- Joined
- May 12, 2010
- Location
- Now Florida but always a Kentuckian
With the holidays approaching and the interest in candy making, thought post on the classification of candy.
Candies maybe classifies as:
1 Crystalline, in which sugar crystals are large as in commercial rock candy or so small that they are not felt by the tongue, as in fondant or fudge.
2. Non-crystalline, in which sugar crystals are not present, such as peanut brittle, taffy and caramels.
3. modified candies of the gum drop, divinity and marshmallow type, which depend on added ingredients such as egg white and gelatin for their texture.
Candies maybe classifies as:
1 Crystalline, in which sugar crystals are large as in commercial rock candy or so small that they are not felt by the tongue, as in fondant or fudge.
2. Non-crystalline, in which sugar crystals are not present, such as peanut brittle, taffy and caramels.
3. modified candies of the gum drop, divinity and marshmallow type, which depend on added ingredients such as egg white and gelatin for their texture.