Preparation and Evaluation of Crystalline vs.

Non-Crystalline Candies

INTRODUCTION Candies are classified into two categories. Crystalline candies, such as fudge and fondants, which are made by boiling sugar together with water. This concentrates the sugar syrup, resulting in a firm, crystalline structure once cooled. (McWilliams, 2012, p. 146-47). Noncrystalline or amorphous candies, such as brittles, toffees, and lollipops, are made by boiling to a higher temperature than crystalline candies. The higher boiling point signifies that the sugar concentration is much higher. The high sugar concentration, combined with interfering agents, results in a high viscosity product, prevent organization of sugar crystals. (McWilliams, 2012, p. 151). Candy making is a complex process that requires different conditions depending on whether the expected outcome is. The purpose of the laboratory experiment is to compare the characteristics of crystalline and non-crystalline candies. The secondary purpose of the laboratory experiment is to evaluate multiple variations of the same recipe to determine the effects of temperature, interfering agents, and agitation on the appearance, flavor, and texture. METHODS Thermometer Calibration Follow Procedure A-a. Basic Procedure for Thermometer Calibration using 2 c. water and following steps 1-4 in Walter & Beathard, 2011, p. 233.

Preparation of Crystalline Candies: Fondant Follow Procedure B. Basic Fondant Recipe, steps 1-7 in Walter & Beathard, 2011, p. 235 for two variations of fondant; Fondant with corn syrup (Control) and Fondant without corn syrup (No interfering agent). Evaluate each variation for appearance, flavor, and texture. Fudge Follow Procedure C. Basic Recipe for Fudge, steps 1-9 for three variations of fudge; Fudge 120 F (Control) and Fudge 176 F (Modified temperature) in Walter & Beathard, 2011, p. 236. The third variation in addition to those listed in the lab manual is a Quick Cool variation, placing fudge in refrigerator for approximately 20 minutes. Evaluate each variation for appearance, flavor, and texture. Preparation of Non-Crystalline Candies: Lollipops Follow Procedure D. Basic Recipe for Non-Crystalline Candy following steps 1-7 in Walter & Beathard, 2011, p. 237. Prepare only one variation following the basic recipe (Control with granulated sugar) and evaluate appearance, flavor, and texture. Peanut Brittle Follow Procedure F-a. Peanut Brittle, steps 1-4 in Walter & Beathard, 2011, p. 239, omitting the addition of peanuts, and evaluate appearance, flavor, and texture.

Toffee Follow Procedure F-b. Toffee, steps 1-6 in Walter & Beathard, 2011, p. 239, omitting the addition of almonds, and evaluate appearance, flavor, and texture.

RESULTS

Table 1 - Preparation of Crystalline Candies and Non-Crystalline Candies

Candy Category Temperature (F boiled to) Appearance translucent, purple, shiny golden brown, visible air bubbles light golden brown, dense Flavor Texture glassy, hard but smooth crunchy, hard, glassy crunchy, hard, glassy

Lollipops

Non-crystalline

310 F

sweet, fruity

Peanut Brittle

Non-crystalline

306 F

very sweet, buttery

Toffee Fondant with corn syrup Fondant without corn syrup Fudge - 120 F Fudge - Quick Cooling Fudge - 176 F

Non-crystalline

300 F

very sweet

Crystalline

238 F

white, smooth

sweet

smooth, velvety

Crystalline Crystalline Crystalline Crystalline

238 F 234 F 234 F 234 F

white, rough dry, rough, brown darkest brown, smooth brown, settled

sweet sweet, intense chocolate flavor rich, balanced chocolate intensity sweet, chocolate

gritty/grainy grainy smooth, creamy, velvety smooth

Table 1, above, displays the results of the appearance, flavor, and texture of each crystalline or non-crystalline (amorphous) candy prepared and evaluated by the student. The candies are listed in descending order of the temperature to which they were boiled. Noncrystalline candies are listed at the top of the table due to the high temperatures they must be boiled to, while crystalline candies are listed lower on the table because they are boiled at a

lower temperature. Variations of fudge and fondant based on preparation techniques are also displayed, comparing the differences in appearance, flavor, and texture.

DISCUSSION The crystalline candies prepared are fondant and fudge. The variations of fondant include one with corn syrup and one without corn syrup. Due to the beating of the mixture, which incorporates air, the colors of both variations are white. The noticeable differences are those of texture, due to the omission of corn syrup. Corn syrup is meant to act as an interfering agent, which prevents the formation of sugar crystals. The fondant without corn syrup allowed the sucrose molecules to aggregate more easily, which explains its grainy and gritty texture. The three variations of fudge were based on beating temperatures. The initiation of beating promotes crystallization. The fudge beaten at 120 F was given a longer period of time to cool, making it less stable, resulting in accelerated crystallization and a grainy texture. (McWilliams, 2012, p. 148). The quick-cooling variation of fudge was the most smooth and creamy of the three. The viscosity of the highly concentrated solution and agitation at a specific cooling temperature allows for the redistribution of the interfering agents, corn syrup and butter, resulting in a velvety smooth texture, with a rich chocolate flavor. Non-crystalline candies are boiled to higher temperatures to promote super saturation. The lollipops are boiled at a temperature of 310 F in order to create a saturated solution, which is viscous due to the boiling off of water. Increased viscosity results in less organization of sugar crystals, hence the smooth feeling on the tongue.

Brittles and toffees are somewhat different than lollipops due to the involvement of caramelization, which is responsible for the golden brown color, as observed in the laboratory experiment. The corn syrup and butter added to the toffee and brittle acted as interfering agents. The corn syrup enhances the texture because of its variety of sugars. The different shapes of the mix of sugars from corn syrup prevent alignment of large crystal aggregates. Fat prevents aggregation of sugar crystals as well and decreases crystallization to promote a finer texture while also acting as a flavor enhancer. The differences among crystalline and non-crystalline candies are due to varying temperatures, levels of agitation, as well as sugar concentration. Non-crystalline candies must reach a higher final boiling temperature in order to result in an increased sugar concentration, increasing viscosity, and preventing crystallization. Crystalline candies must reach a lower final boiling point and an interfering agent must be added in order to promote the desirable smooth, velvety textures.

REFERENCES Walter, J. & Beathard, K. (2011). Understanding Food Principles and Preparation Lab Manual (4th edition). Belmont, CA: Cengage Learning. McWilliams, M. (2012). Foods: Experimental Perspectives (7th edition). Upper Saddle River, NJ: Prentice Hall.