Crystalline confections

Crystalline

• Based on creating a supersaturated sugar solution.

• Crystallization is promoted through varying degrees of agitation.

examples of crystalline confections

fudge, fondant, divinity, brittles, cordials, maple, rock sugar

ex of not crystalline confection

Gum paste- made of icing sugar+ humectant= no cooked sugar solution

steps of sugar cooking ( fondant/fudge method)

• Cook sugars and liquids to desired tempt/ consistency concentrate sugar content by removing water.

• Add salt towards the end to prevent excessive inversion of sugar.

• 3. Pour syrup onto marble slab and cool to 50C to allow form crystals

• Place flavorings and inclusions on top of the syrup.= less likely to boil off

• Agitate constantly to promote the formation of requisite small crystals.

• Place fudge into a form for complete crystallization.

• Seal fondant in an airtight container for overnight ripening.

sucrose

• Defines crystallization quality

• Provides sweetness and bulk

Glucose syrup

• controls crystallization and moderate sweetness

Invert sugar

• Controls crystallization and maintains humectancy

Dairy

• short texture, easy cut, not chewy, Adds flavor and acts as an emulsifier.

• Participates in Maillard browning.

fresh dairy

• High water content results to longer cooking time.

Processed dairy

Less water content; shorter cooking times.

ex. Sweetened Condensed Milk

• Evaporated Milk

Fats

harder than fondant, Provide flavor, texture, and mouthfeel.

FLavorings

• Can be natural (like chocolate) or synthetic.

Frappee

• Low moisture meringue-like mixture, durable.

• whipped addition with gelatin protein or albumen for aeration.

• Lighter texture/ chewier like marshmallow (non-crystalline)

• Blender/mixing method

Premade fondant

• Used as a seed for crystallization, added after cooking during cooling.

Invertase

• Definition:

  • An enzyme derived from yeast that inverts sucrose.

  • Utilized to soften centers post-enrobing - sensitive to temperatures over 70°C.

  • softening effect

  • Reaction takes 10 days

• Softening Mechanism:

  • The softening effect depends on moisture content, not invertase quantity.

  • Reaction duration is approximately 10 days under normal conditions.

Process of using invertase

• Add a small amount to heated flavored fondant.

• Fondant can be deposited in various forms and sets firm.

• Enrobe crystallized fondant the same day of deposition to allow centers to soften.

cherry cordials

• Coated preserved cherries with heated fondant containing invertase, enrobed in chocolate.

Types of crystalline confections

• fondant and Fudge:

  • Both are crystalline sugars; fudge includes dairy and fat, while fondant is solely sugar, water, and acid.

• Pralines:

  • Southern U.S. confection made with pecans and brown sugar.

• Cordials:

  • Sugar-filled confections, often enrobed.

• Maple Candy:

  • Made from maple syrup, cooked, and agitated for crystallization, deposited in molds.

• Rock Candy:

  • seeding to crystalized

  • Large sugar crystals formed from a supersaturated solution.