and evaluated for appearance, taste, and
texture. The results were recorded in Table F-1.

Results:

Table B-1: Preparation of Fondant

Candy Type Appearance Taste Texture
Fondant with Crystalline White, smooth Very sweet, Smooth, no
Corn Syrup finish sugary taste crystals
detected
Fondant Crystalline White, crumbly Very sweet, Smooth, can feel
without Corn appearance sugary taste crystals
Syrup

Table C-1: Preparation of Fudge

Beating Type Appearance Taste Texture
Temperature
Fudge- 120°F Crystalline Dark brown, chocolate Smooth, no
smooth finish crystals
detected
Fudge- 176°F Crystalline Medium brown, chocolate Crumbly, grainy,
grainy can feel crystals
appearance

Table D-1: Preparation of Noncrystalline Candy

Candy Type Appearance Taste Texture
Lollipops: Noncrystalline Translucent, Sweet with a Hard, smooth
Hard-Crack clear orange hint of
made with lemon/raspberry
granulated
sugar

Table F-1: Preparation of Brittle and Toffee

 Candy Type Appearance Taste Texture
Brittle Noncrystalline Caramelized Sweet caramel Hard, crunchy
light brown flavor
color
Toffee Noncrystalline Dark caramel Buttery caramel Soft crunch,
brown color flavor melts in mouth

Discussion:

The experiments in this lab displayed how the differences in ingredients and preparation
techniques can change the outcome for both crystalline and noncrystalline candies. The
purpose of experiment B was to gain experience in the preparation of crystalline candy and to
determine the influence of corn syrup on the texture of the finished fondant (Walter &
Beathard, 2015). The results from this experiment showed that the fondant made with corn
syrup had the desired smooth texture, while the fondant made without corn syrup had a less
desired, crumbly texture. These differences can be attributed to the corn syrup acting as an
interfering agent in the control fondant. An interfering agent interferes with sugars natural
binding tendency by preventing large sugar crystals from forming (McWilliams, 2017).
Experiment C was conducted to further gain experience in the preparation of crystalline
candy as well as to observe the effect of syrup temperature at the time of beating on
crystallizations in fudge (Walter & Beathard, 2015). The results of this experiment showed that
allowing the fudge to cool to 120°F before beating resulted in a smooth, creamy product, while
only allowing the fudge to cool to 176°F before beating resulted in a grainy and gritty product.
The results of this experiment show that interrupting a supersaturated fudge syrup before it
has cooled to a temperature of 120°F will result in the crystals forming too quickly and
becoming too large (McWilliams, 2017).
The purpose of experiment D was to gain experience in the preparation of
noncrystalline candy made with granulated sugar. The results of experiment D showed that the
lollipops made with granulated sugar resulted in a desired hard, smooth texture when finished.
This product was a direct result of ensuring that the sugar, corn syrup, and water were heated
to 310°F before the cooling process began. This high temperature was necessary to reach the
hard-crack stage, where mostly all of the water had been boiled out of the syrup mixture,
leaving a supersaturated sugar solution (McWilliams, 2017).
Experiment F was conducted to gain experience in the preparation of the noncrystalline
candies brittle and toffee. The results of experiment F showed that brittle and toffee differed in
texture but not flavor. These results can be attributed to the baking soda that was present in
the brittle but not the toffee. The caramelizing sugar produced small amounts of acid in the
mixture that caused a chemical reaction with the alkaline baking soda, resulting in the texture
of the brittle (McWilliams, 2017). In both the brittle and toffee, the corn syrup acted as an
interfering agent preventing sugar crystals from forming (Walter & Beathard, 2015). The food
science knowledge gained from each of these experiments can be applied in practical use to
ensure that final products of both crystalline and noncrystalline candies are of the optimal
quality and texture.

References:

McWilliams, M. (2017). Foods Experimental Perspectives(8th ed.). Upper Saddle River, NJ:
Pearson.

Walter, J. M., & Beathard, K. (2015). Lab manual: Understanding food, principles and
preparation. Stamford, CT: Cengage Learning.