Working with sugar and sugar-based confectionery

Understanding Sugar

Sugar is a vital ingredient in confectionery, primarily used for its sweetening properties.
In confectionery, we often use granulated sugar made from either sugar cane or sugar beet.
Powdered sugar, also known as icing sugar or confectioner’s sugar, is extremely finely ground sugar that often contains a small amount of cornstarch to prevent clumping.
Caster sugar is a finer grade than granulated sugar but not as fine as powdered sugar, ideal for making soft caramels and fondants.

Types of Sugar-based Confectionery

Hard-Ball Stage: At temperatures between 121°C and 130°C, sugar syrup will form a hard but pliable ball when dropped in cold water. This stage is used for making confections like nougat and divinity.
Soft-Crack Stage: At this stage, 132°C to 143°C, sugar becomes pliable and bendy. It’s employed for making butterscotch, firm fudge, and pralines.
Hard-Crack Stage: It occurs at 146°C to 154°C and is utilised to create candies and toffees like lollipops.
Caramel Stage: Beyond 160°C, sugar turns brown and develops a rich, complex taste. This is used to form glazed nuts and caramel sauces.

Working with Sugar

Melting Sugar: It’s critical to melt sugar for confectionery with a gentle heat to avoid burning. It should become a clear, golden liquid.
Caramelisation: This process occurs when sugar is heated to the stage where it begins to brown and form a nutty aroma. It is used in a wide range of desserts and sweets, including fudge and candies.
Crystal Formation: Sugar molecules form crystals when they are cool. Controlling crystallisation is crucial in creating different types of sugar-based confectioneries. Techniques to control this include stirring, heating, and the use of inhibitors such as acid or invert sugar.
Incorporating Air: Many types of candies, including marshmallows and nougat, incorporate air into the sugar for a lighter texture. This is typically achieved through whisking.

Sugar Cookery

Safety Precautions: Sugar becomes extremely hot when cooking and can cause serious burns. Always use suitable cookware and consider wearing oven mitts for extra protection.
Use of a Sugar Thermometer: A sugar thermometer is a critical tool when working with sugar as it allows for accurate temperature readings, ensuring the correct consistency and texture in your sugar confections.
Preventing Recrystallisation: When working with caramel and similar confections, it’s important to prevent sugar from recrystallising. Adding a small amount of lemon juice, or another acid, can help with this.