What happens when you heat
a sugar solution?
sugar
water
Much
sugar
Sugar
solution
saturated
Super
saturated
Supersaturation
 Supersaturation is an unstable state.
 The sugar molecules will begin to crystallize
back into a solid at the least provocation.
Solubility Chart of Sugar
solubility chart of sugar
• Sugar Crystal
• Crystal form
something like release
locking together,
except that instead of
legos pieces, there a
molecules. If some of
the molecules are
different size and
shape, they won’t fit
together and a crystal
doesn’t form
Principles of Sugar Confectionery
Production
Variation in ingredients used, temperature of boiling, and
method of shaping  possible to make a wide variety of
products.
 Balance the recipe
 Prepare the ingredients
 Mix together the ingredients
 Boil the mixture until the desired temperature has been
reached
 Cool
 Shape
 Pack
Principles of Sugar Confectionery
Production
Many factors affect the production and storage of
sweets:
 The degree of sucrose inversion (see below)
The time and temperature of boiling
The residual moisture content in the confectionery
The addition of other ingredients.
Degree of Sucrose Inversion
“The amount of invert sugar in the candy/sweets must
be controlled!!!!”
Tartar, citric acid  can be used in controlling amount
of inversion
If too much  sticky candy (take up water from the air).
If too little  insufficient to prevent crystallization of the
sucrose.
Non-crystalline (Hard candy) 10-15% of invert sugar
Candy Thermometer
A candy thermometer, also known as a sugar thermometer, is a
thermometer used to measure the temperature and therefore the
stage of a cooking sugar solution. These thermometers can also be
used to measure hot oil for deep frying.
There are several kinds of candy thermometers available 
1)traditional liquid, 2)coil spring "dial“ and 3)digital.
The digital thermometers tend to read the temperature more quickly
and accurately, and some models have an alarm when the
thermometer hits a certain temperature. Many models have markers
for the various stages of sugar cooking.
A candy thermometer is similar to a meat thermometer except that it
can read higher temperatures (usually 400°F/200°C or more).
Candy Thermometer
Time & Temperature Boiling
Sucrose concentration
(per cent)
Degrees C
Boiling point *
Degrees F
Boiling point *
40
101.4
214.5
50
102
215.5
60
103
217.5
70
105.5
222
75
108
227
80
111
232
85
116
241
90
122
252
95
130
266
Variations in boiling temperature can make a difference between a sticky,
cloudy sweet or a dry, clear sweet.
Cooked Sugar Test and Temperature
Bentuk
Suhu (oC )
Thread
102
Keterangan
A brittle thread when pulled
Pearl
104 – 106
Forms pliable thread. Pull off in sheets from a
spoon
Souffle
106 – 112
Boiling
sugar
creates
resembling snowflakes
Soft
ball
112 - 116
Sugar syrup forms ball in water but flattens
out when removed
Firm
ball
117 – 120
Sugar syrup forms ball in water and holds
shape when removed. A very soft ball can
be rolled between your fingers
Hard
ball
121 – 131
Sugar syrup forms ball in water and hold its
shape in a tigth, slightly pliable ball
Soft
crack
132 – 143
Sugar syrup forms stiff threads in water
Firm
crack
145
small
bubbles
Sugar syrup has lost all of its water. Fallowing
stages are critical and temperature should
be watched very carefully
Cooked Sugar Test and Temperature
Bentuk
Suhu (oC )
Keterangan
Hard
crack
149-154
Sugar syrup forms hard, brittle threads
when dropped into water
Liquid
sugar
160
Melting point of sugar
Ligth
caramel
166 – 177 Syrup turns very pale amber color darkening
to a rich golden
Medium
caramel
177 – 188 Syrup continues to darken, turning from
light brown to a dark mahogany
Dark
caramel
188 – 204 Syrup becomes very dark brown, nearly
black and gives off a very burnt aroma.
Used only for coloring, not for confections
Black
jack
+204
Black color, dark smoke. No practical use
for this
Jelly
105oC
Syrup
110oC
Fudge or Creams
115oC
Caramels or Divinity
121oC
Taffy or marshmallows
126.7oC
Butterscotch or Popcorn
Balls
137.7oC
Peanut Brittle
150oC
Glace or Barley Sugar
160oC
Sweet and Boiling Temperature
Type of sweet
Fondants
Fudge
Temperature range for
boiling (Degrees C)
116-121
116
Caramels and regular toffee
118-132
Hard toffee (e.g.
butterscotch)
146-154
Hard-boiled sweets
149-166
Moisture Content
 The water left in the sweet will influence its storage behaviour
and determine whether the product will dry out, or pick up,
moisture.
 For sweets which contain more than 4% moisture, it is likely
that sucrose will crystallize on storage.
 The surface of the sweet will absorb water, the sucrose solution
will subsequently weaken, and crystallization will occur at the
surface - later spreading throughout the sweet.
Added ingredients
•
The addition of certain ingredients can affect the temperature of
boiling.
 For example, if liquid milk is used in the production of toffees, the
moisture content of the mixture immediately increases
 Therefore require a longer boiling time in order to reach the
desired moisture content.
•
Added ingredients also have an effect on the shelf-life of the sweet.
 Toffees, caramels, and fudges, which contain milk-solids and fat,
have a higher viscosity, which controls crystallization.
 On the other hand, the use of fats may make the sweet prone to
rancidity, and consequently the shelf-life will be shortened.
Type of Candy
Fondants
 is made by boiling a sugar solution + glucose syrup.
 The mixture is boiled to a temperature in the range of 116-121°C
 cooled, and then beaten in order to control the crystallization process and
reduce the size of the crystals.
Creams / Crystalline




are fondants which have been diluted with a weak sugar solution or water.
These products are not very stable due to their high water content
have a shorter shelf-life than many other sugar confectionery products.
are commonly used as soft centres for chocolates and other sweets.
Gelatin sweets
 These sweets include gums, jellies, pastilles, and marshmallows.
 They are distinct from other sweets as they have a rather spongy texture
which is set by gelatin.
Type of Candy
Toffee and caramels
 These are made from sugar solutions with the addition of ingredients such
as milk-solids and fats.
 Toffees have a lower moisture content than caramels
 consequently have a harder texture.
 As the product does not need to be clear, it is possible to use unrefined
sugar such as jaggery or gur, instead of white granular sugar.
Hard-boiled sweets
•
•
•
These are made from a concentrated solution of sugar
heated and then cooled to form a solid mass containing less than 2%
moisture.
Within this group of products there is a wide scope to create many different
colours, flavours and shapes through the use of added flavourings and
colourings.
Confectionery Processing
Stage
Mix
ingredients
Boil
Cool
Hard-boiled
sweets
*
*
*
Fondant
*
*
*
Toffees/caramels
*
*
*
Fudge
*
*
*
Jellies
*
*
*
Marshmallows
*
*
*
Beat
Form/set
*
*
*
*
*
*
*
*
*
Candy Making Video
•
•
•
•
•
Candy Making
How to make candy ?
How to make hard candy ?
How to make caramel ?
How to make fudge ?