FOOD SCIENCE AND PROCESSING 3 (2+1)

Lesson 29 : Processing and Preparation of Sugar and Related Products

Candies

Crystalline candies
Fondant is the soft smooth candy that results from the cooking of a sucrose solution to a certain temperature, after which the solution is cooled and beaten until crystallisation occurs. Additions of acid accelerate inversion and use of milk or cream as the liquid, increases the creamy character of fondant.

• Method of making fondant

  

  As the hot syrup cools to 40oC it becomes saturated and then super-saturated because it is holding in solution more solute (sugar) than is normally soluble at the lower temperatures.

  An important aim in making crystalline candies is to produce a very smooth texture. For this, many fine crystals, rather than few large crystals must be formed. For this many nuclei are required. These act as centres around which crystal formation may begin.

• Ripening
  As crystalline candy stands after crystallisation is complete, it becomes somewhat more moist, smooth and kneads more easily, because some of the very small crystals dissolve in the syrup. Changes that occur during the initial period of storage are called ripening. Absorbed substances that interfere with crystallisation aid in retarding the growth of crystals during storage.Fondants are used in making mints. Fondants are used in confectioneries for numerous purposes. Softened fondant is used in coating fruit and nut mixtures that are moulded and sliced.


• Fudge
  The principles of making fudge do not differ from those of making fondant. Usually, the butter or margarine, the fat of chocolate and the milk furnish the substances that interfere with crystallisation.
  
  Ingredients
  

  Sugar	:	200 g
  Butter	:	15 g
  Milk	:	120 g
  Chocolate	:	20 g