Nowadays, sugar has become more and more common in our daily life. Does anyone know what is the sugar chemistry behind the making candy? Well, let me briefly explain how candy is made and what are the different types of candy we have. There are various types of candy and they are all classified under crystalline candy and non-crystalline candy, non-crystalline candy is also known as amorphous. For common types of sugar, it is always first extracting sugar cane juice which is a type of syrup pressed from sugar canes, the term “juice” is also misleading since it is not a fruit or a vegetable. The examples of crystalline candy are such as fudge, nougat, and fondant which are generally soft, liquid-like and can melt in your mouth while the examples of non-crystalline candy are lollipops, candy canes and caramel which is hard and fragile. From there onwards, this is how numerous types of sugar are made. Alter different conditions or processes of this syrup such as its method of crystallizing, solidifying and different levels of molasses which can create a huge variety of sugar. This will open many different types of sugars which have different crystals which all has its own unique properties and flavours, enabling us to make a variety of consumables. In addition, the wetness and the flavour of the candy can be affected even before and after being heated or the addition of molasses to the crystals, there are also many different types of sugar which are only used in food production companies and cannot be found in supermarkets. “Now, let us find out more about the sugar. The specific name of sugar is called sucrose which is disaccharide. It is made up of two monomers, glucose, and fructose. In order to get different types of candy, you are required to add different ingredient according to the recipe. Ingredients added rate of cooking, the concentration of sugar, conditions of cooling, and degree of agitation all can influence whether a candy is crystalline or non-crystalline.” (Walter & Beathard, 2011, p. 231). For example, different temperatures of the heating process will affect different states of sugar and this is how different types of candy are made. The difference in crystallization will even affect on different textures of the candy as well. Then the sugar mixture will have to cool down, and during this period is very important because it will determine if the candy is hard (non-crystalline candy) or soft (crystalline candy).


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