Noncrystalline candies

These amorphous candies are much simpler to produce than crystalline candies. For these candies, recrystallization is avoided by adding interfering agents to the sugar solution or by cooking it to a high enough temperature to halt recrystallization. With candy brittles, butterscotches, caramels, or taffies, invert sugar, molasses, corn syrup, or an acidic ingredient is added to prevent the formation of crystals. The mixture is cooked to a higher temperature than for crystalline candies, reducing the water to 2 percent (or less), which, in turn, prevents recrystallization.