National Chemistry Week: The Chemistry of Candy

Its currently National Chemistry Week in the US (apparently, we only get National
Chemistry Week once every two years here in the UK), and the theme for this year
is The Sweet Side of Chemistry. This seemed like as good an opportunity as any
to look at some confectionary chemistry! In this graphic, we look at the amazing
versatility of sucrose, and how (combined with other ingredients) it can make
candies as hard as lollipops, or as soft as fudge.
Whilst there are a huge variety of candies available, we can actually divide them
into just two main categories: crystalline and non-crystalline (or amorphous).
These designations are derived from the arrangement of the sucrose molecules
within the candy, which is deliberately controlled during the candy-making
process. Before we consider these categories, though, we need to consider how
candy is made. The sugar will be mixed with the other required ingredients and
water, then heated to a desired boiling temperature which influences the final sugar
concentration. It is then allowed to cool and it is the difference in the processes
that occur during the cooling which dictate the type of candy formed.
Examples of crystalline candies include fudge, fondant, and nougat. In these
candies, the sugar solution the candy is made from is heated to boiling point, then
slowly allowed to cool. The cooling process is actually very important, as its at
this point that crystals of sucrose form. The sucrose molecules can align and form
large lattices of molecules, with a regular repeating structure; stirring is avoided
until the solution has reached a relatively cool temperature (around 40C),
otherwise it interferes with and prevents crystal formation. The small, fine crystals

of sucrose that are formed give texture for example, in the case of fudge. They
also generally lead to a smooth, creamy candy.
By contrast, in the case of non-crystalline candies, such as lollipops and toffee, we
actively want to prevent crystal formation. This can be accomplished in a number
of ways. Chemically, interfering agents can be added to the sugar solution in
order to prevent crystallisation common additions include other sugars such as
glucose and fructose, which, having molecules of a different size and shape, get in
the way of the sucrose molecules and stop crystals forming. Other chemicals,
particularly acids, can be added to break up the sucrose into glucose and fructose,
which also prevents crystallisation. Other substances can act as mechanical
interfering agents. These include fats and proteins.
The temperature to which non-crystalline candies are heated is generally higher
than that for crystalline candies, and they generally contain higher concentrations
of sucrose. Once non-crystalline candies have been cooked and cooled, they must
be ripened this process involves storing the candy to allow the moisture level to
rise slightly and redissolve any small crystals that have formed in the sugar
solution. The result is a smooth candy, and often hard.
In short, then, its the careful manipulation of the crystallisation of sucrose that
enables us to create such a wide range of candies. If this has left you hungry for
more confectionary chemistry, be sure to check out one of the previous posts on the
site on the chemistry of chocolate!