Common Types of Candy Coatings
Candy coatings vary widely, from the crispy, hard shell on a jelly bean to the smooth, melt-resistant layer on candy-coated chocolates. The primary purpose of a coating is to protect the candy, extend its shelf life, and add visual appeal. The ingredients used to achieve these effects differ based on the desired outcome, texture, and cost. A hard, sugar-based coating is common for candies that need a crunch, while a more flexible compound coating is used for chocolates and dips. The glossy finish on many candies comes from glazes that contain waxes or resins.
The Ingredients Behind the Shine
Sugar-Based Hard Coatings
For many classic hard-shelled candies, the coating is a simple but precise mixture that is cooked to the 'hard crack' stage. This is a very high-temperature cooking process where the sugar and other syrups create a brittle, solid glass when cooled.
Common ingredients include:
- Sugar: The primary component, providing sweetness and structure.
- Corn Syrup: Added as a 'doctoring agent' to prevent the sugar from crystallizing too quickly, ensuring a smooth, glassy texture.
- Water: Used to dissolve the sugar and corn syrup before boiling.
- Food Coloring and Flavoring: Added after the mixture is removed from the heat to provide color and taste.
- Confectioners' Sugar: Sometimes used for dusting to prevent individual candies from sticking together.
Compound Chocolate and Vanilla Coatings
When you buy candy melts or almond bark, you are often using a compound coating rather than true chocolate. The key difference lies in the fat component.
Key ingredients:
- Sugar: Sweetens the coating.
- Vegetable Oil (e.g., Palm Kernel Oil): Used instead of cocoa butter, this fat is more stable at room temperature and doesn't require the tempering process of traditional chocolate.
- Milk Powder: Provides a creamy texture.
- Soy Lecithin: An emulsifier that helps bind the oil and other ingredients together for a smooth consistency.
- Flavorings (e.g., Vanilla): Added for taste.
Specialty Glazes: Confectioner's Glaze and Carnauba Wax
For a durable, shiny, and non-sticky finish, many candies are coated with a glaze that includes waxes or resinous secretions.
- Confectioner's Glaze: Made from a resinous secretion, known as lac, produced by the female Kerria lacca insect. Also known as shellac, it is dissolved in food-grade alcohol. This glaze provides a hard, protective, waterproof finish and is found on many jelly beans, candy corn, and other panned candies. While vegetarian-friendly options exist (such as zein from corn), this insect-derived ingredient means many conventional candies are not vegan.
- Carnauba Wax: Derived from the leaves of a Brazilian palm tree, this natural, plant-based wax is used to give candies a glossy finish and prevent them from melting or sticking together. It has a high melting point and is a popular vegan alternative to shellac and beeswax.
Nutritional and Dietary Considerations
From a nutrition diet perspective, candy coatings are primarily composed of sugars and fats, offering little to no nutritional value. The most significant considerations are caloric intake and the type of fat. Compound coatings made with hydrogenated vegetable oils contain saturated fats, which should be limited in a healthy diet. For those following a vegan, vegetarian, or kosher diet, it's crucial to be aware of ingredients like shellac (confectioner's glaze) and gelatin, which are derived from animal sources. Manufacturers are increasingly using alternatives like carnauba wax, agar-agar, and pectin to cater to these dietary needs.
Comparison of Candy Coatings
| Feature | Sugar-Based Hard Coating | Compound Chocolate Coating | Confectioner's Glaze/Wax Coating |
|---|---|---|---|
| Primary Ingredients | Sugar, Corn Syrup, Water | Sugar, Vegetable Oil, Milk Powder | Shellac Resin or Carnauba Wax |
| Dietary Concerns | Primarily sugar. Watch for caloric intake. | Saturated fats from vegetable oils. Contains milk powder. | Shellac is insect-derived and not vegan. Check for gelatin. Carnauba wax is vegan. |
| Tempering Required? | No | No (Stable at room temperature) | No |
| Texture | Hard, brittle, glassy finish | Smooth, waxy mouthfeel | Hard, glossy, protective layer |
| Best For | Hard candies, panned candies like jelly beans | Dipping, molding, quick-setting coatings | Adding shine and durability to pre-existing candies |
Conclusion: Making Informed Choices
Understanding what is candy coating made of provides transparency about the sweets we consume, which is essential for managing our nutrition diet. From the simple boiled sugar and corn syrup to more complex coatings containing insect-derived shellac or plant-based carnauba wax, the ingredients shape not only the candy's texture and appearance but also its suitability for various dietary preferences. For those concerned about animal products, it's important to check ingredient lists carefully and look for alternatives like carnauba wax or zein. While candy should be a treat enjoyed in moderation, knowing its components allows for more informed and intentional choices.
Learn more about food additive safety and regulations from the U.S. Food and Drug Administration.
