Chocolates and Confections, 2e
7
Noncrystalline Confections
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Sugar Cooking
Key Definitions
• Saturation:
– Solution holding as much sugar as can be dissolved at
that temperature
• Supersaturation:
– A solution holding more sugar than could be dissolved
at that temperature
Copyright © 2013 The Culinary Institute of America. All rights reserved.
Sugar Cooking
Supersaturated Solutions
• All non-crystalline sugar confections are supersaturated
solutions.
• They are unstable: they will crystallize if not handled
properly.
Copyright © 2013 The Culinary Institute of America. All rights reserved.
Sugar Cooking
Overview
• The object of cooking sugar is to remove water.
– The higher temperature syrup is cooked to, the more
water is removed
– The temperature that the sugar is cooked to controls
the firmness of the finished confection.
Copyright © 2013 The Culinary Institute of America. All rights reserved.
Sugar Cooking
Technique
• Wet w/ ~20% water
– Ensures dissolution of sugar
– Adding more water will only increase the time
required to cook the syrup
• Cook on high heat
– Prevents crystallization from putting energy into
system
– Prevents browning at high temperatures
Copyright © 2013 The Culinary Institute of America. All rights reserved.
Sugar Cooking
Technique
• Stir until syrup reaches boil.
– Ensures dissolution of sugar without forming lumps
• Stop stirring once the syrup boils.
– Agitation promotes crystallization.
– The exception is if there are ingredients that will burn
without stirring (dairy, binding agents)
Copyright © 2013 The Culinary Institute of America. All rights reserved.
Sugar Cooking
Technique
• Cook to temperature.
– The temperature controls the percentage of water that
remains in the syrup
– Higher temperature removes more water therefore
harder product
– Two batches of sugar cooked to the same temperature
will be identical regardless of how much water they
began with.
– The only difference will be the amount of time it takes
to remove the water.
Copyright © 2013 The Culinary Institute of America. All rights reserved.
Sugar Cooking
Dry Cooking Technique
• Used to make only caramel
• Because there is no water, the sugar melts, not dissolves.
Copyright © 2013 The Culinary Institute of America. All rights reserved.
Sugar Cooking
Dry Cooking Technique
• Add a small amount of acid:
– Makes it easier to caramelize without lumps
• Place sugar in pot:
– Can be all at once, or a little at a time, depending on
the amount of sugar
• Stir until melted as desired:
– Fully melted, and develop the desired amount of flavor
Copyright © 2013 The Culinary Institute of America. All rights reserved.
Types of Noncrystalline Confections
Hard Candy
• Supersaturated solution containing sucrose, a doctor
(usually glucose syrup) and less than 2% water
– Filled hard candy
• Fillings may be fat based or water based
• Must always be very low moisture
Copyright © 2013 The Culinary Institute of America. All rights reserved.
Types of Noncrystalline Confections
Brittles
• Similar formulation to hard candy, with the addition of
nuts.
• Nuts provide protein for Maillard browning, fat, and
flavor
Copyright © 2013 The Culinary Institute of America. All rights reserved.
Types of Noncrystalline Confections
Caramel/Toffee
• In American usage, caramels are soft and chewy, toffee is
hard and brittle
– Sugar and glucose syrup combined with dairy product
– Dairy product provides protein and lactose for
Maillard browning
– Dairy product contributes to “stand-up” quality of soft
caramels
Copyright © 2013 The Culinary Institute of America. All rights reserved.
Types of Noncrystalline Confections
Taffy
• In American usage, taffy is a soft, chewy confection that
is usually pulled to aerate.
– May be flavored by molasses, honey, peanut butter,
chocolate, or other food ingredients
– May be flavored by the addition of manufactured
flavors. (salt water taffy)
Copyright © 2013 The Culinary Institute of America. All rights reserved.
Noncrystalline Confections
Ingredient Function
• Sugars
– Sucrose
• Sweetness
• Bulk
• Preservation
– Glucose Syrups
• Doctoring agent
• Sweetness reduction
• Bodying agent
Copyright © 2013 The Culinary Institute of America. All rights reserved.
Noncrystalline Confections
Ingredient Function
• Other Sugars
– Molasses, honey, treacle, etc.
• Doctoring agent
• Provide unique flavors
• Dairy Products
– Protein and lactose for Maillard browning
– Stand-up quality
– Emulsifier
– Flavo
– Water to dissolve sugar
Copyright © 2013 The Culinary Institute of America. All rights reserved.
Noncrystalline Confections
Ingredient Function
• Fats
– Flavor (especially butterfat)
– Shorter texture
– Lubricity for cutting and chewing
– Richness
• Nuts
– Flavor
– Textural contrast
– Protein for Maillard browning
Copyright © 2013 The Culinary Institute of America. All rights reserved.
