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Sugar Candy
Sugar candy is any candy whose primary ingredient is sugar. The main types of sugar candies are hard candies, fondants, Caramel, caramels, jellies, and Nougat, nougats. In British English, this broad category of sugar candies is called ''sweets'', and the name ''candy'' or ''sugar-candy'' is used only for hard candies that are nearly solid sugar. Sugar candy is a sub-type of candy, which includes sugar candies as well as Chocolate, chocolates, chewing gum and other sweet foods. Candy, in turn, is a sub-type of confectionery, which also includes sweet pastries and sometimes ice cream. History The oldest sugar candies are presumed to have been made where the sugar cane plant was domesticated. Sugar cane probably originated in Papua New Guinea, and from there was taken to Southeast Asia and other Pacific Islands, and ultimately to India and China. From India, sugar spread to the Arab states and eventually to Europe. Traditional uses Sugar candy is often used to sweete ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hard Candy
A hard candy (American English), or boiled sweet (British English), is a sugar candy prepared from one or more sugar-based syrups that is heated to a temperature of 160 °C (320 °F) to make candy. Among the many hard candy varieties are stick candy such as the candy cane, lollipops, rock, aniseed twists, and '' bêtises de Cambrai''. "Boiled" is a misnomer, as sucrose (a disaccharide) melts fully at approximately 186 °C. Further heating breaks it into glucose and fructose molecules before it can vaporize. Most hard candy is nearly 100% sugar by weight, with a tiny amount of other ingredients for color or flavor, and negligible water content in the final product. Recipes for hard candy may use syrups of sucrose, glucose, fructose or other sugars. Sugar-free versions have also been created. Creation Recipes for hard candy use a sugar syrup, such as sucrose, glucose or fructose. This is heated to a particular temperature, at which point the candy maker remo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tong Sui
''Tong sui'' (; ), also known as ''tim tong'', is a collective term for any sweet, warm soup or custard served as a dessert at the end of a meal in Cantonese cuisine. ''Tong sui'' are a Cantonese specialty and many varieties are rarely found in other regional cuisines of China. Outside of Cantonese-speaking communities, soupy desserts generally are not recognized as a distinct category, and the term ''tong sui'' is not used. In Hong Kong, Macao and Malaysia, a large variety of tong sui is served in tong sui specialty stores. Tong sui stores have also gained prominence in overseas Chinese communities, and are found in various parts of Canada, Australia and the United States. History Tong sui shops in Hong Kong mainly originated from the postwar period. Chinese migrants brought their hometown sweet soups to Hong Kong, such as red bean soup from Guangzhou and tang yuan from Shanghai. Newcomers sold tong sui in newly opened street side food stalls and Chinese tea house. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caramel
Caramel ( or ) is an orange-brown confectionery product made by heating a range of sugars. It can be used as a flavoring in puddings and desserts, as a filling in bonbons, or as a topping for ice cream and custard. The process of caramelization consists of heating sugar slowly to around . As the sugar heats, the molecules break down and re-form into compounds with a characteristic colour and flavour. A variety of candies, desserts, toppings, and confections are made with caramel: brittles, nougats, pralines, flan, crème brûlée, crème caramel, and caramel apples. Ice creams sometimes are flavored with or contain swirls of caramel. Etymology The English word comes from French ''caramel'', borrowed from Spanish ''caramelo'' (18th century), itself possibly from Portuguese ''caramelo''. Most likely that comes from Late Latin ''calamellus'' 'sugar cane', a diminutive of ''calamus'' 'reed, cane', itself from Greek κάλαμος. Less likely, it comes from a Medieval Latin ' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hard Candies
A hard candy (American English), or boiled sweet (British English), is a sugar candy prepared from one or more sugar-based syrups that is heated to a temperature of 160 °C (320 °F) to make candy. Among the many hard candy varieties are stick candy such as the candy cane, lollipops, rock, aniseed twists, and '' bêtises de Cambrai''. "Boiled" is a misnomer, as sucrose (a disaccharide) melts fully at approximately 186 °C. Further heating breaks it into glucose and fructose molecules before it can vaporize. Most hard candy is nearly 100% sugar by weight, with a tiny amount of other ingredients for color or flavor, and negligible water content in the final product. Recipes for hard candy may use syrups of sucrose, glucose, fructose or other sugars. Sugar-free versions have also been created. Creation Recipes for hard candy use a sugar syrup, such as sucrose, glucose or fructose. This is heated to a particular temperature, at which point the candy maker remo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fondant Candy
Fondant is a mixture of sugar and water used as a confection, filling, or icing. Sometimes gelatin and glycerine are used as softeners or stabilizers. There are numerous varieties of fondant, with the most basic being poured fondant. Others include fondant icing, chocolate fondant, and honey fondant. Poured fondant ''Poured fondant'' is a creamy confection used as a filling or coating for cakes, pastries, and candies or sweets. In its simplest form, it is sugar and water. Sometimes it is stabilized with gelatin and glycerine. It is cooked to the soft-ball stage, cooled slightly, and stirred or beaten to incorporate air, until it is an opaque mass with a creamy consistency. Sometimes lemon or vanilla is added to the mixture for taste. Other flavorings are used as well, as are various colorings. An example of its use is the Cadbury Creme Egg, the filling of which is inverted sugar syrup, produced by processing fondant with invertase. Fondant fancies are a type of cake typic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fudge
Fudge is a type of confection that is made by mixing sugar, butter and milk, heating it to the soft-ball stage at , and then beating the mixture while it cools so that it acquires a smooth, creamy consistency. In texture, this crystalline candy falls in between fondant icing and hard caramels. Fruits, nuts, chocolate, caramel, candies, sweets, and other flavors are sometimes added inside or on top. Fudge is often bought as a gift from a gift shop in tourist areas and attractions. History Fudge originated in the US during the late 19th century. The term fudge is said to have come in the 17th century from the interjection fadge, meaning “to fit together in a clumsy manner” and was originally used as a verb. Recipes were printed in many periodicals and advertisements during the 1880s. Its popularity was partly due to the decreasing cost of refined white sugar and partly due to the ability to make it at home without special equipment. Its inexpensive, unrefined qualit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crystallization
Crystallization is the process by which solid forms, where the atoms or molecules are highly organized into a structure known as a crystal. Some ways by which crystals form are precipitating from a solution, freezing, or more rarely deposition directly from a gas. Attributes of the resulting crystal depend largely on factors such as temperature, air pressure, and in the case of liquid crystals, time of fluid evaporation. Crystallization occurs in two major steps. The first is nucleation, the appearance of a crystalline phase from either a supercooled liquid or a supersaturated solvent. The second step is known as crystal growth, which is the increase in the size of particles and leads to a crystal state. An important feature of this step is that loose particles form layers at the crystal's surface and lodge themselves into open inconsistencies such as pores, cracks, etc. The majority of minerals and organic molecules crystallize easily, and the resulting crystals are g ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crystal
A crystal or crystalline solid is a solid material whose constituents (such as atoms, molecules, or ions) are arranged in a highly ordered microscopic structure, forming a crystal lattice that extends in all directions. In addition, macroscopic single crystals are usually identifiable by their geometrical shape, consisting of flat faces with specific, characteristic orientations. The scientific study of crystals and crystal formation is known as crystallography. The process of crystal formation via mechanisms of crystal growth is called crystallization or solidification. The word ''crystal'' derives from the Ancient Greek word (), meaning both "ice" and "rock crystal", from (), "icy cold, frost". Examples of large crystals include snowflakes, diamonds, and table salt. Most inorganic solids are not crystals but polycrystals, i.e. many microscopic crystals fused together into a single solid. Polycrystals include most metals, rocks, ceramics, and ice. A third category of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Amorphous
In condensed matter physics and materials science, an amorphous solid (or non-crystalline solid, glassy solid) is a solid that lacks the long-range order that is characteristic of a crystal. Etymology The term comes from the Greek ''a'' ("without"), and ''morphé'' ("shape, form"). In some older articles and books, the term was used synonymously with glass. Today, "glassy solid" or "amorphous solid" is considered the overarching concept. Polymers are often amorphous. Structure Amorphous materials have an internal structure comprising interconnected structural blocks that can be similar to the basic structural units found in the corresponding crystalline phase of the same compound. Unlike crystalline materials, however, no long-range order exists. Localized order in amorphous materials can be categorized as short or medium range order. By convention, short range order extends only to the nearest neighbor shell, typically only 1-2 atomic spacings. Medium range order is then de ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crystalline
A crystal or crystalline solid is a solid material whose constituents (such as atoms, molecules, or ions) are arranged in a highly ordered microscopic structure, forming a crystal lattice that extends in all directions. In addition, macroscopic single crystals are usually identifiable by their geometrical shape, consisting of flat faces with specific, characteristic orientations. The scientific study of crystals and crystal formation is known as crystallography. The process of crystal formation via mechanisms of crystal growth is called crystallization or solidification. The word ''crystal'' derives from the Ancient Greek word (), meaning both "ice" and "rock crystal", from (), "icy cold, frost". Examples of large crystals include snowflakes, diamonds, and table salt. Most inorganic solids are not crystals but polycrystals, i.e. many microscopic crystals fused together into a single solid. Polycrystals include most metals, rocks, ceramics, and ice. A third category of s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jaffna
Jaffna (, ) is the capital city of the Northern Province of Sri Lanka. It is the administrative headquarters of the Jaffna District located on a peninsula of the same name. With a population of 88,138 in 2012, Jaffna is Sri Lanka's 12th most populous city. Jaffna is approximately from Kandarodai which served as an emporium in the Jaffna peninsula from classical antiquity. Jaffna's suburb Nallur served as the capital of the four-century-long medieval Jaffna Kingdom. Prior to the Sri Lankan Civil War, it was Sri Lanka's second most populous city after Colombo. The 1980s insurgent uprising led to extensive damage, expulsion of part of the population, and military occupation. Since the end of civil war in 2009, refugees and internally displaced people began returning to homes, while government and private sector reconstruction started taking place. Historically, Jaffna has been a contested city. It was made into a colonial port town during the Portuguese occupation of the J ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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