Kinds of Candies

Appears in
On Food and Cooking

By Harold McGee

Published 2004

  • About
It’s convenient to divide sugar confections into three groups: noncrystalline candies, crystalline candies, and candies whose texture is modified with gums, gels, and pastes. In practice these groups overlap: there are crystalline and noncrystalline versions of caramels, hard candies, nougat, sugar work, and so on. Here are brief descriptions of the principal candies made today.