Crystalline vs. Amorphous Candies

Study Notes

Crystalline Candies

Include types such as fudge, fondant, penuche, and divinity.
Have an organized crystal structure, allowing for easy chewing or cutting.

Amorphous Candies

Consist of caramels, taffy, butterscotch, toffee, peanut brittle, marshmallows, and lollipops.
Characterized by a higher sugar concentration leading to more viscous syrup that does not form crystals.
Interfering agents such as butter, cream, milk, egg whites, air bubbles, gelatin, cocoa, and corn syrup contribute to their structure.

Interfering Agent: Corn Syrup

Created by treating corn starch with acid or enzyme, increasing glucose solubility of sucrose.
Excess glucose can lead to a runny product.

Caramels

Browning occurs through the Maillard reaction, not through traditional caramelization.

Peanut Brittle

Organic acids produced during cooking, combined with baking soda, generate CO2 for a slightly airy texture.

Beating Fudge

Beating while the mixture remains hot results in rapid crystal formation, creating a grainy texture, which is undesirable.

Temperature Indicators in Candy Making

232°F (Thread): Syrup appears dispersed in water and spreads on foil.
236°F (Soft Ball): Gel is observed at the bottom of water with minimal spread on foil; used for fudge, penuche, and fondant.
246°F (Firm Ball): Gel settles with a more waxy appearance on foil; associated with caramels.
252°F (Hard Ball): Forms a ball in water and appears more solid on foil; found in divinity and marshmallows.
272°F (Soft Crack): Thicker syrup forms a glob in water, with an orangey color on foil; used for butterscotch.
302°F (Hard Crack): Displays an orange, stringy consistency in water and burnt orange on foil; common in brittles and hard candy.

Sugar Solution Characteristics

As temperature rises, the sugar concentration in solution increases.
A sugar solution is supersaturated if sugar content surpasses the theoretical limit for any given temperature.
Supersaturation is achieved by cooling a heated sugar syrup.

Factors Influencing Sugar Crystallization

Supersaturation can lead to crystallization; nuclei must be present for this process.
Nuclei can be minute sugar crystals, colloidal particles, or rough spots on utensils.

Supersaturation Effects

Greater supersaturation results in a higher number of small crystals during beating.

Viscosity and Crystallization Prevention

Viscosity of a cooked sugar syrup increases with cooling.
High concentrations of interfering agents inhibit crystallization.
Higher cooking temperatures increase syrup viscosity, making it more challenging for crystals to form.
Stirring is crucial in preventing scorching but should be minimized to avoid forming nuclei; cooking should be done without agitation.

Crystalline Candy Preparation Steps

Step 1: Create syrup
Step 2: Concentrate syrup
Step 3: Rapidly cool the mixture
Step 4: Beat the cooled syrup

Corn Starch Usage in Fudge vs. Caramel

Fudge requires 2 tablespoons of corn starch for consistency.
Caramel necessitates a larger amount of 2/3 cup for a smoother texture.

Role of Baking Soda in Peanut Brittle

Adding baking soda to syrup releases tiny air bubbles, giving peanut brittle its porous, delicate texture.

Description

Test your knowledge on the differences between crystalline and amorphous candies with these flashcards. Learn about various types of candies and their unique characteristics, focusing on their structure and properties. Perfect for candy enthusiasts and culinary students!