noncrystalline candy

Noncrystalline candy refers to sweet food products primarily made of sugar that lack a crystalline structure, resulting in a smooth, homogeneous texture. This category includes items like hard candies, caramels, toffees, and nougats.12

Hard candy, for instance, is created by boiling sugar and corn syrup to a high concentration without allowing it to crystallize. This process forms a glassy, transparent mass when cooled. Caramels and toffees are similar but include milk and fat, contributing to their plastic texture and distinct flavor through caramelization. Nougats are aerated confections, often made with egg albumin, resulting in a less sticky product.13

The key to noncrystalline candy is preventing sugar crystallization, often achieved by using ingredients like corn syrup or invert sugar, which increase solubility and viscosity, thereby retarding crystal formation.1