Hard candies are predominantly made from sugar, which is heated and cooled to form a solid, glassy structure.

Cocoa solids, derived from cocoa beans, impart the characteristic flavor and aroma to chocolate.

Tempering involves carefully controlling the temperature of the candy mixture to achieve the desired crystallization of sugar, resulting in a smooth and stable texture.

Dark chocolate typically has a higher percentage of cocoa solids compared to other types of chocolate, resulting in a more intense flavor and lower sweetness.

Emulsifiers help stabilize the mixture of cocoa solids, cocoa butter, and other ingredients, preventing separation and ensuring a smooth and homogeneous texture.

Corn syrup, when used in candy production, contributes to a chewy texture due to its ability to retain moisture and prevent crystallization.

Conching is a process where chocolate is subjected to continuous mixing and kneading, resulting in a smooth and velvety texture by reducing particle size and releasing undesirable flavors.

Lollipops typically have a hard outer shell made from sugar and a soft, chewy center made from a variety of ingredients, such as corn syrup, gelatin, or fruit purees.

Invertase is an enzyme that breaks down sucrose into glucose and fructose, preventing sugar crystallization and resulting in a smoother texture.

Milk chocolate contains a higher proportion of milk solids compared to dark chocolate, resulting in a sweeter flavor and creamier texture.

Stabilizers help maintain the desired texture of candies by preventing syneresis (the separation of water from the candy mixture) and ensuring a smooth and consistent structure.

Taffy is made by boiling sugar and corn syrup to a high temperature and then stretching and folding it, resulting in a chewy and elastic texture.

Bloom is a whitish or grayish discoloration on the surface of chocolate, indicating a quality defect caused by improper storage or temperature fluctuations.

White chocolate does not contain cocoa solids and is made primarily from cocoa butter, sugar, and milk solids, resulting in a sweet and creamy flavor.

Antioxidants help protect candies from spoilage by preventing oxidation, which can cause rancidity and off-flavors.