Editing Candy (section)

==Production==
{{Main|Candy making}}

[[File: Batasha sweets.jpg|thumb|''Batasha'' is one of the many traditional candies found in South Asia. Flavored varieties include nuts and mint|alt=White disk-shaped candies]]

[[Sugar candy]] is made by dissolving sugar in water or milk to form a [[syrup]], which is boiled until it reaches the desired concentration or starts to [[Caramelization|caramelize]]. Candy comes in a wide variety of textures, from soft and chewy to hard and brittle. The texture of candy depends on the ingredients and the temperatures that the candy is processed at.

{{anchor|Sugar stages}}The final texture of sugar candy depends primarily on the concentration of sugar. As the syrup is heated, it boils, water evaporates, the sugar concentration increases and the [[boiling point]] rises. A given temperature corresponds to a particular sugar concentration. These are called [[sugar stage]]s. In general, higher temperatures and greater sugar concentrations result in hard, brittle candies, and lower temperatures result in softer candies.<ref>[http://www.exploratorium.edu/cooking/candy/sugar-stages.html The Cold Water Candy Test] {{Webarchive|url=https://web.archive.org/web/20060106142332/http://www.exploratorium.edu/cooking/candy/sugar-stages.html |date=2006-01-06 }}, Exploratorium; [http://www.baking911.com/candy/chart.htm Sugar Syrup Chart] {{Webarchive|url=https://web.archive.org/web/20070128103614/http://www.baking911.com/candy/chart.htm# |date=2007-01-28 }} at Baking911</ref> Once the syrup reaches {{convert|171|°C}} or higher, the sucrose molecules break down into many simpler sugars, creating an [[amber]]-colored substance known as [[caramel]]. This should not be confused with [[caramel candy]], although it is the candy's main flavoring.

[[File:A candy stand displaying a large variety of liquorice in Jyväskylä, Finland.jpg|thumb|''[[Liquorice (confectionery)|Licorice]]'' is a candy flavored with the extract of the roots of the [[Glycyrrhiza glabra|licorice plant]]. It is popular in [[Finland]].|alt=A booth selling candy|left]]

Most candies are made commercially. The industry relies significantly on [[trade secret]] protection, because candy recipes cannot be copyrighted or patented effectively, but are very difficult to duplicate exactly. Seemingly minor differences in the machinery, temperature, or timing of the candy-making process can cause noticeable differences in the final product.<ref>{{cite book |last=Richardson |first=Tim H. |title=Sweets: A History of Candy |publisher=Bloomsbury USA |year=2002 |isbn=1-58234-229-6 |pages=[https://archive.org/details/sweets00timr/page/12 12–13] |url=https://archive.org/details/sweets00timr/page/12 }}</ref>