Candy Types

Copyright © 2000 Sarah Phillips CraftyBaking.com All rights reserved.

Candy comes in a variety of forms. Chocolate, a crystalline candy, is discussed in a separate section. See also CANDY - SYRUP TEMPERATURE CHART and CANDY STORAGE.

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

• Divinity* 
• Fondant
• Fudge
• Marshmallows**
• Maple Sugar Candy
• Nougat
• Pralines

*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

• Rock Candy
  NOTE: Aside from rock candy and certain types of sugar,
  crystal coatings are desirable on candies such
  as bon-bons and gumdrops and cream candies.
• Brittle
• Butterscotch
• Caramel
• Gummy Candies *(Gummy bears, Jelly beans, Gumdrops)
• Hard Candy (Lollipops)
• Toffee