Crystallized

and
Non-crystallized candy

Presented by : Shishir Ghale

Topic
 Crystallized Candy
 Non-crystallized candy
 Making of crystallize candy
 Making of non-crystallized candy
Crystallized Candy
 Lower sugar concentration.
 Content fine sugar and crystal.
 Texture is smooth and creamy.
 Example: Fudge, Fondant, divinity
Making of crystallize candy
 Produce small crystal sugar by:
◦ Heating the sugar syrup to a specific temperature.
◦ Then cooling it to specific temperature.
◦ Then mixing it vigorously.
Non-crystallized candy
 Does not content sugar crystal
 Texture is chewy or brittle
 Example: caramels, peanut brittle

toffee
Making of non-crystallized candy
 Add a substance to interfere with the
crystallization process.
 Substance could be:
◦ Corn syrup
◦ Milk
◦ Cream
◦ Butter
THANK YOU