sugar cookery sugar products stages of sugar cookery

1. CHANGES OCCUR DURING COOKING of SUGAR
PRODUCTS
B.AmeenaBeebi
Assistant Professor ofHomeScience
VVVanniaperumalCollegefor Women
Virudhunagar

2. CRYSTALLINE CANDIES
FONDANT
FUDGE
COCONUT BURFI
MYSORE PAK

3. NON-CRYSTALLINE CANDIES
BRITTLES
CARAMELS
BUTTERSCOTCH
TOFFEES

4. CRYSTALLINE CANDIES
1) FONDANT:
Fondant is a soft smooth candy that results from the cooking of a sucrose
solution to a certain temperature after which the solution is cooled and beaten until
crystallisation occurs.
Addition of acid accelerates inversion and use of milk or cream as the
liquid , increases the creamy character of fondant.
At first the mixture becomes cloudy from the air beaten to it and then sets
into a stiff mass.
As the hot syrup cools to 40C it becomes saturated and then super-
saturated because it is holding in solution more solute(sugar)than is normally soluble
at lower temperatures.
The syrup when dropped in cold water forms a soft ball at 112-115C , it is
suitable for making fondant.

5. 2) FUDGE:
Fudge is a soft crumbly or chewy sweet made from sugar , butter , milk or
cream.
Usually , the butter or margarine , the fat of chocolate and the milk
furnish the substances that interfere with crystallisation.
Cooling the mixture to about 40◦C before starting to beat it favours the
formation of more nuclei and finer crystals.
In making Fudge , the viscosity of a solution is also greater at lower
temperatures.
The syrup when dropped in cold water forms a soft ball that flattens on
removal from water at 112-115◦C it is suitable for making fudge.

6. 3)COCONUTBURFI :
Burfi is a soft Indian sweet , prepared with milk solids or condensed
milk and flavoured with flavouring agent.
In making Burfi , the use of flour , fat, milk , coconut , nuts interfere
with the crystal formation.
Cook the syrup to a soft ball stage at 112-115◦C.
Higher the temperature at which crystallisation occurs.
Too low a temperature may also hinder the formation of many
nuclei.

7. 4) MYSORE PAK :
Mysore Pak is a mouth-melt rich sweet , and is usually cooked
in sugar syrup along with besan and ghee.
In making Mysore Pak, the use of flour, fat, milk interfere with
crystallization.
All these interfering substances aid in fine crystal formation
and smooth texture ,while cooking Mysore Pak.
High Viscosity aid in the production of fine crystals.
The test for doneness for Mysore Pak is single-Thread
consistency at 110-112◦C.

8. NON-CRYSTALLINE CANDIES
1)BRITTLES :
Brittles are cooked to temperatures that are high enough to
produce a hard , brittle candy that solidifies before it has a chance to
crystallise.
While cooking brittles, the brown colour and characteristics
flavour result from Non-enzymatic Browning reactions.
The flavour is made milder and less bitter by the use of soda.
The degree of bitterness in a brittle depends on the extent of
decomposition of the sugar.
The development of caramel helps to prevent crystallisation of
sugar in brittles.

9. 2) CARAMEL :
Caramels are firm non-crystalline candies containing large amount
of interfering substances.
The added substances that interfere with crystallisation are usually
butter or margarine and viscous corn syrup molasses.
Corn syrup contains dextrins which does not crystallise ,while
cooking.
The test for doneness of caramel is the liquid becomes brown while
cooking at 170◦C.
This temperature results the caramel into chewy and hard.

10. 3) BUTTERSCOTCH:
Butterscotch is a blend of butter and brown sugar and is also
known as a Non-Crystalline candy.
The Butterscotch flavour develops naturally when the sugar
is boiled to 132-143◦C ,or when the syrup dropped into ice water the
threads are hard but not brittle.
Its flavour comes from the caramelized sugars , and the
come the Maillard reaction.
It is usually in the form of Soft-crack candy, while cooking.
Cornstarch mixture act as a thickening agent ,while cooking.

11. 4) TOFFEES :
Toffee is a hard-boiled candy and is made from sugar mixed
milk , butter or cream.
while cooking toffee , the lemon juice or golden syrup are
added to stop it from crystallising.
The syrup when dropped into cold water , the threads are
hard but not brittle or when the sugar is boiled from 132-143◦C,it
results into a Soft-Crack stage.
Larger amount of butter or cream can make chewier,
softer toffees .
The Maillard reaction ,which is caused by heating the dairy
and sugar together, gives toffee its toasty flavour.

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