IJAZAH SARJANA MUDA SAINS MAKANAN (TEKNOLOGI MAKANAN)

FAKULTI PERIKANAN DAN SAINS MAKANAN

NAMA KETUA/NO MATRIK: HANIS SOFEA BINTI NOR HASHIM (S59651)

NAMA AHLI/NO. MATRIK: 1) SITI NUR ADHIBAH BINTI SHAHRUL AZMI (S59511)
2) MUHAMMAD AFIQ AIMAN BIN MOHAMAD (S59541)
3) NUR SYUHADA BINTI SUHAIMI (S59601)
4) NUR ATHIRAH BINTI MOHD ROZMI (S59642)
5) NAZIFAH BINTI YASMIN (S59662)
6) KO YUE YEN (S59705)
7) NURAIN NURHANA BINTI SABARUDDIN (S60145)
* Untuk Kegunaan Pensyarah
Kriteria Markah Jumlah Kriteria Markah Jumlah
(PLO2) markah (PLO7) markah
Pengenalan x1 Rujukan x2

Kaedah x1 Penapisan maklumat

x2
Keputusan x4 Daya usaha x2

Perbincangan x6
Kesimpulan x2
Jumlah PLO2 Jumlah PLO7
Jumlah Markah Laporan Amali
1.0 INTRODUCTION

Candy, commonly referred to as confectionery, is a type of sweet food item

primarily composed of sugar (Knechtel et al., 2021). Candies are one of the favourite snacks for

consumption, particularly among children. There are two main types of candies which are

crystalline candies and non-crystalline candies. Hard candies, caramels, toffees, and nougats are

examples of non-crystalline candies that have a consistent texture and structure that can be

either chewy or hard (Singh et al., 2021). According to Smidova et al. (2003), hard candies are

created by combining sucrose, fructose, glucose, or maltose syrups into a liquid mixture, which is

then maintained in an amorphous or glassy state. The fundamental components of hard candy

formulations are sucrose and glucose syrups. When sugar and water are heated and

concentrated, they create a noncrystalline substance that acts like a glass and is used to make

hard candies. As the solution cools, it solidifies into a hard and transparent mass, with a very low

water content of less than 2 percent (Singh et al., 2021).

Crystalline candies like marshmallow, fondant and fudge, have a smooth and

creamy texture that can be chewed effortlessly. They possess a distinct structure made up of

small crystals (Singh et al., 2021). Crystalline candies have visible sugar crystals and contain less

sugar than non-crystalline candies. They are made by slowly cooling a sugar solution without

stirring, as stirring can prevent crystal formation. To make small sugar crystals, the syrup is

heated to a specific temperature and then cooled to another specific temperature before being

vigorously mixed.

There are two methods to determine cooking time when making candy either using

a thermometer or conducting a cold water test. The crystalline or non-crystalline properties of

candies are determined by a variety of factors, including the ingredients used and the techniques

employed during preparation. Ingredients, cooking duration, sugar concentration, cooling

conditions, and the level of agitation all play a role in determining whether a candy will possess a

crystalline or non-crystalline structure.

2.0 OBJECTIVE

1. To be able to modify the formulation in order to produce a better confection

product.

2. To produce a sugar confectionary product by applying a good formulation and

procedure.

3. To understand what defects occurred to the product and ability of students to solve

the problems encountered.

3.0 PROCEDURE

Equipment:

8x10 inch square pant

Heavy duty pot

Candy thermometer

Cutter / knife

Brush

Wrap paper
4.0 RESULT

Figure 1: Example of Candy Stages and Temperatures at Which These Stages Occur
(Sources: Bayline, 2018)
A) SOFT CARAMEL

Table 1: Formulation For Soft Caramel

No Ingredients Quantity Percentage (%)

1 Salt 1g 0.15

2 Vanilla extract 1g 0.15

3 Butter 120g 17.60

4 Heavy cream 240mL 35.19

5 White sugar 200g 29.33

6 Light corn syrup 120mL 17.60

Total Ingredients 682g 100

Figure 2: Final Product of Soft Caramel

 Table 2: Sensory Attributes, Evaluation and Observation for Soft Caramel

Sensory Attribute Observation

Colour and appearance Caramel brown colour

Smell Sweet and creamy aroma

Texture Hard texture but melt in the mouth

Taste Sweet and buttery

Overall acceptance Moderately acceptable, should have chewy texture

B) CHOCOLATE FUDGE

Table 3: Formulation For Chocolate Fudge

No Ingredients Quantity Percentage (%)

1 White sugar 400 g 51.4

2 Cocoa Powder 50 g 6.4

3 Milk 240 g 30.8

4 Butter 56 g 7.2
 5 Vanilla extract 1g 0.2

6 Chopped Almond 31.23 g 4.0

Total Ingredients 778.23 g 100

Figure 3: Final product of Chocolate Fudge

Table 4: Sensory Attributes, Evaluation and Observation for Chocolate Fudge

Sensory Attribute Observation

Colour and appearance Dark brown colour

Smell Sweet and creamy chocolate aroma

Texture Soft and smooth texture like brownies. Melt in the

mouth and have small granules particles in it

Taste Bitter sweet taste

Overall acceptance Highly acceptable

C) MARSHMALLOW

Table 5: Formulation for Marshmallow

No Ingredients Quantity Percentage (%)

1 Hot water (to dissolve 120 g 23.0

gelatine)

2 Gelatine 30 g 5.7

3 Granulated sugar 250 g 47.9

4 Water (to dissolve sugar) 120 g 23.0

5 Vanilla essence 1g 0.2

6 Oil 1g 0.2

7 Corn starch Not counted in the calculation of the

marshmallow formulation because it is used
to grease the pan and sprinkle over the
prepared marshmallows to prevent them
from sticking.

Total Ingredients 522 g 100

Figure 4: Final product of Marshmallow

 Table 6: Sensory Attributes, Evaluation and Observation for Marshmallow

Sensory Attribute Observation

Colour and appearance White and pink colour

Smell Sweet aroma

Texture Soft and spongy texture, melt in the mouth

Taste Very sweet

Overall acceptance Highly acceptable

D) PEANUT BRITTLE

Table 7: Formulation For Peanut Brittle

No Ingredients Quantity Percentage (%)

1 Water 60 g 10.04

2 Granulated Sugar 200 g 33.47

3 Light corn syrup 170 g 28.45

4 Salt 0.5 g 0.08

5 Unsalted dry-roasted peanuts 146 g 24.44

6 Butter 20 g 3.35

7 Baking soda 0.5 g 0.08

8 Vanilla Extract 0.5 g 0.08

9 Total weight 597.5 g 100

Figure 5: Final product of Peanut Brittle

Table 4: Sensory Attributes, Evaluation and Observation for Peanut Brittle

Sensory Attribute Observation

Colour and appearance Caramel brown colour

Smell Caramel and peanut aroma

 Texture Hard and crunchy

Taste Sweet and nutty

Overall acceptance Highly acceptable

5.0 DISCUSSION

There are many critical components in the food processing of candy production that

must be considered in order to produce high-quality candy. One of the important parts is the

selection of ingredients. It is critical to use high-quality ingredients when making candies. The

taste, texture, and appearance of candies are greatly influenced by factors such as the type and

quality of sugars, fats, flavourings, colorings, and other additives. When making hard candy,

sugar must be used almost entirely, with small amounts of flavouring added, whereas when

making soft candy, the total amount of other ingredients that can be added to the sugar must not

exceed 5%. Then, heating and temperature control is one of the crucial elements because

making candy requires precise temperature control (MadgeTech, 2019). Depending on the type of

candy, different temperature ranges and heating techniques are recommended (CraftyBaking,

2023). Precise temperature control is necessary to achieve the desired consistency and texture

during cooking processes like caramelization, gelatinization and crystallisation which can have a

big impact on the final product (Science, 2023). Getting the desired texture and consistency is

also important, whether it is chewy, hard, soft, or creamy, depending on factors such as sugar

concentration, moisture content, and cooking time. These factors must be kept under control in

order to produce consistently high-quality candies. After the candy mixture has been cooked, it

must be cooled and set properly. The cooling rate and conditions can have an impact on
crystallisation and the formation of the candy structure (CraftyBaking, 2023). Controlled cooling

allows for proper solidification and texture development. Therefore, cooling and setting are

critical.

The main difference between crystalline and non-crystalline candies is the way in which

the sugar crystals are formed. In crystalline candies, the sugar crystals are allowed to form slowly,

which gives the candy a smooth and creamy texture. In non-crystalline candies, the sugar

crystals are prevented from forming by cooling the candy quickly. This results in a hard or chewy

candy (National Chemistry Week: The Chemistry of Candy, 2017). The primary component of

crystalline candies is sucrose. Two molecules of glucose and one molecule of fructose combine

to form the sugar known as sucrose. Sometimes, to make crystalline candies richer and creamier,

milk, cream, butter, and eggs are added. Cooking temperatures for crystalline candies range from

115 to 127°C. At this temperature, sucrose molecules start to disintegrate and crystallise. To

enable the formation of sugar crystals, crystallised candies are cooled gradually, frequently over

the course of several hours. This explains why the texture of crystalline candies is smooth and

creamy.

In order to avoid sugar crystals from forming, corn syrup, a type of sugar, is added to

non-crystalline candies. A type of sugar called corn syrup is composed of linked molecules of

fructose and glucose. The sugar crystal’s ability to form is hampered as a result. Candy that is not

crystalline is cooked at a higher temperature, between 150 and 160°C (Wolf, 2015). Due to the

need to dissolve the molecules of corn syrup, this temperature is higher than that of crystalline

candies. The formation of sugar crystals is avoided by quickly cooling non-crystalline candies,

frequently by pouring the candy into a mould or onto a pan. The texture of non-crystalline candies

is therefore hard or chewy.

 According to CraftyBaking (n.d.), an interfering agent refers to a substance or factor

that can negatively affect the desired properties or quality of the candy during its production or

storage. These agents can disrupt the candy-making process or cause undesirable changes in

the texture, appearance, flavour or shelf life of the final product. Here are a few examples of

interfering agents in candy making, firstly excessive moisture can interfere with the candy-making

process, particularly in recipes that require precise temperature control, such as caramel or

fudge. Moisture can cause the sugar to crystallise prematurely or affect the texture of the candy,

resulting in a grainy or sticky consistency. Secondly, impurities in the ingredients used for making

candy, such as chocolate or caramel, can interfere with the smoothness and appearance of the

final product. Impurities can introduce off-flavours, alter the texture, or create blemishes on the

surface of the candy. Thirdly, rapid temperature changes during the candy-making process can

lead to issues like sugar crystallisation, separation of ingredients, or uneven cooling. These

temperature fluctuations can interfere with the desired texture and consistency of the candy.

Fourthly, high humidity levels in the environment where candy is being made or stored can cause

candies to become sticky, lose their shape, or absorb moisture from the air. This interference can

affect the appearance, texture, and shelf life of the candies. Lastly, incorrect proportions or

substitutions of ingredients in a candy recipe can act as interfering agents, resulting in

undesirable outcomes. For example, using too much or too little of a specific ingredient, like sugar

or fat, can affect the texture, taste, or sweetness of the candy (Crystallisation Control/Freezability

- American Egg Board, 2020).

In candy making, safety precautions are of paramount importance, as it entails

boiling sugar at high temperatures to create the foundation of most candies. Mishandling the

mixture can lead to severe burns, emphasising the need for careful attention and adherence to

safety measures (Wilson, 2013). At first, it is important to accurately pre-measure and organise all

ingredients before starting the candy-making process. For example, even small variations in the

amount of sugar used can significantly alter the final outcome of the candy. Additionally, it is
important to use the right equipment. For example, thick wooden spoons with long handles are

recommended to use for stirring the mixture as they do not conduct heat. Besides that, use a

candy thermometer to ensure accurate temperature readings. This can ensure the candy is

formed at the desired stage. Next, stir the mixture consistently and evenly to prevent burning or

uneven heating. Furthermore, follow the procedures carefully, especially regarding cooking times

and temperatures to achieve the desired flavour and texture of the candy. There are a few things

to avoid in candy making. It should be avoided to play around, touch or taste the hot candy

mixture without proper protection, as it can cause a severe burn. Besides that, should not stir the

mixture vigorously after it reaches the desired temperature, as it can introduce air bubbles.

Furthermore, should not rush the cooking process by rapidly increasing the heat as this can result

in scorching and not leave the mixture unattended while cooking as it can quickly burn.

During the cooking of sugar syrup, the evaporation of water causes an increase in

sugar concentration and a rise in temperature. The final texture and characteristics of the syrup

upon cooling can be determined by the highest temperature reached during the cooking process,

which is used to label each specific temperature stage (Mazzucco, 2009). There are a few stages

involved in candy formation which are affected by the temperature and sugar concentration.

According to Mazzucco (2009), the first stage occurs is called thread, in which the temperature is

at around 110°C-112°C and sugar concentration is at around 80%. At this relatively lower

temperature, the sugar syrup retains a significant amount of water, and when a small amount is

placed in cold water, it forms a liquid thread that doesn't solidify into a ball. Cooking the sugar

syrup to this stage results in the creation of syrup rather than candy, often used as a topping for

desserts like ice cream. Next, is the soft-ball stage, which usually occurs at temperatures

112°C-116°C and the sugar concentration is 85%. The sugar syrup will form a pliable and

malleable ball that retains some flexibility when dropped into cold water. The soft-ball stage is

crucial for preparing confections like fudge, pralines, and fondant. In this lab practical, chocolate

fudge and peanut brittle are made by cooking the ingredients to the soft-ball stage. After that, it
reaches the firm ball stage, in which the temperature is at around 118°C-120°C and sugar

concentration is at around 87%. At this stage, when the syrup is placed in cold water, it forms a

firm ball that retains its shape when removed from the water but remains pliable and can be

flattened when squeezed. In this lab practical, caramels are made by cooking the ingredients to

the soft-ball stage. Next is the hard-ball stage, where the temperature is at 121°C-130°C and

sugar concentration is at around 92%. At this stage, the syrup will form thick, "ropy" threads as it

drips from the spoon and form a hard ball that can hold its shape when dropped into cold water.

Gummies, divinity, and rock candy are among the examples. Next is the soft-crack stage, where

the temperature is at 132°C-143°C and sugar concentration is at around 95%. At this stage, the

syrup can form an amorphous structure in cold water that can bend and crack when huge

pressure is applied. Next is the hard-crack stage, where the temperature is at 149°C-154°C and

sugar concentration is at around 99%. At this stage, the syrup can form an amorphous structure

in cold water that is brittle and cracks when pressure is applied. After that is light caramel stage,

where the temperature is at 160°C-168°C and the sugar concentration is 100%. At this stage, a

brittle light-brown glass is formed in cold water. Next is the dark caramel stage, where the

temperature is at 168°C-177°C and the sugar concentration is 100%. At this stage, a brittle

dark-brown glass is formed in cold water (Bayline et al., 2018).

CONCLUSION

In conclusion, the lab candy experiment produced insightful findings that advanced the

confectionery industry. The experiment illustrated the possibility of producing distinctive and

excellent candies by using scientific concepts, inventive creativity, and teamwork. The experiment

demonstrated how well-tested confectionery recipes may be improved by using scientific

knowledge. The sweets' flavours and sensations were enhanced by carefully choosing the

components, experimenting with ratios, and using scientific techniques. The industry of

confections may see constant progress as a result of this concentration on research and scientific
study. In the end, the experiment with the lab candies showed how important scientific innovation

and discovery are to the candy industry. We may make sweets that attract the taste buds and

provide consumers with a genuinely special and enjoyable experience by fusing scientific

principles with creativity. We are motivated to keep pushing the limits of flavour and texture in the

confectionery sector by the experiment, which presents new opportunities for the development of

candies.

REFERENCES

Bayline, J. L., Tucci, H. M., Miller, D. W., Roderick, K. D., & Brletic, P. A. (2018).
Chemistry of Candy: A Sweet Approach to Teaching Nonscience Majors. Journal
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Crystallization Control/Freezability - American Egg Board. (2020, December 2). American

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https://www.incredibleegg.org/professionals/manufacturers/real-egg-functionality/c
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CraftyBaking. (n.d.). Basic Candy Ingredients | CraftyBaking | Formerly Baking911.

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