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Hard Candy Manufacturing Methods and Formulas

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Hard Candy Manufacturing Methods and Formulas Hard Candy Manufacturing Methods and Formulas by Walter Richmond There are many varieties of hard candy. Certain funda- develops a grain, such as pure sugar stick candy, creamy gmental facts about the manufacture of hard candy should mints, etc. be known if good results are to be obtained. Hard can- Pure sugar grained candy depends upon the use of the dies are of two types: candies that are cooked on an open correct amount of invert sugar or cream of tartar to con- fire and vacuum-cooked hard candies. trol graining. The inversion or grain killing is caused by the action Hard and Chewy Candies of the doctors. Water in different localities has varying alkaline con- A high-cooked mixture of sugar and water, with the tent which offsets the grain-killing action of the doctors. addition of a “doctor” such as invert sugar, corn syrup or For this reason, the amount of invert sugar or cream of cream of tartar, belongs in this hard candy group. tartar in a batch will not act in the same way in every High-cooked candies, due to their method of manu- locality, and must be varied to meet local conditions. facture, will be typed as hard candy and classified as Plain or ungrained hard candies become sticky if plain, grained, pulled, hard nut candies or butterscotch. exposed to damp air after the heat has left them. They If enough doctor is used to prevent graining, the candy should be packed as soon as the heat has left them. Hard is classified as plain hard candy. candy will also become sticky if too much corn syrup, The cooking temperature of the batch can be lowered invert sugar or cream of tartar is used. to produce a chewing candy. The batch can be aerated Higher-cooked batches should contain less invert by pulling and becomes pulled hard candy or taffy. sugar, corn syrup or cream of tartar than lower-cooked Another classification consists of pure sugar candy that batches. As the cooking temperature is raised, the amount of sugar inverted increases. For this reason they For many years, the confectionery industry has should contain less doctors, as inversion acts as a doctor. utilized the formulas in Walter Richmond’s book, Open-fire hard candies are divided into two types: Choice Confections. This book was originally Type 1 Straight sugar candy that develops a grain. This written in 1954 and has been reprinted four times. class includes pure sugar stick candy, mint puffs and sim- Presently the book is in the process of being ilar types of grained hard goods. updated. As part of this updating process chapters Type 2 Hard candy that contains sufficient corn syrup will periodically appear in The Manufacturing or invert sugar to prevent the forming of a grain. This class includes very-high-cooked satin-finish candies and Confectioner. We solicit any comments, suggestions lower-cooked hard candies which lack high gloss. or formulas that readers have pertaining to the The plasticity, ease of handling, clearness and trans- chapter in this issue. parency of ungrained fire-cooked candies are superior to ® The Manufacturing Confectioner • February 2004 35.
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