Get to Know the Sugar in Your Candies

Candies, of any type and flavors, have a common ingredient: sugar. They're made from a concentrated solution of sugar in water, that flavors and coloring are added. It's the sugar which makes the candy sweet, this way we all love it. Actually, the word candy originates from the Arabic word qandi, which is derived from the Persian word qand, meaning sugar.

Sugar is available in different forms. If you wish to learn how to make candies, you should familiarize yourself with the various kinds of sugar and their by-products.

Granulated sugar

Granulated sugar relates to the sugar the majority of us know-white, crystallized sugar that's also known as ordinary sugar or white sugar. It's most commonly produced from sugar beets or sugarcane. It might be kept for very long periods of time, provided it is kept in a tightly sealed container inside a cool and dry place.

Brown sugar

Brown sugar is made by adding molasses to granulated sugar. It's either unrefined or partially refined soft. It might contain either 3.5% molasses, whereby it is called light brown sugar, or 6.5% molasses, whereby it is called brownish sugar. Light brown sugar is much more recommended for candy making, because its flavor isn't as overwhelming since it's darker variety. Also, whenever a recipe requires sugar, brown shouldn't be used to replacement for granulated or white sugar.

Superfine sugar

Superfine sugar can also be known as bar sugar, baking sugar, or caster sugar. It's most commonly utilized in making candy centers because its fine texture allows easy dissolution with no grainy texture. Meringues require this type of sugar supply. In contrast to brown sugar, this is usually a good substitute whenever a candy recipe requires granulated sugar.

Powdered sugar

Also referred to as icing sugar or confectioner's sugar, powdered sugar is usually used to make frosting's or icings. This is fine sugar, but would still have to be sifted before it can be used. This is not recommended as replacement granulated sugar in candy recipes.

Corn syrup

Corn syrup is generally added like a thickener, sweetener, and to retain moisture in various candy and baking recipes. It's made using cornstarch like a feedstock. Like brown sugar, it's available in light and dark varieties. For making candy, the sunshine variety is generally preferred. Cooked candies take advantage of corn syrup because the latter works well for keeping them firm and never watery.

Honey

Honey is really a mixture of sugar along with other compounds, laid down by honeybees his or her food source. It's a natural sweetener having a very distinctive taste liked by some people with regards to their candies. Honey has been said to be the only real food that doesn't spoil. Honey is most often used in tandem with nuts and nougat, and it is widely used to create taffy, a classic favorite among kids.

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