How candy originated

The process of re-crystallizing sucrose or denying such crystallization in the making of candy is one of the main factors in determining what type of candy you end up with. When sucrose is dissolved in water, the solution becomes syrup. With heat, more sugar is able to dissolve and water begins to evaporate making a highly concentrated syrup. When the candy is cooling, it becomes supersaturated with sugar, meaning there is more sugar remaining in the solution than would normally be possible.

In this supersaturated state, sugar molecules want to re-crystallize back into their solid form. The formation of crystals gives the candy an altogether different texture that is undesirable when making hard candies, lollipops or other noncrystalline candies. Thankfully, there are several methods to avoid re-crystallization.

When a hot sucrose solution is cooled slowly, crystals form. By cooling the solution more quickly, the sucrose does not crystallize. This is a very common method used in candy making. The texture resulting from this method is smooth.

The addition of fructose and glucose is another way to prevent sucrose from re-crystallizing. Large crystals of sucrose have difficulty forming when molecules of fructose and glucose are present. These sugars are often added in the form of juices, corn syrup, honey, or molasses and also act as sweeteners and thinners for the candy. Thinner sucrose solutions result in chewy candy. Thicker versions produce hard candies when cooled.

Fatty foods like butter also help prevent the crystallization process and give candies like caramel and toffee a smooth texture and rich flavor. Different levels of additives affect the texture and taste significantly and ultimately determine what kind of candy you end up with. There are many different types of ingredients used create the many different types of candy.

The final product is mostly a result of the heat and duration of cooking and cooling and the added sweeteners and flavors.

Though sugar is the main ingredient in candy, some newer candies are made with saccharin and other artificial sweeteners. Candy may also include any number of a wide range of ingredients. These ingredients include eggs, flour, fruits, milk, nuts, and natural or artificial flavorings.

Chocolate is the most popular form of candy and is often combined with many different food groups to form complex treats. Notable chocolate mixtures are chocolate covered fruit, nuts and even meats and insects. Other popular forms if candy are: candy bars, hard candy, lollipops, licorice, jelly beans, gummy candy, mints, taffy, and now even sugar free candy. More to come on this topic Most candy ships well. Heavy candies like fudge, nougat and caramels and hard candies ship better than brittle candy or light truffles.

Chocolates tend do well if they are insulated with several layers of newspaper. Proper packaging will help ensure the quality of candy during shipment. Place the candy in foil, plastic bags, or small containers if it is not already in some sort of wrapper. If it's brittle, start by cushioning the layers of candy with clean paper towels to help avoid breaking.

If softer in nature, you may want to put it in a hard container made of plastic or another solid material. Pack the candy well in the shipping box. Several layers of crumpled newspaper or similar cushioning should be packed around the candy or its plastic container. Movement within the shipping box increases the chance of damage to the candy. So, make sure it fits snuggly in the box.

Marking the box with words like "Fragile" or "Perishable" when appropriate is also advisable. Since some candy is relatively sensitive to moisture and heat, it may be wise to plan your shipping around the weather at both the starting point and destination.

Also be aware that since candy is often dense and heavy, shipping prices that are based on weight can be upwardly affected. Gelatin is a major component of some gummy and mallow candies. Because most gelatin is derived from animal bones of some kind, this can be a problem for vegans, vegetarians, or followers of certain religions.

Though some gelatin is made from the bones of fish instead of land animals that does not solve the problem for vegans. There are alternative ingredients that can be used such as pectin and several other substitutes. Keep in mind that these alternative ingredients can affect the texture and overall quality of the candy.

If eating food with animal products is against your belief system, you may want to check with the manufacturer before choosing the gelatin-based candy for you. This article was authored by CandyStore. It won multiple awards on their service, but unfortunately Google closed down Google Knol in Love, Ann, and Jane Drake. Toronto, Ontario: Tundra Books, Burleigh, Robert. Chocolate: Riches from the Rainforest. Abrams Inc. Swain, Ruth Freeman. Sir Charles S.

Electronic Scotland. Chao, Vickie. Science and Technology in Ancient India. Ed Helper. McDowell, Julie L. Candy's a Dandy Process Industry. Today's Chemist at Work. Trivedi, Bijal P. National Geographic Today. Bailey, Kathryn. Into to Candy Making. In , another American, Thomas Patton introduced a slightly different cotton candy machine. It is believed that candy dates back to the ancient Egyptians at around BC. The first ''candies'' were made from honey mixed with fruit or nuts.

Sugar candy was invented by the Indians about AD. People have always eaten sweet food. Honey was the earliest sweet which was eaten since prehistorically times. The ancient Egyptians preserved nuts and fruits with honey but sweets were really invented in the 19th century.

Read all about history of sweets. Lollipop, one of the most popular candies in modern times, had a long and interesting history. Here you can find out more about this interesting candy, from its first appearances in 17th century England, to the modern revival in America to the worldwide popularity it has today. Candies are sweet treats that became extremely popular ever since their first appeared on the market in the middle of 19th century. Army commissioned a number of American chocolate makers to produce 20 to 40 pounds blocks of chocolate, which would then be shipped to Army quartermaster bases, chopped up into smaller pieces and distributed to the American soldiers stationed throughout Europe.

The manufactures began producing smaller pieces, and by the end of the war, when the soldiers return home, the future of the candy bar was assured and a new industry was born.

During the post World War I period up to Chocolate is the favorite sweet in America. A recent survey found that 52 percent of U. Americans over 18 years of age consume 65 percent of candy which is produced each year and Halloween is the holiday with the highest candy sales. Wharton, candy makers from Nashville, USA. They invented the first cotton candy machine. History of Candy Candy is made by dissolving sugar in water or milk to form syrup.

Candy Origin and History The origin of candy can be traced to the ancient Egyptians who combining fruits and nuts with honey.