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Why aren't other sugars used in the making of candy?

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Sugar, or sucrose, is a carbohydrate and naturally comes from sugarcane and sugar beets. When you dissolve sugar in water, you create a solution. Have you ever accidentally added too much sugar to your coffee or tea and noticed that not all of it dissolves? read more

During the candy making process, sucrose, water, and various other additives (such as coloring or flavoring) are brought to really high temperatures. Cooking the candy at such extreme temperatures allows the sucrose to remain in solution, even as the water begins to boil away. read more

The fact that sugar solidifies into crystals is extremely important in candy making. There are basically two categories of candies - crystalline (candies which contain crystals in their finished form, such as fudge and fondant), and noncrystalline, or amorphous (candies which do not contain crystals, such as lollipops, taffy, and caramels). read more

For sugar based candy, food coloring is best to use. It is a liquid, which comes in little bottles available at any supermarket or from a cake decorating store (lots of colors). It's particularly suitable for mixtures that do not combine readily with liquid, such as chocolate or to be used in baking recipes. read more

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