Abstract:
The technology of candy making is based on the science and art of manipulating sugar , the principal ingredient in candy, particularly to achieve special textural effects. This is accomplished primarily by controlling the state of crystallization of the sugar and the sugar – moisture ratio. While the confectioner has many ingredients besides sugar to modify his confection, such as milk products , egg white , food acids , gums starches, fats emulsifiers, flavors, nuts, fruits, chocolate, and others, all of these are secondary to sugar in determining the attributes that characterize the major candy types and some of these ingredients are chosen especially for their influence upon the chemical and physical properties of sugar.
