2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Sugar is a product that we consume every day. It is usually sold in the form of small crumbly crystals. Therefore, the phrase "candy sugar" arouses curiosity in many. This product was developed by modern scientists. Like plain sugar, it can be added to a variety of foods and drinks.
Destination
The creators of candy sugar are scientists from the Institute of Food Technology and Technology Management. The main goal is to develop and expand the range of sugar-containing products. Sweetness can serve as a great alternative to sweets and plain sugar. It has a lower solubility in water, so it is unable to affect the rich taste of drinks and food.
Also, as some people who have tried candy sugar have noted, it has a milder flavor than loose or pressed sugar. At the same time, the natural sweetness increases, and the flavor nuances do not change.
Currently, several companies produce candy sugar. It is mainly used in the manufacture of confectionery. And some brewing companies use the product to increase the alcohol content of beer. The most famous varieties are Trippel and Belgian Dubbel. The main benefit of sweetness is that it doesn't stress the yeast too much, so there are no off-flavours in the drink.
Varieties
There are several types of crystal candy sugar:
- transparent or white;
- golden;
- brown.
They differ in color, cooking technology, taste properties. In order to change the shade, special devices are used in production, in which beet or cane sugar is heated to a certain temperature. The higher this value, the darker the color will be. Often in stores you can find candy sugar on a stick. Manufacturers recommend using it instead of a spoon, dipping it in tea or coffee and stirring the drink.
Transparent
It may have a slight cloudy tint. It is also called white. During production, heating up to 135 degrees occurs. The crystals are small in size, have an uneven shape. They are very durable, so chewing them is not recommended. There is an assumption that this variety was invented in China, since it was from there that the statement came that sugar, completely dissolving, spoils the taste of a tea drink.
Goldenrock sugar
It uses a product made from cane juice. The cooking temperature is 145 degrees. A distinctive feature is a peculiar aroma and large crystals. In order to separate a piece into parts, special tongs are often used. The advantage of this variety is that it contains fewer calories than the same piece of plain refined sugar.
Brown Candy Sugar
It takes the longest to prepare. Products are heated to 155-160 degrees during the cooking process. This species is used not only as a treat and making sweets. It is often added to glaze dishes. These recipes came to us from Asian cuisine. Brown sugar adds a unique flavor to any meat. One of the most famous dishes is glazed chicken with soy sauce.
Storage conditions
In order for the product to retain its useful properties longer, you need to pay attention to the conditions of its storage. It is recommended to keep candy sugar in tightly closed airtight containers, in places with low humidity. Exposure to high temperatures is also dangerous for this sweetness. It is optimal that this indicator does not exceed 25-26 degrees. Candy sugar has a shelf life of 2-3 years if all of the above conditions are met.
How to make at home
You can try to make a product such as candy sugar yourself at home, as our grandmothers once did. To do this, you need to take: parchment paper, a saucepan with a heat-resistant coating, a wooden spatula, a special submersiblethermometer that can withstand temperatures up to 150 degrees. You will also need ingredients - sugar (1 kg), citric acid (1 tsp), boiled water (1 cup). Acid can be replaced with lemon juice. This component is needed to invert sugars.
Water is recommended to be added immediately, while the sugar has not yet boiled, otherwise sweet splashes can inadvertently burn, because sugar has a very high boiling point. To make candy sweets, you need to follow the instructions:
- Mix the ingredients, put on a small fire.
- Stirring constantly, achieve complete dissolution of sugar.
- Continue heating until the mixture is the right color and temperature.
- Turn off the stove and pour the mass onto parchment paper.
- Wait for complete solidification and break into pieces.
This method is good because you can stop boiling when the sugar becomes the preferred shade. If you want a different color, you can mix in food coloring while the sugar is still white.
After hardening, you can split the resulting product into pieces and put it in a sealed metal box or glass jar. Homemade candy sugar should not be stored for more than 1 year.
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