Chapter 44 Candy. Crystalline Candies. Contain fine sugar crystals Tastes smooth and creamy Fudge, fondant, and divinity. Noncrystalline Candies. Do not contain sugar crystals Tastes chewy or brittle Caramels, peanut brittle , toffee and taffy . The Art of Candy Making. Temperature .
Crystallization-formation of sugar crystals
Interfering Agent-Breaks down sugar crystals (cream of tartar, corn syrup, butter)
Induce-bring about crystallization by beating the sugar mixture when it has cooled.
Always use a heave saucepan!
30 seconds can mean the difference between success and failure when making candy and baking!