Candy (from Dutch "kandij", a kind of sugar) is often used as a synonym for the more traditional term confectionery in North America, whereas the word has become archaic in most parts of the United Kingdom and survives today almost exclusively in the term "candy floss". In some areas, notably Scotland, "candy" is generally taken to mean confectionery made from crystallized sugar. In the United Kingdom in general, a piece of confectionery is referred to as a sweet. In Australian English, all such confections are collectively referred to as lollies. In New Zealand English, both terms are used. The variant term "lollipop" is also used in North America, but only to describe a certain kind of candy that it is attached to a stick.

Candies are prepared by dissolving sugar in water or milk to form a syrup, and boiling it until it starts to caramelize. Depending on the solvent and the end result of the process, the product may be called candy, caramel, toffee, fudge, praline, tablet or taffy. The recipe used also predicts how hard, soft, chewy or brittle the end result should be. The eventual texture of candy depends on the temperature to which the sugar solution is boiled, since the presence of a solute in a liquid elevates the boiling point of the liquid. As the syrup is heated, it boils, which causes the sugar concentration in the syrup to increase due to evaporation of the water, which raises the boiling point even further. The relationship between the boiling point and the sugar concentration is predictable, and so heating the syrup to a particular temperature ensures a particular sugar concentration with some accuracy. In general, higher temperatures — which imply greater sugar concentrations — result in hard, brittle candies, and lower temperatures result in softer candies. These "stages" of cooking candy have been named and correlated with the cooking temperatures, and is frequently specified in recipes:

• "thread": 230-233°F / 110-111°C
• "soft-ball": 234-240°F / 112-115°C
• "firm-ball": 244-248°F / 118-120°C
• "hard-ball": 250-266°F / 121-130°C
• "soft-crack": 270-290°F / 132-143°C
• "hard-crack": 295-310°F / 146-154°C

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@CtrPuppetryArts Oof, we have a sugary caloric overload in our office, too! Chocolate and candy and cakes--oh my....
TheatOutfit (Theatrical Outfit) Wed, 16 Dec 2009 17:59:29 -0000
@CtrPuppetryArts Oof, we have a sugary caloric overload in our office, too! Chocolate and candy and cakes--oh my....
We'll be handing out free hot chocolate on #yeg's Candy Cane Lane starting tonight! And don't forget to bring a donation for the Food Bank.
wearealberta (We Are Alberta) Wed, 16 Dec 2009 17:50:53 -0000
We'll be handing out free hot chocolate on #yeg's Candy Cane Lane starting tonight! And don't forget to bring a donation for the Food Bank.
What about up in the candy store? That chocolate chocolate make it melt! Whips and Chains, HANDCUFFS! Smacka lil booty up with my belt!
kdotforbes (K-Jay ) Wed, 16 Dec 2009 17:42:23 -0000
What about up in the candy store? That chocolate chocolate make it melt! Whips and Chains, HANDCUFFS! Smacka lil booty up with my belt!
swam 400 mtrs, did laundry, poured chocolate down her sleeve while making holiday candy -- and now will do more laundry.
CherylHeckler (Cheryl Heckler) Wed, 16 Dec 2009 17:38:00 -0000
swam 400 mtrs, did laundry, poured chocolate down her sleeve while making holiday candy -- and now will do more laundry.
I just mixed two different hot chocolate brands and tossed in a small candy cane. I dare say it just made my morning. Mmmm.
cmalidore (Chris Malidore) Wed, 16 Dec 2009 17:25:30 -0000
I just mixed two different hot chocolate brands and tossed in a small candy cane. I dare say it just made my morning. Mmmm.
Stop in for Dessert Wednesday at Peloton's: Candy Cane Brownies, Cheesecake and Chocolate Cake. Mmmmm.....
pelotonscafe (Peloton's Cafe) Wed, 16 Dec 2009 17:15:35 -0000
Stop in for Dessert Wednesday at Peloton's: Candy Cane Brownies, Cheesecake and Chocolate Cake. Mmmmm.....

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