Candy
61230
225005492
2008-07-11T12:31:12Z
Cosmic Latte
3190204
/* Cavities */
{{pp-semi|small=yes}}
{{otheruses1|the confection}}
[[Image:ColoredcandyC.jpg|thumb|200px|Chocolate Buttons in Rainbow Hues]]
'''Candy''', specifically '''sugar candy''', is a confection made from a concentrated solution of sugar in water, to which a variety of flavorings and colorants is added. It is sometimes frozen (as in an [[ice pop]]).
In North America, ''candy'' is a broad category that includes [[candy bar]]s, [[chocolate]]s, [[Liquorice (confectionery)|licorice]], sour candies, salty candies, tart candies, hard candies, taffy, gumdrops, marshmallows, and more. Vegetables, fruit or nuts glazed and coated with sugar are called ''candied''.
Outside North America, the generic name for candy is '''sweets''' or '''[[confectionery]]''' (UK, Ireland, Australia, New Zealand, South Africa and other Commonwealth countries). In Australia and New Zealand, candy is, in normal usage, further categorised as either ''chocolate'' or ''lollies'' (for all other non-chocolate candies).
In North America, the UK, and Australia, the word ''[[lollipop]]'' refers specifically to sugar candy on a stick. While not used in the generic sense of North America, the term ''candy'' is used in the UK for specific types of foods such as ''[[candy floss]]'' (''cotton candy'' in North America and ''fairy floss'' in Australia), and certain other sugar based products.
==Manufacture==
Candy is made by dissolving [[sugar]] in water or milk to form a [[syrup]], which is boiled until it reaches the desired concentration or starts to [[Caramelization|caramelize]]. The type of candy depends on the ingredients and how long the mixture is boiled. Candy comes in an endless variety of textures from soft and chewy to hard and brittle. [[Caramel]], [[toffee]], [[fudge]], [[praline]], [[Tablet (confectionery)|tablet]], [[gumdrop]]s, [[jelly bean]]s, rock candy, [[lollipops]], [[taffy (candy)|taffy]], [[cotton candy]], [[candy cane]]s, peppermint sticks, peanut brittle, chocolate coated raisins or peanuts, hard candy (called ''boiled sweets'' in British English) and candy bars are just a few examples of the confections that are sold under the generic name "candy." [[Image:100 1373.JPG|thumb|200px|Jellybeans.]]
===Sugar stages=== <!-- do not remove heading: is used as link target-->
The final texture of candy depends on the sugar concentration. As the syrup is heated, it boils, water evaporates, the sugar concentration increases, and the boiling point rises. A given temperature corresponds to a particular sugar concentration. In general, higher temperatures and greater sugar concentrations result in hard, brittle candies, and lower temperatures result in softer candies. These "stages" of sugar cooking are:<ref>[http://www.exploratorium.edu/cooking/candy/sugar-stages.html The Cold Water Candy Test], Exploratorium; [http://www.baking911.com/candy/chart.htm Sugar Syrup Chart] at Baking911</ref>
<table>
<tr><th>Stage<th>Temperature in [[Fahrenheit|°F]]<th>Temperature in [[Celsius|°C]]<th>Sugar concentration</tr>
<tr><td>thread<td>230-233°F<td>110-111°C<td>80%</tr>
<tr><td>soft ball (e.g. [[fudge]])<td>234-240°F<td>112-115°C<td>85%</tr>
<tr><td>firm ball<td>244-248°F<td>118-120°C<td>87%</tr>
<tr><td>hard ball<td>250-266°F<td>121-130°C<td>92%</tr>
<tr><td>soft crack<td>270-290°F<td>132-143°C<td>95%</tr>
<tr><td>hard crack (e.g. [[toffee]])<td>295-310°F<td>146-154°C<td>99%</tr>
<tr><td>clear liquid<td>320°F<td>160°C<td>100%</tr>
<tr><td>brown liquid ([[caramel]])<td>338°F<td>170°C<td>100%</tr>
<tr><td>burnt sugar<td>350°F<td>177°C<td>100%</tr>
</table>
The names come from the process used to test the syrup before thermometers became affordable: a small spoonful of syrup was dropped into cold water, and the characteristics of the resulting lump were evaluated to determine the concentration of the syrup. Long strings of hardened sugar indicate "Thread" stage, while a smooth lump indicates "ball" stages, with the corresponding hardness described. The "crack" stages are indicated by a ball of candy so brittle that the rapid cooling from the water literally causes it to crack.
This method is still used today in some kitchens. A [[candy thermometer]] is more convenient, but has the drawback of not automatically adjusting for local conditions such as altitude, as the cold water test does.
Once the syrup reaches 340°F or higher, the sucrose molecules break down into many simpler sugars, creating an amber-colored substance known as [[caramel]]. This should not be confused with caramel ''candy'', although it is the candy's main flavoring.
===Candy and vegetarianism===
Some candy, including [[marshmallow]]s and [[gummy bears]], may contain [[gelatin]] derived from animal bones, and is thus avoided by [[Vegetarianism|vegetarians]] and [[veganism|vegans]]. "[[Kosher gelatin]]" is also unsuitable for vegetarians and vegans, as it is derived from fish bones.<ref>[http://www.kashrut.com/articles/DryBones/] kashrut.com</ref> Other substances, such as [[agar agar]], [[pectin]], [[starch]] and [[gum arabic]] may be used as gelatin replacers, although the texture of final product may differ from the original.
Other ingredients commonly found in candy that are not vegetarian or vegan friendly include [[carmine]], which is a dye made from the [[cochineal]], and [[confectioner's glaze]], which may contain wings or other insect parts.
==Shelf life==
The [[shelf life]] of candy can be anywhere from two weeks to more than 1 year.<ref>[http://www.candyfavorites.com/shop/shelf_life.asp candyfavorites.com]</ref> This may be shortened if the candy is not stored in a cool, dry place.
==Health aspects==
===Cavities===
Candy generally contains sugar, and sugar can lead to damaged teeth. However, it is not sugar itself that damages the teeth. Several types of [[bacteria]], particularly ''[[Streptococcus mutans]]'', are present in the mouth, and these feed on sugar. When they metabolize the sugar, they create [[acids]] in the mouth, which lower its [[pH]] value. In response to the acidic environment, the [[enamel]] of the teeth begins to demineralize, which can cause [[Dental cavity|cavities]].<ref> [http://www.ecandy.com/Content.aspx?ContentID=183 National Confectioners Association] </ref>
To help prevent this, [[dentist]]s recommend that individuals should brush their teeth regularly, particularly after every meal and snack.
===Glycemic Index===
Candy has a high [[glycemic index]] (GI), which means that it gives a high rise in [[blood sugar]] levels after ingestion. This is chiefly a concern for people with [[diabetes]], but could also be dangerous to the health of non-diabetics.<ref>Balkau ''et al'' (1998) "High blood glucose concentration is a risk factor for mortality in middle-aged nondiabetic men. 20-year follow-up in the Whitehall Study, the Paris Prospective Study, and the Helsinki Policemen Study." ''Diabetes Care'' 1998 Mar;'''21'''(3):360-7</ref>
==References==
<div class="references-small" style="-moz-column-count:2; column-count:2;">
<references /></div>
==External links==
* [http://www.candyxpress.com/index.asp?PageAction=Custom&ID=3 History and Candy Industry News] - History and News of Candy Industry Manufacturers and Suppliers
* [http://www.CandyUSA.org National Confectioners Association] - information on a variety of candies
* [http://www.exploratorium.edu/cooking/candy/sugar-stages.html Science of Candy] - Descriptions and videos of hardness stages
* [http://www.carriescandies.com/candyfactorytours.html Candy Factory Tours] - Listing by state
* [http://www.melvillestore.com/history.html Barley Candy History] - Old Time Barley Candy history and pictures.
[[Category:Confectionery]]
[[zh-min-nan:Kim-kâm]]
[[ca:Caramel]]
[[da:Slik (gastronomi)]]
[[de:Bonbon]]
[[es:Caramelo]]
[[eo:Bombono]]
[[fr:Bonbon]]
[[gl:Caramelo]]
[[id:Permen]]
[[it:Caramella]]
[[he:סוכרייה]]
[[nl:Snoepgoed]]
[[nds-nl:Slik]]
[[ja:キャンディ]]
[[no:Godteri]]
[[nrm:Chucrîn]]
[[pl:Cukierek]]
[[pt:Rebuçado]]
[[simple:Candy]]
[[sk:Cukrík]]
[[fi:Makeinen]]
[[sv:Godis]]
[[zh:糖果]]