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  2. Sugar glass - Wikipedia

    en.wikipedia.org/wiki/Sugar_glass

    Sugar glass is made by dissolving sugar in water and heating it to at least the "hard crack" stage (approx. 150 °C / 300 °F) in the candy making process.Glucose or corn syrup is used to prevent the sugar from recrystallizing and becoming opaque, by disrupting the orderly arrangement of the molecules.

  3. My 4-Ingredient Retro Dessert Is Perfect for the Holidays

    www.aol.com/4-ingredient-retro-dessert-perfect...

    How To Make Club Cracker Cookies. For about 42 cracker cookies, you’ll need: 42 Club Crackers. 1 stick (1/2 cup) unsalted butter. 1/2 cup light brown sugar

  4. Sugar cube - Wikipedia

    en.wikipedia.org/wiki/Sugar_cube

    When making the cubes, the granulated sugar is slightly (2–3%) moistened, placed into a mold and heated so that the moisture can escape. The firmness, density, and speed of dissolution of the cube are controlled via the crystal size of the granulated sugar, amount of water/steam added, molding pressure, and speed of drying. [3]

  5. Candy making - Wikipedia

    en.wikipedia.org/wiki/Candy_making

    Candy making or candymaking is the preparation and cookery of candies and sugar confections. Candy making includes the preparation of many various candies, such as hard candies , jelly beans , gumdrops , taffy , liquorice , cotton candy , chocolates and chocolate truffles , dragées , fudge , caramel candy , and toffee .

  6. Clear toy candy - Wikipedia

    en.wikipedia.org/wiki/Clear_toy_candy

    Traditional recipes for clear toy candy tend to include sugar, cream of tartar or corn syrup, and water. The candy's natural color when cooled is yellow. Sometimes natural food coloring is added to make it red or green. [6] The molds are greased with olive oil, also referred to as "sweet oil", to prevent sticking. [6]

  7. Hard candy - Wikipedia

    en.wikipedia.org/wiki/Hard_candy

    Heated syrup being poured onto a cooling table. Recipes for hard candy use a sugar syrup, such as sucrose, glucose or fructose. This is heated to a particular temperature, at which point the candy maker removes it from the heat source and may add citric acid, food dye, and some flavouring, such as a plant extract, essential oil, or flavourant.

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