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Caramel (/ ˈ k ær ə m ɛ l / or / ˈ k ɑːr m əl / [1] [2]) is a confectionery product made by heating a range of sugars. It is used as a flavoring in puddings and desserts, as a filling in bonbons or candy bars, or as a topping for ice cream and custard. The process of caramelization consists of heating sugar slowly to around 170 °C (340 ...
Toffee is an English confection made by caramelizing sugar or molasses (creating inverted sugar) along with butter, and occasionally flour. The mixture is heated until its temperature reaches the hard crack stage of 149 to 154 °C (300 to 310 °F). While being prepared, toffee is sometimes mixed with nuts or raisins.
Sugar 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.
Hi-Chew candies are individually wrapped in logo-stamped foil or plain white wax paper (depending on the localization). Konpeitō: This sugar candy was introduced by the Portuguese in the 16th century, and is a small toffee sphere (5 mm in diameter) with a pimply surface, made from sugar, water, and flour, in a variety of colors.
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. The type of candy depends on the ingredients and how long the mixture is boiled. Candy comes in a wide variety of textures, from soft and chewy to hard and brittle.
Cotton candy, also known as candy floss (candyfloss) and fairy floss, is a spun sugar confection that resembles cotton. It is made by heating and liquefying sugar, and spinning it centrifugally through minute holes, causing it to rapidly cool and re-solidify into fine strands. [1] It usually contains small amounts of flavoring or food coloring. [2]
Taffy is a type of candy invented in the United States, made by stretching and/or pulling a sticky mass of a soft candy base, made of boiled sugar, butter, vegetable oil, flavorings, and colorings, until it becomes aerated (tiny air bubbles produced), resulting in a light, fluffy and chewy candy. [1]
Dulce de leche (Spanish: [ˈdulse ðe ˈletʃe, ˈdulθe]), caramelized milk, milk candy, or milk jam is a confectionery popular in Latin America, France, Poland, and the Philippines prepared by slowly heating sugar and milk over several hours.