The highest candy sales happen around Halloween, about $2 billion spent during the holiday, hence it demands most of the candy production during the month.
All sugar-based candies, whether they are chewy, brittle, creamy, aerated, or soft, are essentially mixtures of two ingredients – sugar and water. The candy makers create different types of candies with varying proportions of these two ingredients and the physical rearrangement of sugar molecules into crystalline or monocrystalline candies. Interfering agents are also added to the candies to prevent crystallization. Let us see the total list of food ingredients added to the candies.
1. Sweeteners
Sugar has unique properties that make it an excellent choice for candy recipes. As the appeal of candies is their sweetness, some types of sweeteners are usually used as the primary ingredient. Several types of sugars are used such as granulated sugar, confectioners’ sugar, and dark brown sugar.
The sugars are dissolved into the water and are then heated and boiled at around room temperature.
1. Corn Syrup
The corn syrup is used lightly to give the candy a significant molasses taste and color.
2. Molasses
This is conveniently made for butterscotch makers and has very dark caramel with a distinct burnt edge and a bit of sharpness.
3. Water
Clean and purified water is used to give the ingredients their structure.
4. Cream
Cream is used for its higher butterfat compared to milk and they give a smooth texture along with mouthfeel.
5. Fats
Fats and butter affect the final chemical structure of sugar and determine the hardness, brittleness, texture, and flavor. Manufacturers use unsalted butter instead of margarine for making candy to maintain a nice brittle texture in candies.
6. Flavoring
Candy oils are used because they are oil-based and they are less likely to evaporate when subjected to heat.
7. Gelatin
Gelatin is added either powdered or leaf, starch, pectin, or gum to the boiling mixture to create a sugar crystal structure. When gelatin is heated at certain temperature ranges, enough stress is produced to change the basic chemical structure of the sugar. When the syrup turns from clear to opaque, the crystalline structure clears and the syrup transforms into a jelly or gum.
Conclusion
Trick or treat? Halloween is almost here! Make this Halloween a delightful one with spooky treats and candies. At Excesa, you can find all the ingredient suppliers in one place. Go through our food ingredient list, choose the food ingredients that you want, and contact the supplier to schedule your delivery.