English name: Candy

candy

In North America, Candy is often used as a synonym for the more general term "candy", and this word has become outdated in most parts of Britain, and today it almost exists only in the term "cotton candy". In some areas, especially Scotland, "candy" usually refers to candy made of crystalline sugar. In Britain, generally speaking, a piece of candy is called a dessert. In Australian English, all these sweets are collectively called lollipops. In New Zealand English, both terms are used.

Candy is made by dissolving sugar in water or milk to form syrup, and then boiling it until it begins to caramelization. Depending on the solvent and the final result of processing, the product may be called candy, caramel, toffee, soft candy, praline, tablet or toffee. The formula used also indicates how hard, soft, chewy or brittle the final product should be.

The final texture of candy depends on the boiling temperature of sugar solution, because the existence of solute in the liquid will increase the boiling point of the liquid. Increasing the sugar content will also increase the boiling point. When the syrup is heated, it will boil, which makes the sugar concentration in the syrup increase due to the evaporation of water, which further increases the boiling point. The relationship between boiling point and sugar concentration can be predicted, so heating syrup to a specific temperature can ensure the accuracy of a specific sugar concentration. Generally speaking, higher temperature-meaning higher sugar concentration-will produce hard and brittle candy, while lower temperature will produce softer candy. These "stages" of cooking sweets have been named and associated with cooking temperature, and are often specified in recipes:

* [Thread]: 230-233f/110-11c

* "Soft ball": 234-240 degrees Fahrenheit/112-115 degrees Celsius.

* "solid ball": 244-248f/118-120c.

* "hard ball": 250-266 degrees Fahrenheit/12 1- 130 degrees Celsius.

* "Soft crack": 270-290 degrees Fahrenheit/132- 143 degrees Celsius.

* "hard crack": 295-3 10 F/146- 154 C.

This unusual name comes from the process of testing syrup before the thermometer becomes tolerable. A spoonful of hot syrup is dropped into a glass of cold water. The characteristics of the obtained candy can be used to determine the concentration of syrup. The "line" stage produces a long string of hardened sugar, while the "ball" stage produces a smooth lump with corresponding hardness. The "rupture" stage produces a fragile candy ball, so that the rapid cooling of water will cause it to rupture. This method is still used in some kitchens today; However, candy thermometers are much more accurate.

Once the syrup reaches 340 degrees Fahrenheit or higher, sucrose molecules will break down into many simpler sugars, producing an amber substance called caramel. This should not be confused with caramel candy, although it is the main flavoring agent of candy.