Tag: Candy making

While corn syrup is a baking staple prized for its ability to prevent crystallization, it's not always on hand. This leads many home cooks to wonder: can you substitute syrup for corn syrup? The answer is nuanced and depends heavily on the specific recipe and the properties of the syrup you choose.

Over 70 years ago, a confectioner discovered the secret to adding fizz into a chew bar, creating the first Refresher. But beyond this fizzy core, what are the ingredients in Refreshers candy that give it its signature taste and texture?

Bees naturally produce the enzyme invertase to convert sucrose from nectar into glucose and fructose, the main components of honey. This natural process has inspired widespread industrial application, offering significant benefits of invertase in food, health, and other sectors.

Over two million tons of citric acid are manufactured annually, with a significant portion dedicated to the food industry. In the world of confectionery, this weak organic acid is a versatile and indispensable ingredient, responsible for everything from balancing sweetness to extending shelf life. But exactly what is citric acid used for in candy and why is it so important?

According to industry statistics, over 60% of all commercially produced gelatin is used in the food and confectionery industry to make beloved treats like gummy candies. The primary reason for why gelatin is used in gummies is to create the signature bouncy and chewy texture that defines the classic sweet.

While table sugar (sucrose) is a key component in many confections, most candy relies on a blend of different sweeteners and techniques to achieve its signature textures. This variety in sweeteners helps manufacturers control everything from crystal formation to mouthfeel, answering the common question of what kind of sugar is in candy.

The primary sugar used to make traditional hard candy is sucrose, though this is often combined with other interfering sugars like corn syrup to achieve the desired texture and stability. This blend is vital, as it's the careful manipulation of these sugar molecules during cooking that creates the candy's signature hard, glassy state.

While many types of taffy do not contain eggs, a significant number of commercial brands, particularly certain saltwater taffies, use egg whites to achieve their signature light, airy, and chewy texture. This makes checking the ingredient list essential for those with egg allergies or who follow a vegan diet.

A 2018 report found that over 2 million tons of citric acid are produced globally each year, with a significant portion going into the food industry. This common food additive, manufactured from a species of mold, is a primary ingredient used to achieve the signature tartness found in many candies. So, is citric acid in candy? The answer is a definitive yes, particularly in a wide range of fruit-flavored and sour confections.

According to food science, glucose syrup is a powerful ingredient known for preventing sugar crystallization and retaining moisture in confectionery and baked goods. However, it isn't always readily available for the home cook. Fortunately, you can substitute glucose syrup effectively by understanding the specific functional properties needed for your recipe, from texture to sweetness.