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When making caramels and toffees, the process is the same as for hard candy except that milk and fat are added. The milk is usually sweetened, condensed or evaporated and the fats is either butter or vegetable oil. Emulsifiers (lecithin, glyceryl monostearate are invaluable in this process. The consistency of nougat is similar to caramel, but it doesn’t usually contain milk. It is aerated by strenuously mixing a solution of egg ablumen and other similar
proteins into a boiled syrup. Milk and soya proteins are also used in this process. Like caramel, nougat may be made into various texture types. Fondant is made by beating a mixture supersaturated with sugar, forming a white smooth paste that can be melted, flavoured and coloured. Syrup made from corn syrup is now often used in making fondant. Fudge is a combination of caramel and fondant. If hot caramel is vigorously mixed or if
fondant is added to it, a smooth paste forms known as fudge. It has a milky flavour similar to caramel and a soft texture. Jellies and Turkish Delight is formed by using sugar and corn syrup and adding gelatin, agar, starch or pectin resulting in a jelly. Many fruit flavours and colours may be added to give a huge variety of jellies. Turkish Delight is made from a similar syrup as for jelly but starch is used as the gelling agent. The traditional flavour used in Turkish Delight is attar of roses.
Marshmallows are made from a solution of egg albumen, gelatin, sugar and corn syrup and strongly beaten into a foam and then flavouring is added. Pastes, marzipan consist of flavoured mixtures using sugar, corn syrup and binder such as gelatin or edible gum. Shredded coconut or nut pastes can be added. Marzipan is an almond paste and no binders have been added. It is mixed in a kneading machine and the nuts are coarsely ground on rollers and mixed in.
Gums and pastilles are a very old type of sweet. They are prepared from syrups in which gum arabic has been dissolved. The syrup containing the gum is deposited in starch and it is then dried on trays at a high temperature. They are then brushed, steamed and dried again. Pastilles (soft gums) go through the same process and are then sanded with sugar and dried. |
