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Chikki are homemade nut brittles popular in India. Between the nuts or seeds is hard sugar candy. In Germany, Haribo gummy bears were the first gummi candy ever made.

They are soft and chewy. Fudge - a type of sugar candy that is made by mixing and heating sugar, butter and milk. Pantteri is a soft, chewy Finnish sugar candy.

The colored ones are fruity, while black are salmiakki salty liquorice-flavored. Chocolate is sometimes treated as a separate branch of confectionery.

Hot chocolate or other cocoa-based drinks are excluded, as is candy made from white chocolate. However, when chocolate is treated as a separate branch, it also includes confections whose classification is otherwise difficult, being neither exactly candies nor exactly baked goods, like chocolate-dipped foods, tarts with chocolate shells, and chocolate-coated cookies.

Unsweetened baking chocolate contains no sugar. Bittersweet or dark chocolate contains some sugar. Milk chocolate contains milk and lower levels of cocoa solids.

Because white chocolate contains no cocoa solids, it is classified as sugar confectionery instead of chocolate. Compound chocolate is used in place of pure chocolate to reduce costs.

These flowers were made from modeling chocolate. Candies can be classified into noncrystalline and crystalline types. Noncrystalline candies are homogeneous and may be chewy or hard; they include hard candies, caramels, toffees, and nougats.

Crystalline candies incorporate small crystals in their structure, are creamy that melt in the mouth or are easily chewed; they include fondant and fudge.

Candy is made by dissolving sugar in water or milk to form a syrup , which is boiled until it reaches the desired concentration or starts to caramelize.

Candy comes in a wide variety of textures, from soft and chewy to hard and brittle. The texture of candy depends on the ingredients and the temperatures that the candy is processed at.

The final texture of sugar candy depends primarily on the sugar concentration. As the syrup is heated, it boils, water evaporates, the sugar concentration increases and the boiling point rises.

A given temperature corresponds to a particular sugar concentration. These are called sugar stages. In general, higher temperatures and greater sugar concentrations result in hard, brittle candies, and lower temperatures result in softer candies.

This should not be confused with caramel candy , although it is the candy's main flavoring. Most candies are made commercially. The industry relies significantly on trade secret protection, because candy recipes cannot be copyrighted or patented effectively, but are very difficult to duplicate exactly.

Seemingly minor differences in the machinery, temperature, or timing of the candy-making process can cause noticeable differences in the final product.

Candy wrapper or sweets wrapper is a common term for this packaging. Packaging preserves aroma and flavor and eases shipping and dispensation.

Wax paper seals against air, moisture, dust, and germs, while cellophane is valued by packagers for its transparency and resistance to grease, odors and moisture.

In addition, it is often resealable. Polyethylene is another form of film sealed with heat, and this material is often used to make bags in bulk packaging.

Plastic wraps are also common. Aluminum foils wrap chocolate bars and prevent a transfer of water vapor while being lightweight, non-toxic and odor proof.

Vegetable parchment lines boxes of high-quality confections like gourmet chocolates. Cardboard cartons are less common, though they offer many options concerning thickness and movement of water and oil.

Packages are often sealed with a starch-based adhesive derived from tapioca, potato, wheat, sago, or sweet potato.

Occasionally, glues are made from the bones and skin of cattle and hogs for a stronger and more flexible product, but this is not as common because of the expense.

Prior to the s, candy was commonly sold unwrapped from carts in the street, where it was exposed to dirt and insects.

By , there were some machines to wrap gum and stick candies, but this was not the common practice. After the polio outbreak in , unwrapped candies garnered widespread censure because of the dirt and germs.

At the time, only upscale candy stores used glass jars. With advancements in technology, wax paper was adopted, and foil and cellophane were imported [ vague ] from France by DuPont in Necco packagers were one of the first companies to package without human touch.

Candy packaging played a role in its adoption as the most popular treat given away during trick-or-treating for Halloween in the US.

In the s, most treats were homemade. During the s, small, individually wrapped candies were recognized as convenient and inexpensive.

By the s, after widely publicized but largely false stories of poisoned candy myths circulating in the popular press, factory-sealed packaging with a recognizable name brand on it became a sign of safety.

Packaging helps market the product as well. Manufacturers know that candy must be hygienic and attractive to customers. In the children's market quantity, novelty, large size and bright colors are the top sellers.

Because of its high sugar concentration, bacteria are not usually able to grow in candy. As a result, the shelf life is longer for candy than for many other foods.

Most candies can be safely stored in their original packaging at room temperature in a dry, dark cupboard for months or years.

As a rule, the softer the candy or the damper the storage area, the sooner it goes stale. Shelf life considerations with most candies are focused on appearance, taste, and texture, rather than about the potential for food poisoning; that is, old candy may not look appealing or taste very good, even though it is very unlikely to make the eater sick.

Candy can be made unsafe by storing it badly, such as in a wet, moldy area. Typical recommendations are these: Most sugar candies are defined in US law as a food of minimal nutritional value.

Even in a culture that eats sweets frequently, candy is not a significant source of nutrition or food energy for most people.

The average American eats about 1. Candy is considered a source of empty calories , because it provides little or no nutritional value beyond food energy.

At the start of the 20th century, when undernutrition was a serious problem, especially among poor and working-class people, and when nutrition science was a new field, the high calorie content was promoted as a virtue.

Researchers suggested that candy, especially candy with milk and nuts, was a low-cost alternative to normal meals. To get the food energy necessary for a day of labor, candy might cost half as much as eggs.

At the World Fair, the Quaker Oats Company made a candy-coated puffed cereal, a wheat-based product similar to Cracker Jack 's candy-coated popcorn.

The product concept was re-introduced unsuccessfully in by another business as Ranger Joe , the first pre-sweetened, candy-coated breakfast cereal.

They marketed it as both a replacement for unsweetened breakfast cereals and also for eating as a snack or as candy, using three animated cartoon bears as the mascots: Candy, Handy, and Dandy.

The early slogans said, "As a cereal it's dandy—for snacks it's so handy—or eat it like candy! In more recent times, a variety of snack bars have been marketed.

These include bars that are intended as meal replacements as well as snack bars that are marketed as having nutritional advantages when compared to candy bars, such as granola bars.

However, the actual nutritional value is often not very different from candy bars, except for usually a higher sodium content, and the flavors most popularly, chocolate, fudge, and caramel and the presentation mimic candy bars.

Among the Bengali people , candy may be eaten for an entire meal, especially during festivals. Candy may also be offered to vegetarian guests in lieu of fish or meat dishes in India.

Most candy contains no meat or other animal parts, and many contain no milk or other animal products. Some candy, including marshmallows and gummi bears , contains gelatin derived from animal collagen, a protein found in skin and bones, and is thus avoided by vegans and some vegetarians.

Other ingredients commonly found in candy that are not suitable for vegetarian or vegan diets include carmine , a red dye made from cochineal beetles, and confectioner's glaze , which contains shellac , a resin excreted by female lac bugs.

Candy generally contains sugar, which is a key environmental factor in the formation of dental caries cavities. When these bacteria metabolize the sugar found in most candies, juice, or other sugary foods, they produce acids in the mouth that demineralize the tooth enamel and can lead to dental caries.

Heavy or frequent consumption of high-sugar foods, especially lollipops, sugary cough drops, and other sugar-based candies that stay in the mouth for a long time, increases the risk of tooth decay.

However, frequent consumption of fruits and fruit juice, which contain both acid and sugars, may be a more significant factor in dental decay than candies.

Most candy, particularly low-fat and fat-free candy, has a high glycemic index GI , which means that it causes a rapid rise in blood sugar levels after ingestion.

This is chiefly a concern for people with diabetes , but could also be dangerous to the health of non-diabetics.

Candies that primarily consist of peppermint and mint, such as candy canes , have digestive benefits. Peppermint oil can help soothe an upset stomach by creating defense against irritable bowel syndrome and is effective in killing germs.

Mint-flavored gum increases short-term memory, heart rate, and the amount of oxygen in the brain. The correlation between heart rate and oxygen in the brain triggers short-term memory.

Chewing gum can also provide a burst of insulin in the anticipation for food. When eaten in moderation, dark chocolate can have health benefits.

The cocoa in chocolate can help reduce the risk of heart disease. Vitamins and minerals such as calcium, magnesium, and sodium can be found in chocolate, as well as antioxidants.

In a study of approximately 8, individuals, candy consumers enjoyed an average of 0. You will need 6 wooden craft sticks for this recipe. A unforgettable double-layer confection that's absolutely perfect for your true love!

Caramel apples are dipped in melted milk chocolate and drizzled with colored candy melts to make them festive for any season! Sweet and tasty Haroset is made with apples, cinnamon, honey and sweet wine.

Serve chilled or at room temperature. This is a good way to use up lemon rind or any citrus peel. Chocolate Covered Cherries II. Maraschino cherries with stems are rolled in a sweet coating, then dipped in chocolate.

These candies are best left weeks before eating. A simple fudge recipe combining semisweet chocolate chips, condensed milk, pecans and grated orange peel.

Use almonds, or any kind of nut, if desired. These are amazingly addictive and easy to make. Grapes are dipped in white chocolate, then peanuts, and the result makes a beautiful presentation that is great for appetizers or desserts.

Absolutely delectable and rich! Strawberries are injected with orange brandy, and dipped in rich dark chocolate.

You don't have to put the white stripes on, but it gives a very professional look. Once you make these they won't last long! Takes a little time but its worth it!

These are unbelievably wonderful. Eat your fruit and have some chocolate too! Rocky Road Caramel Apples.

Caramel apples are taken down a rocky road by rolling in marshmallows and pecans. A dark chocolate drizzle finishes them off. There's nothing quite like the combination of chocolate and cranberries, it wins every time.

This fudge is a perfect holiday gift. Your friends, family and coworkers will thank you for it! Melted cinnamon red hot candies form the hard coating for apples on sticks.

By Chef Robin Wood.

and fruits candy -

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