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Candy can be classified by its PREPARATION METHOD, which determines whether it will be
CRYSTALLINE or NON-CRYSTALLINE in nature.
CRYSTALLINE CANDIES: Two types exist based on the size
of their crystals formed from sugar solutionsNON-CRYSTALLINE CANDIES: Sugar is present without form
(amorphous) from sugar solutions
Type 1) Tiny crystals result in candies with soft, creamy
and smooth textures
*Note: Divinity is a crystalline candy but is a special case
as the crystals are dispersed in a foam.
**Marshmallows and gumdrops are also special classes as they contain a gelling substance.
Type 2) Candies with larger crystals
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