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[[Image:Candyshelf.jpg|thumb|230px|right|A shelf filled with prepackaged candies]] |
[[Image:Candyshelf.jpg|thumb|230px|right|A shelf filled with prepackaged candies]] |
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==Etymology and dialect meanings== |
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'''Candy''' comes from the [[Arabic language|Arabic]] "qandi," meaning crystallized sugar, <ref name="etym">{{cite web|author = Douglas Harper|title = candy|work = Online Etymology Dictionary|date = 2001-11|url = http://www.etymonline.com/index.php?term=candy|accessdate = 2006-09-12}}</ref> via [[French language|French]] and [[Italian language|Italian]],<ref>{{cite web|title = candy|work = The American Heritage Dictionary of the English Language: Fourth Edition|publisher = Houghton Mifflin Company|date = 2000|url = http://www.bartleby.com/61/55/C0065500.html|accessdate = 2006-09-12}}</ref> from [[Tamil language|Tamil]] "kantu,"<ref name="etym"/> lump and from [[Dutch language|Dutch]] "Kandij". |
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⚫ | The word "candy" is often used as a synonym for the more traditional term '''[[confectionery]]''' in [[North America]], whereas the word has become archaic in most parts of the [[United Kingdom]] and survives today almost exclusively in the term "[[candy floss]]". In some areas, notably [[Scotland]], "candy" is generally taken to mean confectionery made from crystallized sugar. In the [[United Kingdom]] in general, a piece of confectionery is referred to as a '''sweet'''. In [[Australian English]], all such confections may be collectively referred to as '''[[confectionery|lollies]]'''. In [[New Zealand English]], both terms are used. The variant term "lollipop" is also used in North America and the United Kingdom, but only to describe a certain type of candy that it is attached to a stick. |
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==Manufacture== |
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Candies are prepared by dissolving sugar in water or milk to form a [[syrup]], and boiling it until it starts to [[Caramelization|caramelize]]. Depending on the solvent and the end result of the process, the product may be called candy, [[caramel]], [[toffee]], [[fudge]], [[praline]], [[Scots tablet|tablet]] or [[taffy (candy)|taffy]]. The recipe used also predicts how hard, soft, chewy or brittle the end result should be. |
Candies are prepared by dissolving sugar in water or milk to form a [[syrup]], and boiling it until it starts to [[Caramelization|caramelize]]. Depending on the solvent and the end result of the process, the product may be called candy, [[caramel]], [[toffee]], [[fudge]], [[praline]], [[Scots tablet|tablet]] or [[taffy (candy)|taffy]]. The recipe used also predicts how hard, soft, chewy or brittle the end result should be. |
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The eventual texture of candy depends on the temperature to which the sugar solution is boiled, since the presence of a solute in a liquid elevates the [[boiling point]] of the liquid. As the syrup is heated, it boils, which causes the sugar concentration in the syrup to increase due to evaporation of the water, which raises the boiling point even further. The relationship between the boiling point and the sugar concentration is predictable, and so heating the syrup to a particular temperature ensures a particular sugar concentration with some accuracy. In general, higher temperatures — which imply greater sugar concentrations — result in hard, brittle candies, and lower temperatures result in softer candies. These "stages" of cooking candy have been named and correlated with the cooking temperatures, and is frequently specified in recipes: |
The eventual texture of candy depends on the temperature to which the sugar solution is boiled, since the presence of a solute in a liquid elevates the [[boiling point]] of the liquid. As the syrup is heated, it boils, which causes the sugar concentration in the syrup to increase due to evaporation of the water, which raises the boiling point even further. The relationship between the boiling point and the sugar concentration is predictable, and so heating the syrup to a particular temperature ensures a particular sugar concentration with some accuracy. In general, higher temperatures — which imply greater sugar concentrations — result in hard, brittle candies, and lower temperatures result in softer candies. These "stages" of cooking candy have been named and correlated with the cooking temperatures, and is frequently specified in recipes: |
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Once the syrup reaches 340°F or higher, the sucrose molecules break down into many simpler sugars, creating an amber-colored substance known as [[caramel]]. This should not be confused with caramel ''candy'', although it is the candy's main flavoring agent. |
Once the syrup reaches 340°F or higher, the sucrose molecules break down into many simpler sugars, creating an amber-colored substance known as [[caramel]]. This should not be confused with caramel ''candy'', although it is the candy's main flavoring agent. |
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==Candy tourism== |
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Back in the 1950's and 1960's many candy manufacturers provided tours of their factories so you could see some of the processes listed above. However, due to quality concerns, government regulations, and more recently security concerns, the larger manufacturers no longer offer these tours. Some of the smaller and mid-sized manufacturers still do though. Some have found a hybrid of creating candy factory tours that don't use the actual factories. For example, [[Hershey's Chocolate World]] has a ride that shows the complete process that is outside the factory. |
Back in the 1950's and 1960's many candy manufacturers provided tours of their factories so you could see some of the processes listed above. However, due to quality concerns, government regulations, and more recently security concerns, the larger manufacturers no longer offer these tours. Some of the smaller and mid-sized manufacturers still do though. Some have found a hybrid of creating candy factory tours that don't use the actual factories. For example, [[Hershey's Chocolate World]] has a ride that shows the complete process that is outside the factory. |
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==Historical associations== |
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Circa 1000 CE, the Arabs controlled the strategic Mediterranean island of [[Crete]], famous for its [[honey]]. They built a large sugar refinery, possibly the first such industrial facility. Their name for the island was Qandi, the [[Arabic language|Arabic]] word for crystallized sugar. [History of Food, Maguelonne Toussaint-Samat,Translated by Anthea Bell (Barnes & Noble Books:New York) 1992 (p. 549-554)] The island and its capital, now known as [[Heraklion]], were subsequently called [[Candia]] under Turkish [[Ottoman Empire]] rule (Greek Χάνδαξ or Χάνδακας, Turkish Kandiye). |
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==See also== |
==See also== |
Revision as of 17:50, 17 November 2006
![](https://upload.wikimedia.org/wikipedia/commons/thumb/1/13/Lots_of_Candies.jpg/230px-Lots_of_Candies.jpg)
Etymology and dialect meanings
Candy comes from the Arabic "qandi," meaning crystallized sugar, [1] via French and Italian,[2] from Tamil "kantu,"[1] lump and from Dutch "Kandij".
The word "candy" is often used as a synonym for the more traditional term confectionery in North America, whereas the word has become archaic in most parts of the United Kingdom and survives today almost exclusively in the term "candy floss". In some areas, notably Scotland, "candy" is generally taken to mean confectionery made from crystallized sugar. In the United Kingdom in general, a piece of confectionery is referred to as a sweet. In Australian English, all such confections may be collectively referred to as lollies. In New Zealand English, both terms are used. The variant term "lollipop" is also used in North America and the United Kingdom, but only to describe a certain type of candy that it is attached to a stick.
Manufacture
Candies are prepared by dissolving sugar in water or milk to form a syrup, and boiling it until it starts to caramelize. Depending on the solvent and the end result of the process, the product may be called candy, caramel, toffee, fudge, praline, tablet or taffy. The recipe used also predicts how hard, soft, chewy or brittle the end result should be. The eventual texture of candy depends on the temperature to which the sugar solution is boiled, since the presence of a solute in a liquid elevates the boiling point of the liquid. As the syrup is heated, it boils, which causes the sugar concentration in the syrup to increase due to evaporation of the water, which raises the boiling point even further. The relationship between the boiling point and the sugar concentration is predictable, and so heating the syrup to a particular temperature ensures a particular sugar concentration with some accuracy. In general, higher temperatures — which imply greater sugar concentrations — result in hard, brittle candies, and lower temperatures result in softer candies. These "stages" of cooking candy have been named and correlated with the cooking temperatures, and is frequently specified in recipes:
- "thread": 230-233°F / 110-111°C
- "soft-ball": 234-240°F / 112-115°C
- "firm-ball": 244-248°F / 118-120°C
- "hard-ball": 250-266°F / 121-130°C
- "soft-crack": 270-290°F / 132-143°C
- "hard-crack": 295-310°F / 146-154°C
This unusual nomenclature derives from the process used to test the syrup in times before thermometers became affordable. A small spoonful of the hot syrup was dropped into a glass of cold water. The characteristics of the resulting lump of sugar could then be used to determine the concentration of the syrup. "Thread" stage produces long strings of hardened sugar, while "ball" stages result in a smooth lump with the corresponding hardness described. The "crack" stages create a ball of candy so brittle that the rapid cooling from the water literally causes it to crack. This method is still used today in some kitchens; however, a candy thermometer is much more convenient, but has the draw back of not automatically adjusting for local conditions such as altitude as the cold water test does.
Once the syrup reaches 340°F or higher, the sucrose molecules break down into many simpler sugars, creating an amber-colored substance known as caramel. This should not be confused with caramel candy, although it is the candy's main flavoring agent.
Candy tourism
Back in the 1950's and 1960's many candy manufacturers provided tours of their factories so you could see some of the processes listed above. However, due to quality concerns, government regulations, and more recently security concerns, the larger manufacturers no longer offer these tours. Some of the smaller and mid-sized manufacturers still do though. Some have found a hybrid of creating candy factory tours that don't use the actual factories. For example, Hershey's Chocolate World has a ride that shows the complete process that is outside the factory.
Historical associations
Circa 1000 CE, the Arabs controlled the strategic Mediterranean island of Crete, famous for its honey. They built a large sugar refinery, possibly the first such industrial facility. Their name for the island was Qandi, the Arabic word for crystallized sugar. [History of Food, Maguelonne Toussaint-Samat,Translated by Anthea Bell (Barnes & Noble Books:New York) 1992 (p. 549-554)] The island and its capital, now known as Heraklion, were subsequently called Candia under Turkish Ottoman Empire rule (Greek Χάνδαξ or Χάνδακας, Turkish Kandiye).
See also
References
External links
- Candy Recipes - Jason's Recipes for fudges, nougats, icings, fondants, and Turkish delight
- Candy Cane - The ultimate site for all candy lovers and haters.
- Science of Candy - Descriptions and videos of hardness stages
- Candy Factory Tours - Listing by state
- Licorice International Tour & Taste - Free samples from 13 countries