Hard candies are predominantly made using sugar as the main ingredient, providing their characteristic hardness and sweetness.

Caramelization is the controlled heating of sugar syrup to produce a golden-brown color and a distinctive flavor, often used in the production of caramel candies.

Corn syrup is commonly added to candy mixtures to inhibit the formation of sugar crystals, ensuring a smooth and uniform texture.

Gelatin, derived from animal collagen, is the primary ingredient that imparts the characteristic chewy texture to gummy candies.

Emulsifiers are crucial in candy production as they help stabilize mixtures, preventing the separation of ingredients and ensuring a uniform texture.

Quenching is the process of rapidly cooling molten candy, typically by submerging it in cold water, to achieve a glassy texture and prevent crystallization.

Packaging in candy production serves multiple purposes, including protecting the candy from contamination, enhancing its visual appeal, and providing essential information to consumers.

Chocolate truffles are known for their hard outer shell, typically made from chocolate, and a soft, chewy center, often consisting of ganache or other fillings.

Kneading is the process of repeatedly folding and stretching candy dough to develop its texture and flavor, often used in the production of taffy and other chewy candies.

Taffy is made by boiling sugar syrup to a high temperature and then stretching and folding it until it becomes opaque, resulting in a chewy and pliable texture.

Tempering chocolate involves a controlled heating and cooling process that stabilizes its texture, improves its flavor, and prevents discoloration, resulting in a smooth and glossy finish.

Brittle is made by pouring molten sugar onto a cold surface, such as a marble slab, and then breaking it into small pieces, resulting in a hard and crunchy texture.

Gelatin is the primary ingredient used in the production of marshmallows, providing their characteristic soft and chewy texture.

Nougat is made by boiling sugar syrup to a high temperature and then adding nuts or dried fruits, resulting in a chewy and nutty texture.

Enrobing is the process of coating candy with a thin layer of chocolate by passing it through a curtain of molten chocolate.