5.3 and 5.5 Evaluation Amorphous & Crystalline Candies

Evaluation:

Name of Candy Crystalline or Amorphous End Point Temperature Contribute Foreign Sugars Effect of Storage Sensory Attributes
Chocolate Fudge
White Fudge
Penuche
Pralines
Butterscotch
Caramels
Peanut Brittle
English Toffee
Hard Candy

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Basic Scientific Food Preparation Lab Manual Copyright © 2023 by Iowa State University Department of Food Science and Human Nutrition is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License, except where otherwise noted.