There are many varieties of hard candy. Certain fundamental facts about the manufacture of hard candy should be known if good results are to be obtained. Hard candies are of two types: candies that are cooked on an open fire and vacuum-cooked hard candies. A high-cooked mixture of sugar and water, with the addition of a "doctor" such as invert sugar, corn syrup or cream of tartar, belongs in this hard candy group. High-cooked candies, due to their method of manufacture, will be typed as hard candy and classified as plain, grained, pulled, hard nut candies or butterscotch. If enough doctor is used to prevent graining, the candy is classified as plain hard candy.
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