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532:, involves the techniques of tempering, molding and sculpting. Tempering is a heat treatment method performed on chocolate involving heating and cooling the chocolate to result in desired characteristics like shininess of the chocolate or 'snap', the way it breaks. Molding is a design technique used in making chocolate pieces that are of a certain shape by taking liquid chocolate and pouring it into a mold and letting it harden.
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amounts in the local area, conformed with the
Western gender roles for women of the time. Most women making and selling candy did so only seasonally or for a little extra money; they rarely earned enough to support themselves or their families. Despite several large brands being named after women or otherwise capitalizing on wholesome, feminine, and maternal images, very few were owned or operated by women.
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subsequent stages, a small spoonful of syrup is dropped into cold water, and the characteristics of the resulting lump are evaluated to determine the concentration of the syrup. A smooth lump indicates "ball" stages, with the corresponding hardness described. At the "soft crack" stage, the syrup forms threads that are just pliable. At the "hard crack" stage, the threads are brittle.
245:(i.e., it is related to the concentration of the solution), so temperature is used as a marker for the necessary concentration. In general, higher temperatures and greater sugar concentrations result in hard, brittle candies, and lower temperatures result in softer candies. The stages of sugar cooking are as follows:
433:. Typical machines used to make cotton candy include a spinning head enclosing a small bowl into which granulated sugar is poured. Colored sugar or separate sugar and food coloring are used to provide color. Heaters near the rim of the head melt the sugar, which is squeezed out through tiny holes by
635:
Although they are often skilled workers, candy makers are not generally highly paid. As of 2018 a chocolatier in the US, for example, usually earns about US $ 21,000 per year. As of 2022, factory-based food batchmakers, which includes candy makers working in factories, earn about US $ 36,000 per
180:
Gender segregation also affected candy workers in the 19th century and the first half of the 20th century. Men and boys were employed for cooking or operating machinery, putting them at higher risk of injury or death. Women were mostly employed for wrapping and putting candies in packages or for
176:
In the late 19th century and especially the early 20th century, industrial candy making was almost exclusively a masculine affair, and home-based candy making was a feminine affair. Candy was considered sweet and dainty, so making it at home, giving it away to friends, and perhaps selling small
574:
Making candy can be hazardous due to the use of boiled sugar and melted chocolate. Boiling sugar often exceeds 150 °C (302 °F)—hotter than most cooked foods—and the sugar tends to stick to the skin, causing burns and blisters upon skin contact. Worker safety programs focus on reducing
390:
The names come from the methods used to test the syrup before thermometers became affordable. The "thread" stage is tested by cooling a little syrup, and pulling it between the thumb and forefinger. When the correct stage is reached, a thread will form. This stage is used for making syrups. For
437:, and the molten sugar solidifies in the air and is caught in a larger bowl which totally surrounds the spinning head. After the product builds up on the inside walls of the larger bowl, a stick, cone, or hands are inserted, upon which the sugar strands are gathered.
236:
The final texture of candy depends on the sugar concentration. As the syrup is heated, it boils and the sugar concentration increases as water evaporates. A given temperature corresponds to a particular sugar concentration because the
181:
hand-dipping candies in chocolate. The best-paid women were chocolate dippers, yet the wages of these skilled and experienced female workers were almost always lower than that of the worst-paid male machine operators.
164:
The technology for candy making has generally kept pace with the technology of the times. For example, when steam power became common in textile and engineering factories, steam power was also used in candy factories.
500:
are prepared by whipping air into gelatin, corn syrup and sugar. The use of marshmallow to make a sweet dates back to ancient Egypt, where the recipe called for an extract from the root of the marshmallow plant
172:
in the 19th century. Candy had previously been made by hand, either occasionally at home or by specialists in small, local businesses. Increased mechanization caused prices to drop and production to increase.
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Some ingredients can also irritate the eyes and lungs, if, for example, powdered ingredients are accidentally inhaled, so worker protection involves reducing exposure to potentially irritating ingredients.
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507:) and mixing it with nuts and honey. Another pre-modern recipe uses the pith of the marshmallow plant, rather than the root. In modern times, marshmallows are often commercially prepared using
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from sugar and other ingredients in candy. Dust explosions have caused the destruction of factories and killed candy makers. Some dust explosions include the 1948 explosion of a
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boiled to a temperature of 160 °C (320 °F). After a syrup boiled to this temperature cools, it is called hard candy, since it becomes stiff and brittle as it approaches
144:. The type of candy depends on the ingredients and how long the mixture is boiled. Candy comes in a wide variety of textures, from soft and chewy to hard and brittle. A
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616:. Inexpensive candy thermometers measure food temperatures up to about 160 °C, and those designed for commercial candy production may run even higher.
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A variety of tools and machines are used in making candy, ranging from simple kitchen tools like bowls and spoons to elaborate factory machinery.
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is a type of three-dimensional artwork that may involve using molds and pieces of chocolate, and decorating the piece with designs in chocolate.
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is more convenient, but has the drawback of not automatically adjusting for local conditions such as altitude, as the cold water test does.
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Once the syrup reaches 171 °C (340 °F) or higher, the sucrose molecules break down into many simpler sugars, creating an
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is used in candy factories to shape soft candies or candy centers from syrups or gels. These centers may then be sent through a
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contact between workers and hot food or hot equipment, and reducing splashing, because even small splashes can cause burns.
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is a person who prepares confectionery from chocolate, and is distinct from a chocolate maker, who creates chocolate from
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candy factory in
Chicago, in which 17 employees died, and as recently as the three sugar silo fires at
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Truffles, Candies, and
Confections: Techniques and Recipes for Candymaking - Carole Bloom
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Because exact temperature control is critical for some candies, a common tool is the
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Water
Properties in Food, Health, Pharmaceutical and Biological Systems ...
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The Art of Candy Making: Fully
Explained, with 105 Recipes for the Home...
1004:"Perfetti Van Melle factory explosion closes road near Cincinnati airport"
140:, which is boiled until it reaches the desired concentration or starts to
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73:. Candy making includes the preparation of many various candies, such as
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930:"Mold - Definition and More from the Free Merriam-Webster Dictionary"
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156:
is a form of spun sugar often prepared using a cotton candy machine.
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35:(coated) in a giant pot at a candy factory in Nablus, Palestine
23:
Hot liquid candy being poured into candy molds by a candymaker
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reduction measures can reduce health problems among workers.
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1029:"Sugar Silo Explosion Delays Production at KY Candy Plant"
168:
Candy making and consumption increased greatly during the
1640:
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16:
Preparation and cookery of candies and sugar confections
601:'s candy factory in Kentucky, in 2003, 2015, and 2017.
643:
394:
This method is still used today in some kitchens. A
1115:
Candymaking - Ruth A. Kendrick, Pauline H. Atkinson
212:. Hard candy recipes variously call for syrups of
3937:
1080:, U.S. Department of Labor (6 September 2023).
429:, also known as candy floss, is a form of spun
975:"Chicago Candy Plant Explosion Blamed on Dust"
811:Understanding Food: Principles and Preparation
3308:
2643:
2255:
1146:
955:Occupational Safety and Health Administration
413:, although it is the candy's main flavoring.
951:"Safety and Health Topics: Combustible Dust"
1967:Slavery in the British and French Caribbean
1160:
683:List of bean-to-bar chocolate manufacturers
461:The spinning head of a cotton candy machine
3315:
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2650:
2636:
2262:
2248:
1153:
1139:
890:
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589:measures can reduce risk of catastrophic
200:, also referred to as boiled sweet, is a
1110:Candy Making Basics - Evelyn Howe Fryatt
793:Candy Making Made Easy - Tamara E. Serna
485:
344:146 to 154 °C (295 to 309 °F)
329:132 to 143 °C (270 to 289 °F)
314:121 to 130 °C (250 to 266 °F)
299:118 to 120 °C (244 to 248 °F)
284:112 to 116 °C (234 to 241 °F)
269:110 to 112 °C (230 to 234 °F)
188:
38:
26:
18:
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3121:European Cocoa and Chocolate Directive
885:
875:
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814:. Cengage Learning. pp. 520–521.
726:Candy: A Century of Panic and Pleasure
723:
604:
564:A chocolatier making a chocolate tower
3296:
3136:International Cocoa Quarantine Centre
2631:
2243:
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909:"Tempering Chocolate - Kitchen Notes"
807:
728:. Faber and Faber. pp. 124–151.
3906:
3104:Côte d'Ivoire–Ghana Cocoa Initiative
803:
801:
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719:
717:
715:
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528:, the preparing of confections from
3922:
3173:Production in SĂŁo TomĂ© and PrĂncipe
1082:"Food Processing Equipment Workers"
906:
870:
409:. This should not be confused with
13:
1103:
761:The Science of Sugar Confectionery
449:The bowl of a cotton candy machine
14:
3962:
2076:Australian Aboriginal sweet foods
1172:List of sugars and sugar products
798:
710:
514:
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3131:International Cocoa Organization
3082:Child labour in cocoa production
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2326:List of top-selling candy brands
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557:
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3714:Indirect grilling/Plank cooking
3272:
2351:List of chocolate manufacturers
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981:. January 1949. Archived from
900:
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1:
3146:Philippine chocolate industry
2657:
1087:Occupational Outlook Handbook
704:
416:
184:
2346:List of chocolate bar brands
2336:List of confectionery brands
405:-colored substance known as
124:Candy is made by dissolving
7:
3951:Food preparation techniques
3556:Bain-marie (Double boiling)
907:Chu, Michael (2006-11-12).
639:
627:to coat them in chocolate.
363:brown liquid (e.g., liquid
241:of the sugar solution is a
10:
3969:
3842:List of cooking appliances
3334:List of cooking techniques
3110:The Dark Side of Chocolate
2452:List of chewing gum brands
1962:Reciprocity Treaty of 1875
1942:Demerara rebellion of 1823
1922:1811 German Coast uprising
1528:Non-centrifugal cane sugar
1078:Bureau of Labor Statistics
770:Royal Society of Chemistry
693:List of cooking techniques
581:Occupational dust exposure
518:
381:177 °C (351 °F)
370:170 °C (338 °F)
355:160 °C (320 °F)
204:prepared from one or more
159:
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3163:Production in Ivory Coast
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835:The Cold Water Candy Test
3141:Manufacturers (vertical)
1388:High-fructose corn syrup
3847:List of cooking vessels
3417:Grilling (charbroiling)
3000:Chocolate-covered foods
1937:Colonial molasses trade
1393:High-maltose corn syrup
911:. Cooking For Engineers
758:Edwards, W. P. (2000).
724:Kawash, Samira (2013).
239:boiling-point elevation
193:Fruit-shaped hard candy
152:and other ingredients.
61:is the preparation and
3422:Roasting (traditional)
3178:World Cocoa Foundation
2447:Functional chewing gum
2197:Pure, White and Deadly
1977:Sugar Duties Acts 1846
1883:By region (historical)
630:
494:
292:firm ball (e.g., soft
194:
51:
46:being prepared in the
36:
24:
3168:Production in Nigeria
3126:Harkin–Engel Protocol
2915:Chocolate chip cookie
2602:Pies, tarts and flans
1987:Taiwan Sugar Railways
1927:Amelioration Act 1798
932:. Merriam-webster.com
552:making chocolate eggs
489:
192:
170:Industrial Revolution
42:
30:
22:
3116:Environmental impact
2975:Cioccolato di Modica
2379:Couverture chocolate
2341:List of chocolatiers
2331:List of breath mints
1666:Unrefined sweeteners
1488:Crystalline fructose
1403:Inverted sugar syrup
570:Occupational hazards
521:List of chocolatiers
493:creme being prepared
257:Sugar concentration
243:colligative property
3233:Military chocolate
3194:Chocolate addiction
3151:Production in Ghana
2940:Chocolate ice cream
2757:Tetramethylpyrazine
2285:Sugar confectionery
1751:By region (current)
1651:Sugar confectionery
979:FireEngineering.com
808:Brown, Amy (2014).
605:Tools and machinery
504:Althaea officinalis
228:is sometimes used.
3719:Stir frying (chao)
3204:Chocolate fountain
2930:Chocolate crackles
2384:Modeling chocolate
2374:Compound chocolate
2369:Types of chocolate
2155:Sweetened beverage
1982:Sugar Intervention
1890:Danish West Indies
1872:U.S. Sugar Program
1631:Cotton candy floss
1538:Plantation Reserve
1433:Steen's cane syrup
1054:"Chocolatier Jobs"
1033:Powder/Bulk Solids
860:at Cooking4Chumps
844:2007-01-28 at the
698:Types of chocolate
599:Perfetti Van Melle
495:
337:hard crack (e.g.,
322:soft crack (e.g.,
195:
103:chocolate truffles
52:
37:
25:
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3862:Food preservation
3786:Burying in ground
3679:Carryover cooking
3667:
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3386:Roasting (modern)
3290:
3289:
3214:Chocolate museums
3209:Legal definitions
3156:Ghana Cocoa Board
3072:Organic chocolate
3026:Aerated chocolate
2970:Chocolate truffle
2955:Chocolate pudding
2945:Chocolate liqueur
2905:Chocolate brownie
2900:Chocolate biscuit
2625:
2624:
2414:Belgian chocolate
2399:Chocolate truffle
2237:
2236:
2086:Blood sugar level
1952:Leith Sugar House
1908:
1907:
1867:Sugar Association
1674:
1673:
1636:Maple sugar foods
1341:Barley malt syrup
1164:as food commodity
1035:. 11 January 2017
839:Sugar Syrup Chart
837:, Exploratorium;
625:chocolate enrober
614:candy thermometer
435:centrifugal force
396:candy thermometer
388:
387:
307:hard ball (e.g.,
277:soft ball (e.g.,
71:sugar confections
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3895:Drink portal
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3857:Food preparation
3745:Pressure cooking
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3077:Fair trade cocoa
2960:Chocolate spread
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2679:Chocolate liquor
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2150:Sugar substitute
1992:Triangular trade
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1346:Brown rice syrup
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673:Chocolate making
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636:year in the US.
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545:
470:
458:
446:
324:salt water taffy
248:
247:
224:. To add color,
210:room temperature
3968:
3967:
3961:
3960:
3959:
3957:
3956:
3955:
3936:
3935:
3934:
3929:
3889:
3887:
3885:Food portal
3877:
3871:
3852:Outdoor cooking
3830:
3764:
3760:Thermal cooking
3750:Pressure frying
3723:
3663:
3642:
3575:
3566:Double steaming
3544:
3488:
3436:
3400:
3369:
3360:Hot salt frying
3336:
3327:
3321:
3291:
3286:
3285:
3278:
3264:
3248:
3224:Cocoa smuggling
3199:Chocolate bloom
3182:
3060:
3014:
2965:Chocolate syrup
2935:Chocolate gravy
2925:Chocolate coins
2871:
2802:
2796:
2700:
2695:Theobroma cacao
2669:
2663:
2659:
2656:
2626:
2621:
2619:Category: Candy
2606:
2565:
2556:Horehound drops
2539:Medicinal candy
2534:
2461:
2428:
2419:Swiss chocolate
2389:White chocolate
2355:
2321:List of candies
2309:
2273:
2268:
2238:
2233:
2205:
2174:
2133:Sugar addiction
2064:
2055:Sugar sculpture
1996:
1904:
1878:
1855:Tate & Lyle
1846:United Kingdom
1763:Bundaberg Sugar
1746:
1742:Sugar marketing
1670:
1656:Sugarcane juice
1614:
1452:
1310:
1249:
1174:
1165:
1159:
1106:
1104:Further reading
1101:
1092:
1090:
1075:
1071:
1062:
1060:
1052:
1051:
1047:
1038:
1036:
1027:
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928:
927:
923:
914:
912:
905:
901:
893:
886:
878:
871:
856:
852:
846:Wayback Machine
833:
829:
822:
806:
799:
791:
787:
780:
756:
743:
736:
722:
711:
707:
702:
688:List of candies
652:
645:
642:
633:
607:
591:dust explosions
572:
565:
562:
553:
546:
523:
517:
484:
477:
471:
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459:
450:
447:
424:
419:
234:
187:
162:
17:
12:
11:
5:
3966:
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3731:
3729:
3725:
3724:
3722:
3721:
3716:
3711:
3706:
3701:
3696:
3694:Caramelization
3691:
3686:
3681:
3675:
3673:
3669:
3668:
3665:
3664:
3662:
3661:
3656:
3650:
3648:
3644:
3643:
3641:
3640:
3635:
3630:
3628:Shallow frying
3625:
3620:
3615:
3610:
3605:
3600:
3594:
3592:
3585:
3581:
3580:
3577:
3576:
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3328:
3320:
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3312:
3305:
3297:
3288:
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3284:
3283:
3269:
3254:
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3250:
3249:
3247:
3246:
3245:
3244:
3239:
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3096:
3091:
3086:
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3066:
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3061:
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3048:
3043:
3038:
3033:
3028:
3022:
3020:
3016:
3015:
3013:
3012:
3007:
3005:Mint chocolate
3002:
2997:
2992:
2987:
2982:
2977:
2972:
2967:
2962:
2957:
2952:
2950:Chocolate milk
2947:
2942:
2937:
2932:
2927:
2922:
2920:Chocolate chip
2917:
2912:
2910:Chocolate cake
2907:
2902:
2897:
2896:
2895:
2885:
2879:
2877:
2873:
2872:
2870:
2869:
2864:
2859:
2854:
2849:
2844:
2839:
2834:
2829:
2824:
2819:
2814:
2808:
2806:
2798:
2797:
2795:
2794:
2789:
2784:
2779:
2774:
2769:
2764:
2759:
2754:
2749:
2744:
2742:Phenethylamine
2739:
2734:
2729:
2724:
2719:
2714:
2708:
2706:
2702:
2701:
2699:
2698:
2691:
2686:
2681:
2675:
2673:
2665:
2664:
2655:
2654:
2647:
2640:
2632:
2623:
2622:
2611:
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2604:
2599:
2594:
2589:
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2564:
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2527:
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2512:
2507:
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2469:
2463:
2462:
2460:
2459:
2454:
2449:
2444:
2438:
2436:
2430:
2429:
2427:
2426:
2421:
2416:
2411:
2406:
2404:Mint chocolate
2401:
2396:
2391:
2386:
2381:
2376:
2371:
2365:
2363:
2357:
2356:
2354:
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2221:
2210:
2207:
2206:
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2203:
2202:
2201:
2188:
2182:
2180:
2176:
2175:
2173:
2172:
2167:
2162:
2157:
2152:
2147:
2146:
2145:
2143:Residual sugar
2138:Sugars in wine
2135:
2130:
2125:
2123:Health effects
2120:
2119:
2118:
2113:
2108:
2098:
2096:Flavored syrup
2093:
2088:
2083:
2078:
2072:
2070:
2066:
2065:
2063:
2062:
2060:Treacle mining
2057:
2052:
2047:
2042:
2041:
2040:
2030:
2025:
2020:
2015:
2010:
2004:
2002:
1998:
1997:
1995:
1994:
1989:
1984:
1979:
1974:
1969:
1964:
1959:
1954:
1949:
1944:
1939:
1934:
1929:
1924:
1918:
1916:
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1906:
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1897:
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1875:
1874:
1869:
1859:
1858:
1857:
1852:
1844:
1839:
1834:
1833:
1832:
1830:Tongaat Hulett
1827:
1817:
1812:
1807:
1802:
1797:
1792:
1787:
1782:
1777:
1776:
1775:
1770:
1765:
1754:
1752:
1748:
1747:
1745:
1744:
1739:
1734:
1729:
1724:
1722:Sugarcane mill
1719:
1714:
1709:
1708:
1707:
1697:
1691:
1689:
1682:
1676:
1675:
1672:
1671:
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1638:
1633:
1628:
1622:
1620:
1616:
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1613:
1612:
1607:
1602:
1597:
1592:
1591:
1590:
1585:
1580:
1575:
1570:
1565:
1555:
1550:
1545:
1540:
1535:
1530:
1525:
1520:
1515:
1513:Molasses sugar
1510:
1505:
1500:
1495:
1490:
1485:
1480:
1475:
1474:
1473:
1460:
1458:
1454:
1453:
1451:
1450:
1445:
1440:
1435:
1430:
1425:
1420:
1415:
1410:
1405:
1400:
1395:
1390:
1385:
1380:
1375:
1370:
1369:
1368:
1363:
1358:
1348:
1343:
1338:
1333:
1331:List of syrups
1327:
1325:
1316:
1312:
1311:
1309:
1308:
1303:
1298:
1293:
1288:
1283:
1278:
1273:
1268:
1263:
1257:
1255:
1251:
1250:
1248:
1247:
1245:Reducing sugar
1242:
1237:
1236:
1235:
1230:
1225:
1220:
1210:
1209:
1208:
1203:
1198:
1193:
1186:Monosaccharide
1182:
1180:
1176:
1175:
1170:
1167:
1166:
1158:
1157:
1150:
1143:
1135:
1129:
1128:
1122:
1117:
1112:
1105:
1102:
1100:
1099:
1069:
1045:
1020:
995:
966:
942:
921:
899:
884:
869:
864:2012-07-08 at
850:
827:
820:
797:
785:
778:
741:
734:
708:
706:
703:
701:
700:
695:
690:
685:
680:
675:
670:
665:
659:
658:
657:
641:
638:
632:
629:
606:
603:
571:
568:
567:
566:
563:
556:
554:
547:
540:
526:Chocolatiering
516:
515:Chocolatiering
513:
483:
480:
479:
478:
476:being prepared
472:
465:
463:
460:
453:
451:
448:
441:
423:
420:
418:
415:
386:
385:
382:
379:
375:
374:
371:
368:
360:
359:
356:
353:
349:
348:
345:
342:
334:
333:
330:
327:
319:
318:
315:
312:
304:
303:
300:
297:
289:
288:
285:
282:
274:
273:
270:
267:
262:thread (e.g.,
259:
258:
255:
252:
233:
230:
186:
183:
161:
158:
15:
9:
6:
4:
3:
2:
3964:
3963:
3952:
3949:
3947:
3944:
3943:
3941:
3928:
3920:
3916:
3912:
3904:
3896:
3886:
3881:
3874:
3868:
3865:
3863:
3860:
3858:
3855:
3853:
3850:
3848:
3845:
3843:
3840:
3839:
3837:
3833:
3827:
3824:
3822:
3819:
3817:
3814:
3812:
3809:
3807:
3804:
3802:
3799:
3797:
3794:
3792:
3789:
3787:
3784:
3782:
3779:
3777:
3774:
3773:
3771:
3767:
3761:
3758:
3756:
3753:
3751:
3748:
3746:
3743:
3741:
3738:
3736:
3733:
3732:
3730:
3726:
3720:
3717:
3715:
3712:
3710:
3707:
3705:
3702:
3700:
3697:
3695:
3692:
3690:
3687:
3685:
3682:
3680:
3677:
3676:
3674:
3670:
3660:
3657:
3655:
3654:Gentle frying
3652:
3651:
3649:
3645:
3639:
3636:
3634:
3631:
3629:
3626:
3624:
3621:
3619:
3616:
3614:
3611:
3609:
3606:
3604:
3601:
3599:
3596:
3595:
3593:
3589:
3586:
3582:
3572:
3569:
3567:
3564:
3562:
3559:
3557:
3554:
3553:
3551:
3549:Indirect heat
3547:
3541:
3538:
3536:
3533:
3531:
3528:
3526:
3523:
3521:
3518:
3516:
3513:
3511:
3508:
3506:
3503:
3501:
3498:
3497:
3495:
3491:
3485:
3482:
3480:
3477:
3475:
3472:
3470:
3467:
3465:
3462:
3460:
3457:
3456:
3454:
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3447:
3443:
3433:
3430:
3428:
3425:
3423:
3420:
3418:
3415:
3413:
3410:
3409:
3407:
3403:
3397:
3394:
3392:
3389:
3387:
3384:
3382:
3379:
3378:
3376:
3372:
3366:
3363:
3361:
3358:
3356:
3353:
3352:
3350:
3346:
3343:
3339:
3335:
3330:
3325:
3318:
3313:
3311:
3306:
3304:
3299:
3298:
3295:
3282:
3281:
3270:
3268:
3267:
3256:
3255:
3251:
3243:
3242:United States
3240:
3238:
3235:
3234:
3232:
3230:
3227:
3225:
3222:
3220:
3217:
3215:
3212:
3210:
3207:
3205:
3202:
3200:
3197:
3195:
3192:
3191:
3189:
3185:
3179:
3176:
3174:
3171:
3169:
3166:
3164:
3161:
3157:
3154:
3153:
3152:
3149:
3147:
3144:
3142:
3139:
3137:
3134:
3132:
3129:
3127:
3124:
3122:
3119:
3117:
3114:
3112:
3111:
3107:
3105:
3102:
3100:
3097:
3095:
3092:
3090:
3089:Big Chocolate
3087:
3083:
3080:
3079:
3078:
3075:
3073:
3070:
3069:
3067:
3063:
3057:
3054:
3052:
3049:
3047:
3044:
3042:
3041:Dutch process
3039:
3037:
3034:
3032:
3031:Broma process
3029:
3027:
3024:
3023:
3021:
3017:
3011:
3008:
3006:
3003:
3001:
2998:
2996:
2993:
2991:
2990:Hot chocolate
2988:
2986:
2983:
2981:
2978:
2976:
2973:
2971:
2968:
2966:
2963:
2961:
2958:
2956:
2953:
2951:
2948:
2946:
2943:
2941:
2938:
2936:
2933:
2931:
2928:
2926:
2923:
2921:
2918:
2916:
2913:
2911:
2908:
2906:
2903:
2901:
2898:
2894:
2891:
2890:
2889:
2888:Chocolate bar
2886:
2884:
2881:
2880:
2878:
2874:
2868:
2865:
2863:
2860:
2858:
2855:
2853:
2852:Raw chocolate
2850:
2848:
2845:
2843:
2840:
2838:
2835:
2833:
2830:
2828:
2825:
2823:
2820:
2818:
2815:
2813:
2810:
2809:
2807:
2805:
2799:
2793:
2790:
2788:
2785:
2783:
2780:
2778:
2775:
2773:
2770:
2768:
2765:
2763:
2760:
2758:
2755:
2753:
2750:
2748:
2747:Phenylalanine
2745:
2743:
2740:
2738:
2735:
2733:
2730:
2728:
2725:
2723:
2720:
2718:
2715:
2713:
2710:
2709:
2707:
2703:
2697:
2696:
2692:
2690:
2687:
2685:
2682:
2680:
2677:
2676:
2674:
2672:
2666:
2662:
2653:
2648:
2646:
2641:
2639:
2634:
2633:
2630:
2620:
2609:
2603:
2600:
2598:
2595:
2593:
2590:
2588:
2585:
2583:
2580:
2578:
2575:
2574:
2572:
2568:
2562:
2559:
2557:
2554:
2552:
2549:
2547:
2544:
2543:
2541:
2537:
2531:
2528:
2526:
2523:
2521:
2518:
2516:
2513:
2511:
2508:
2506:
2503:
2501:
2498:
2496:
2493:
2491:
2488:
2486:
2483:
2481:
2478:
2476:
2473:
2472:
2470:
2468:
2464:
2458:
2455:
2453:
2450:
2448:
2445:
2443:
2440:
2439:
2437:
2435:
2431:
2425:
2422:
2420:
2417:
2415:
2412:
2410:
2407:
2405:
2402:
2400:
2397:
2395:
2394:Chocolate bar
2392:
2390:
2387:
2385:
2382:
2380:
2377:
2375:
2372:
2370:
2367:
2366:
2364:
2362:
2358:
2352:
2349:
2347:
2344:
2342:
2339:
2337:
2334:
2332:
2329:
2327:
2324:
2322:
2319:
2318:
2316:
2312:
2306:
2303:
2301:
2298:
2296:
2293:
2291:
2288:
2286:
2283:
2282:
2280:
2276:
2272:
2265:
2260:
2258:
2253:
2251:
2246:
2245:
2242:
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772:. p. 3.
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50:area, Vietnam
49:
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44:Coconut candy
41:
34:
29:
21:
3728:Device-based
3672:Mixed medium
3525:Slow cooking
3355:Dry roasting
3276:
3262:
3219:Chocolatiers
3187:Other topics
3108:
3094:Chocolaterie
2792:Valeric acid
2767:Theophylline
2693:
2689:Cocoa solids
2684:Cocoa butter
2551:Nicotine gum
2546:Cough sweets
2510:Marshmallows
2457:Gum industry
2424:Chocolaterie
2195:
2045:Sugar people
2033:Sugar packet
1957:Molasses Act
1932:Blackbirding
1825:Illovo Sugar
1820:South Africa
1773:Wilmar Sugar
1568:Butterscotch
1563:Barley sugar
1468:
1383:Golden syrup
1361:Mogwa-cheong
1213:Disaccharide
1091:. Retrieved
1085:
1072:
1061:. Retrieved
1057:
1048:
1037:. Retrieved
1032:
1023:
1012:. Retrieved
1010:. 2017-01-10
1007:
998:
987:. Retrieved
983:the original
978:
969:
958:. Retrieved
954:
945:
934:. Retrieved
924:
913:. Retrieved
902:
895:The Rotarian
853:
848:at Baking911
830:
810:
788:
760:
725:
663:Chocolaterie
634:
621:starch mogul
618:
611:
608:
587:Dust control
585:
577:
573:
524:
502:
498:Marshmallows
496:
482:Marshmallows
474:Cotton candy
427:Cotton candy
425:
422:Cotton candy
400:
393:
389:
378:burnt sugar
254:Temperature
235:
232:Sugar stages
196:
179:
175:
167:
163:
154:Cotton candy
123:
95:cotton candy
75:hard candies
58:
55:Candy making
54:
53:
48:Mekong delta
31:Candy being
3927:WikiProject
3867:Food safety
3755:Slow cooker
3740:Microwaving
3633:Stir frying
3618:Deep frying
3412:Charbroiler
3237:Switzerland
3099:Chocolatier
3051:Sugar crust
2883:Caffè mocha
2762:Theobromine
2732:Flavan-3-ol
2467:Sugar candy
2434:Chewing gum
2305:Penny candy
2295:Chewing gum
2290:Sugar candy
2278:By category
2191:John Yudkin
2101:Fruit syrup
2018:Sugar shack
2008:Added sugar
1947:Holing cane
1805:Philippines
1705:Casa-grande
1619:Other forms
1595:Sugar glass
1558:Sugar candy
1498:Gula melaka
1478:Candi sugar
1457:Solid forms
1448:YacĂłn syrup
1438:Table syrup
1413:Maple syrup
1366:Yuja-cheong
1336:Agave syrup
1271:Agave syrup
1240:Added sugar
779:085404593-7
654:Food portal
550:chocolatier
491:Marshmallow
150:cacao beans
146:chocolatier
79:jelly beans
59:candymaking
3940:Categories
3801:Fermenting
3735:Air frying
3684:Barbecuing
3623:Pan frying
3603:Blackening
3530:Smothering
3474:Parboiling
3427:Rotisserie
3374:Convection
3348:Conduction
3326:techniques
2827:Couverture
2777:Tryptophan
2772:Tryptamine
2752:Salsolinol
2727:Enkephalin
2722:Endorphins
2712:Anandamide
2705:Components
2670:Cocoa bean
2530:Jelly bean
2475:Hard candy
2442:Bubble gum
2229:Production
2106:Date honey
2091:Cane knife
2028:Sugar nips
1717:Sugar bush
1700:Plantation
1688:Production
1583:Rock candy
1548:Preserving
1428:Pine honey
1373:Corn syrup
1261:Sugar beet
1093:2024-01-03
1063:2018-10-15
1039:2018-10-15
1014:2018-10-15
989:2018-10-15
960:2018-10-15
936:2012-01-27
915:2012-01-27
858:Sugar Work
705:References
519:See also:
417:Soft candy
198:Hard candy
185:Hard candy
142:caramelize
136:to form a
99:chocolates
3709:Fricassee
3699:Deglazing
3591:High heat
3584:Fat-based
3561:Sous-vide
3520:Simmering
3484:Reduction
3469:Decoction
3459:Blanching
3452:High heat
3405:Radiation
3056:Tempering
3019:Processes
2995:beverages
2660:Chocolate
2592:Doughnuts
2561:Lollipops
2361:Chocolate
2300:Chocolate
2165:Sweetness
2160:Sweetener
2050:Sugar tit
2038:Sucrology
2013:Crop Over
1972:Sugar Act
1815:Sri Lanka
1800:Mauritius
1785:Caribbean
1758:Australia
1600:Sugarloaf
1518:Muscovado
1470:Peen tong
1408:Kuromitsu
1266:Sugarcane
1233:Trehalose
1196:Galactose
1179:Chemistry
1058:JobMonkey
766:Cambridge
534:Sculpting
530:chocolate
509:extrusion
91:liquorice
3919:Cookbook
3903:Category
3835:See also
3811:Pickling
3769:Non-heat
3689:Braising
3659:Sweating
3647:Low heat
3638:Sautéing
3608:Browning
3571:Steaming
3535:Steeping
3515:Poaching
3510:Infusion
3505:Creaming
3500:Coddling
3493:Low heat
3479:Shocking
3432:Toasting
3396:Barbecue
3265:Category
3065:Industry
3036:Conching
2876:Products
2847:Modeling
2837:Gianduja
2822:Compound
2787:Tyrosine
2782:Tyramine
2737:Lecithin
2717:Caffeine
2597:Pastries
2587:Desserts
2525:Licorice
2495:Marzipan
2480:Caramels
2219:Category
2179:Research
2023:Sugaring
1837:Tanzania
1712:Refinery
1680:Industry
1605:Wasanbon
1543:Powdered
1483:Chancaca
1423:Molasses
1315:Products
1291:Honeydew
1191:Fructose
897:. p. 35.
882:. p. 95.
862:Archived
842:Archived
795:. p. 34.
640:See also
222:fructose
83:gumdrops
3911:Commons
3826:Souring
3821:Salting
3806:Juicing
3781:Brining
3598:Basting
3540:Stewing
3464:Boiling
3391:Smoking
3365:Searing
3324:Cooking
3279:Outline
3229:History
3046:Enrober
2985:Ganache
2817:Belgian
2582:Cookies
2505:Praline
2170:Vinasse
2081:Bagasse
2069:Related
2001:Culture
1914:History
1727:Engenho
1695:Boilery
1661:Tuzemák
1626:Caramel
1553:Sucanat
1503:Jaggery
1493:Gelling
1443:Treacle
1418:Mizuame
1281:Coconut
1254:Sources
1228:Sucrose
1223:Maltose
1218:Lactose
1201:Glucose
1127:. 1915.
595:Brach's
407:caramel
365:caramel
218:glucose
214:sucrose
160:History
107:dragées
67:candies
63:cookery
3796:Drying
3791:Curing
3704:Flambé
3613:Frying
3381:Baking
2893:brands
2812:Baking
2617:
2570:Sweets
2515:Nougat
2500:Dragée
2485:Toffee
2200:(1972)
2128:Nectar
2116:Jallab
1900:Hawaii
1842:Uganda
1810:Rwanda
1588:Toffee
1533:Panela
1351:Cheong
1323:Syrups
1206:Xylose
818:
776:
732:
339:toffee
309:nougat
251:Stage
206:syrups
119:toffee
117:, and
33:panned
3946:Candy
3816:Purée
3776:Aging
2980:Fudge
2867:White
2862:Swiss
2803:Types
2577:Cakes
2520:Mints
2490:Taffy
2409:Fudge
2314:Lists
2271:Candy
2111:Grape
1795:India
1790:Kenya
1737:Zafra
1732:Batey
1610:White
1573:Candy
1508:Misri
1464:Brown
1398:Honey
1296:Maple
1276:Birch
1162:Sugar
431:sugar
403:amber
384:100%
373:100%
358:100%
279:fudge
264:syrup
220:, or
202:candy
138:syrup
130:water
126:sugar
111:fudge
87:taffy
3010:Mole
2857:Ruby
2842:Milk
2832:Dark
1895:Fiji
1780:Cuba
1578:Hard
1306:Malt
1301:Palm
1286:Date
1008:WCPO
816:ISBN
774:ISBN
730:ISBN
347:99%
332:95%
317:90%
302:87%
287:85%
272:80%
134:milk
101:and
69:and
3445:Wet
3341:Dry
1768:CSR
1641:Rum
1523:Nib
631:Pay
132:or
128:in
65:of
57:or
3942::
1084:.
1056:.
1031:.
1006:.
977:.
953:.
887:^
872:^
800:^
768::
764:.
744:^
712:^
619:A
548:A
511:.
367:)
341:)
326:)
311:)
296:)
281:)
266:)
216:,
121:.
113:,
109:,
105:,
97:,
93:,
89:,
85:,
81:,
77:,
3316:e
3309:t
3302:v
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2256:t
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1154:e
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1140:v
1096:.
1066:.
1042:.
1017:.
992:.
963:.
939:.
918:.
824:.
782:.
738:.
501:(
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
