Classification
Chemically, sugar candies are broadly divided into two groups: crystalline candies and amorphous candies. Crystalline candies are not as hard as crystals of the mineral variety, but derive their name and their texture from their microscopically organized sugar structure, formed through a process of crystallization, which makes them easy to bite or cut into. Fudge, creams, and fondant are examples of crystalline candies. Amorphous candies have a disorganized crystalline structure. They usually have higher sugar concentrations, and the texture may be chewy, hard, or brittle. Caramels, nut brittles and toffees are examples of amorphous candies.
Commercially, candies are often divided into three groups, according to the amount of sugar they contain:
- 100% sugar (or nearly so), such as hard candies or creams
- 95% sugar or more, with up to 5% other ingredients, such as marshmallows or nougats, and
- 75 to 95% sugar, with 5 to 25% other ingredients, such as fudge or caramels.
Each of these three groups contains both crystalline and amorphous candies.
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