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The Middle English word candy began to be used in the late 13th century. The first candy came to America in the early 18th century from Britain and France.
Only a few of the early colonists were proficient in sugar work and were able to provide the sugary treats for the very wealthy. Rock candy , made from crystallized sugar, was the simplest form of candy, but even this basic form of sugar was considered a luxury and was only attainable by the rich.
The candy business underwent a drastic change in the s when technological advances and the availability of sugar opened up the market.
The new market was not only for the enjoyment of the rich but also for the pleasure of the working class.
There was also an increasing market for children. While some fine confectioners remained, the candy store became a staple of the child of the American working class.
Penny candies epitomized this transformation of candy. Penny candy became the first material good that children spent their own money on.
For this reason, candy store-owners relied almost entirely on the business of children to keep them running. Even penny candies were directly descended from medicated lozenges that held bitter medicine in a hard sugar coating.
In , the invention of the candy press also known as a toy machine made it possible to produce multiple shapes and sizes of candy at once.
In , confectioners began to use a revolving steam pan to assist in boiling sugar. This transformation meant that the candy maker was no longer required to continuously stir the boiling sugar.
The heat from the surface of the pan was also much more evenly distributed and made it less likely the sugar would burn. These innovations made it possible for only one or two people to successfully run a candy business.
As the path from producer to market became increasingly complicated, many foods were affected by adulteration and the addition of additives which ranged from relatively harmless ingredients, such as cheap cornstarch and corn syrup , to poisonous ones.
Some manufacturers produced bright colors in candy by the addition of hazardous substances for which there was no legal regulation: In an cover cartoon for Puck , Joseph Keppler satirized the dangers of additives in candy by depicting the "mutual friendship" between striped candy, doctors, and gravediggers.
Sugar candies include hard candies, soft candies, caramels, marshmallows, taffy, and other candies whose principal ingredient is sugar.
Commercially, sugar candies are often divided into groups according to the amount of sugar they contain and their chemical structure.
Fruit-shaped hard candy is a common type of sugar candy, containing sugar, color, flavor, and a tiny bit of water. Chikki are homemade nut brittles popular in India.
Between the nuts or seeds is hard sugar candy. In Germany, Haribo gummy bears were the first gummi candy ever made.
They are soft and chewy. Fudge - a type of sugar candy that is made by mixing and heating sugar, butter and milk. Pantteri is a soft, chewy Finnish sugar candy.
The colored ones are fruity, while black are salmiakki salty liquorice-flavored. Chocolate is sometimes treated as a separate branch of confectionery.
Hot chocolate or other cocoa-based drinks are excluded, as is candy made from white chocolate. However, when chocolate is treated as a separate branch, it also includes confections whose classification is otherwise difficult, being neither exactly candies nor exactly baked goods, like chocolate-dipped foods, tarts with chocolate shells, and chocolate-coated cookies.
Unsweetened baking chocolate contains no sugar. Bittersweet or dark chocolate contains some sugar. Milk chocolate contains milk and lower levels of cocoa solids.
Because white chocolate contains no cocoa solids, it is classified as sugar confectionery instead of chocolate. Compound chocolate is used in place of pure chocolate to reduce costs.
These flowers were made from modeling chocolate. Candies can be classified into noncrystalline and crystalline types. Noncrystalline candies are homogeneous and may be chewy or hard; they include hard candies, caramels, toffees, and nougats.
Crystalline candies incorporate small crystals in their structure, are creamy that melt in the mouth or are easily chewed; they include fondant and fudge.
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 caramelize.
Candy comes in a wide variety of textures, from soft and chewy to hard and brittle. The texture of candy depends on the ingredients and the temperatures that the candy is processed at.
The final texture of sugar candy depends primarily 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. These are called sugar stages. In general, higher temperatures and greater sugar concentrations result in hard, brittle candies, and lower temperatures result in softer candies.
Most candies are made commercially. The industry relies significantly on trade secret protection, because candy recipes cannot be copyrighted or patented effectively, but are very difficult to duplicate exactly.
Seemingly minor differences in the machinery, temperature, or timing of the candy-making process can cause noticeable differences in the final product.
Candy wrapper or sweets wrapper is a common term for this packaging. Packaging preserves aroma and flavor and eases shipping and dispensation. Wax paper seals against air, moisture, dust, and germs, while cellophane is valued by packagers for its transparency and resistance to grease, odors and moisture.
In addition, it is often resealable. Polyethylene is another form of film sealed with heat, and this material is often used to make bags in bulk packaging.
Plastic wraps are also common. Aluminum foils wrap chocolate bars and prevent a transfer of water vapor while being lightweight, non-toxic and odor proof.
Vegetable parchment lines boxes of high-quality confections like gourmet chocolates. Cardboard cartons are less common, though they offer many options concerning thickness and movement of water and oil.
Packages are often sealed with a starch-based adhesive derived from tapioca, potato, wheat, sago, or sweet potato. Occasionally, glues are made from the bones and skin of cattle and hogs for a stronger and more flexible product, but this is not as common because of the expense.
Prior to the s, candy was commonly sold unwrapped from carts in the street, where it was exposed to dirt and insects.
By , there were some machines to wrap gum and stick candies, but this was not the common practice. After the polio outbreak in , unwrapped candies garnered widespread censure because of the dirt and germs.
At the time, only upscale candy stores used glass jars. With advancements in technology, wax paper was adopted, and foil and cellophane were imported [ vague ] from France by DuPont in Necco packagers were one of the first companies to package without human touch.
Candy packaging played a role in its adoption as the most popular treat given away during trick-or-treating for Halloween in the US.
In the s, most treats were homemade. During the s, small, individually wrapped candies were recognized as convenient and inexpensive.
By the s, after widely publicized but largely false stories of poisoned candy myths circulating in the popular press, factory-sealed packaging with a recognizable name brand on it became a sign of safety.
Packaging helps market the product as well. Manufacturers know that candy must be hygienic and attractive to customers.
Because of its high sugar concentration, bacteria are not usually able to grow in candy. As a result, the shelf life is longer for candy than for many other foods.
Most candies can be safely stored in their original packaging at room temperature in a dry, dark cupboard for months or years.
As a rule, the softer the candy or the damper the storage area, the sooner it goes stale. Shelf life considerations with most candies are focused on appearance, taste, and texture, rather than about the potential for food poisoning; that is, old candy may not look appealing or taste very good, even though it is very unlikely to make the eater sick.
Candy can be made unsafe by storing it badly, such as in a wet, moldy area. Typical recommendations are these: Most sugar candies are defined in US law as a food of minimal nutritional value.
Even in a culture that eats sweets frequently, candy is not a significant source of nutrition or food energy for most people.
The average American eats about 1. Candy is considered a source of empty calories , because it provides little or no nutritional value beyond food energy.
At the start of the 20th century, when undernutrition was a serious problem, especially among poor and working-class people, and when nutrition science was a new field, the high calorie content was promoted as a virtue.
Researchers suggested that candy, especially candy with milk and nuts, was a low-cost alternative to normal meals. To get the food energy necessary for a day of labor, candy might cost half as much as eggs.
The product concept was re-introduced unsuccessfully in by another business as Ranger Joe , the first pre-sweetened, candy-coated breakfast cereal.
Select the freshest possible fruit for your candied delicacies. Clean and dry the fruits thoroughly, and leave berries, cherries and strawberries whole.
If you are preparing candied orange or lemon peel, carefully remove the peel and slice it into long, narrow strips. While the sliced, chunked or whole fruits require no additional preparation, you need to blanch the strips of citrus peel in boiling water for at least 20 minutes then allow them to dry completely before putting them in the sugar-syrup.
In a large, heavy saucepan or stockpot, combine sugar and water to create a thick syrup. For most fruits, the sugar-to-water ratio should be three parts water to one part sugar, so you should use 3 cups of water for every 1 cup of sugar.
Bring the sugar mixture to a boil, and carefully add the prepared fruit to the syrup, making sure it is completely covered.
Reduce heat to medium-low and cook the fruit for 30 to 50 minutes, stirring occasionally to turn the fruit slices. The goal is to cook the fruit until it is translucent, but not falling apart.
Put wax paper on a cooking sheet and top it with a wire rack. Remove the cooked fruit from the syrup with a slotted spoon and put it onto the rack and allow the fruit to cool and dry.
When the fruit has dried completely, roll a few pieces at a time in a shallow dish of granulated sugar, taking care to coat each piece thoroughly.
Put the pieces on a clean rack to dry. For storage, place the candied fruit in single layers on pieces of waxed paper in an airtight container.
You can store candied citrus peel for up to a month and other fruits up to six months in the refrigerator or a cool, dry storage area.
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Beautiful sugar coated cranberries can put the finishing touch on your holiday desserts and side dishes.
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Cashews and dried cranberries are folded into creamy chocolate creating a festive fudge treat for the holiday dessert tray.
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These candies are best left weeks before eating. A simple fudge recipe combining semisweet chocolate chips, condensed milk, pecans and grated orange peel.
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