Crystalline confections

Learning Objectives

• Crystalline Confections

• Sugar cooking

• Function of ingredients

• Types

Crystalline Confections

• Based on creating a supersaturated sugar solution.

• Crystallization is promoted through varying degrees of agitation.

examples:

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

example of not crystalline:

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

Sugar Cooking (Fondant/Fudge Method)

• Process:

  • 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.

• Final Steps:

  • Place fudge into a form for complete crystallization.

  • Seal fondant in an airtight container for overnight ripening.

Functions of Ingredients

Sugars

• Types:

  • Sucrose:

  • Defines crystallization quality

  • Provides sweetness and bulk

  • Glucose Syrup:

  • controls crystallization and moderate sweetness

  • Invert Sugar:

  • Controls crystallization and maintains humectancy

Dairy Products

• Functions:

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

  • Participates in Maillard browning.

• Types:

  • 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 and Flavorings

• Fats:

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

• Flavorings:

  • Can be natural (like chocolate) or synthetic.

Frappe and Pre-made Fondant

• Frappe:

  • 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

• Pre-Made 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.

Using Invertase

• Process:

  • 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 Example:

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

  • Inversion of sugar dissolves in cherry liquid, resulting in a liquid center.

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.