What is a holiday without good treats?  Whether on the table top, by your fireplace, or on your Christmas tree, candies are a delight fit for the holidays. 

Candy making is an big art, and a science.  Not only requiring you to balance creativity with skill, you also need to incorporate knowledge so exquisite it’s almost hard to comprehend.  Here’s where we step in.  The trick to perfection is knowledge, so what do you need to know this holiday season to keep your sweets just as delightful as the occasion?  Simple, you just need to know a little bit about the basics on how candy is made, starting with the basic ingredient, sugar.  What’s so special about sugar?  Sugar has special properties that make it the perfect choice for candy recipes.  Now, what are these properties?

Sugar crystals are solid at room temperature, but once you put these sugar crystals in water, they dissolve, this is the very first step to candy-making, this in effect, forms a clear solution.  Heat is then applied and held at specific temperatures and then the solution is allowed to boil at very at these specific temperatures.  In doing this we are inducing chemical changes or reactions to occur in the sugar; this is because heat will break the crystals apart into molecules, then at some point, the molecules will get back together forming sugar crystals again as the sugar syrup cools.  The most crucial and important aspect of candy making, is banking on the knowledge that the syrup solution solidifies into crystals after heating. 

You will need to know the types of candy you intend to share with your family, friends or guests ahead of time.  This is because you’ll need to understand the care required for the candy before you can ensure that they’re served in its optimal state.  This is the first step you need to do so you can give your sweets the proper care and storage they need.   Here’s what you’ll need to know:

Although hundreds of different varieties exist, there are only three main types of candy.   They can usually be classified as one of the following, or a combination of the following:

First, we have the hard candy.  Hard candy is made with the highest sugar content.  Characteristically, they include various flavors and colors.  Some of the most classic hard candies include peppermint sticks and a variety of different mints. Hard candy should be stored at temperatures ranging from 10-21°C for best results, and a relative humidity of 40%.

Second, we have the soft candies.  In this category we have marshmallows, jellies, and nougats.  These sweets contain sugar, as well as a low percentage of other ingredients that would be added in.  For optimum results, soft candies should be stored at temperatures ranging from 24-27°C, with a relative humidity of 45-40%.

Third, we look at candies that contain a majority of other ingredients rather than being heavily concentrated on sugars.  In this group, we’ll find fudge, chocolates, sugar- or chocolate-covered raisins or nuts, my personal favorite, caramels, and much, much more.

In terms of storage, this group is the trickiest.  Caramels are optimum at temperatures ranging from 21-27°C, while chocolates are best at the temperature range of 16-18°C, with a 50% relative humidity.  It’s a juggling act that is definitely worth paying attention to if you value the exquisite delicacy of candy.  

Please note that the amount of moisture that the candy gains will affect the storage and shelf life of most candies. 

Storing the Goods

Once again, there are three factors to consider:

First, the candy’s stability, second, the storage temperature, and third, the humidity conditions where the candy will be placed are all factors that will influence its quality and shelf-life.  Careful adherence to these conditions will enable your bonbons to be the best nature intended it to be, remaining firm but not hard, soft but not sticky.  It will reduce flavor, color, and aroma loss; reduce the tendency to become stale or rancid.

No matter what age you are, you can value and appreciate the taste of good quality candy.