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- Hard_candy abstract "A hard candy, or boiled sweet, is a candy prepared from one or more syrups boiled to a temperature of 160 °C (320 °F). After a syrup boiled to this temperature cools, it is called hard candy, since it becomes stiff and brittle as it approaches room temperature. Hard candy recipes variously call for syrups of sucrose, glucose, or fructose.Once the syrup blend reaches the target temperature, the confectioner removes it from the heat source, and may add citric acid, food dye, and some flavouring, such as a plant extract, essential oil, or flavorant. One might then pour the syrup concoction (which is now very viscous) into a mold or tray to cool. When the syrup is cool enough to handle, one can fold, roll, and mold it into the shapes desired.Hard candies and throat lozenges prepared without sugar employ isomalt as a sugar substitute, and are sweetened further by the addition of an artificial sweetener, such as aspartame, or a sugar alcohol, such as xylitol.Among the many hard candy varieties are stick candy (such as the candy cane), the lollipop, the aniseed twist, and the bêtises de Cambrai.".
- Hard_candy alias "Boiled sweet".
- Hard_candy hasVariant Candy_cane.
- Hard_candy hasVariant Lollipop.
- Hard_candy ingredient Citric_acid.
- Hard_candy ingredient Food_coloring.
- Hard_candy ingredient Fructose.
- Hard_candy ingredient Glucose.
- Hard_candy ingredient Isomalt.
- Hard_candy ingredient Seasoning.
- Hard_candy ingredient Syrup.
- Hard_candy thumbnail HardCandy.jpg?width=300.
- Hard_candy wikiPageExternalLink basiccandy.php.
- Hard_candy wikiPageExternalLink www.pd.net.
- Hard_candy wikiPageID "31247676".
- Hard_candy wikiPageRevisionID "600507778".
- Hard_candy alternateName "Boiled sweet".
- Hard_candy hasPhotoCollection Hard_candy.
- Hard_candy mainIngredient "Syrup or isomalt, citric acid, food colouring, flavouring".
- Hard_candy name "Hard candy".
- Hard_candy type Confectionery.
- Hard_candy variations "Many".
- Hard_candy subject Category:Candy.
- Hard_candy type Food.
- Hard_candy type FunctionalSubstance.
- Hard_candy comment "A hard candy, or boiled sweet, is a candy prepared from one or more syrups boiled to a temperature of 160 °C (320 °F). After a syrup boiled to this temperature cools, it is called hard candy, since it becomes stiff and brittle as it approaches room temperature.".
- Hard_candy label "Hard candy".
- Hard_candy sameAs m.0gjbrsn.
- Hard_candy sameAs Q17116096.
- Hard_candy sameAs Q17116096.
- Hard_candy wasDerivedFrom Hard_candy?oldid=600507778.
- Hard_candy depiction HardCandy.jpg.
- Hard_candy isPrimaryTopicOf Hard_candy.
- Hard_candy name "Hard candy".
