( applause )
I guess I didn't put you >> So how many people were here for Valentines Day? Thanks for coming back.
I know we didn't have enough to sleep. And I hope at that point, you got a bag of candy.
to go around. So we made plenty this time. And of course, that's the way
it goes.
And again, we have these At any rate, what I'm going to do tonight is talk about Halloween candy.
demonstration pieces, so please don't eat anything, unless you've got that Tootsie Roll
gone already. But I need that other Tootsie Roll for later. That symbol is going to be your
key that it it's okay to eat the
candy that's up on the screen. And I'll walk you through what you're looking for.
And that's part of how we're
going to do this is the same way we did the chocolate session. We'll talk about different
candies and some of the characteristics of those candies
So, I'm going to turn this into some science, too. how they're made, and some of the science behind it.
Halloween candy? That'll be fun. So, what's your favorite
Pumpkins? Orange slices, Snickers bars, ( inacaramel... Really?
Candy corn is your favorite? Candy corn, really?
It's certainly the characteristic of this holiday
And in fact, that would be the is candy corn.
focus of what we do at the end of this section.
in here. So I put a lot of these things
Some of them, you'd find in your trick or treat bag. Some of them, you find in your
trick or treat bag here.
And there's some surprises maybe some things that you wouldn't normally think about as being
Halloween candy.
But typically, candy bars would probably come out as-- When I'm handing it out,
that's what the kids grab is a candy bar, a Snickers bar
( inaudible ) Sometimes you feel like a nut. or something like that. Well, are you guys experts?
Sometimes you don't. Now notice this Web site, if
you're interested it's the
Science Museum of Minnesota. They have this wonderful section
They have cross sections of almost anything and you have to guess. on cross sections.
off. So I've pulled a few of them
We'll go through a couple of these.
Milky Way. ( inaudible )
Everybody buys a Milky Way bar. How about this one? They're made in Wisconsin.
Yeah, it's 100 Grand. That's inflation. That's okay.
100 Grand bars. These are made by Nestle in their plant in Burlington. ( laughter )
some rice crisp in the chocolate coating. Here's one. ASo there's a littlee,
mini Snickers bar in there. And what I'd like you to do is to bite it in half.
but bite it in half. It's mini, so you could pop it,
And look at the cross section. Try not to smear it with your teeth.
But look at the cross section.
So this is the number one popular candy bar and probably for good reason.
So what it's made of, though, is
nougat on the bottom layer. So it's that white I don't know, it's kind of a fluffy type of
candy, right? There's a second layer that's caramel with peanuts stuck in there.
And then of course, it's coated in chocolate or enrobed in
there's a strip of nougat that chocolate, as we like to say. So the way these are made is
goes down. The conveyors are like 36 inches
And it's a thin layer of nougat that gets coated with the caramel and the nuts on top of wide at these plants.
And it gets cut and separated and sliced into the right length it.
curtain of chocolate to be of the bar. And then it goes through a
enrobed in the candy bar. That's how a Snickers bar is made.
So what I want to start with is the general process for making
candy. And if you look at a candy
thermometer you can see the kinds of things that we're going
you look at the label says sugar to talk about here. But essentially, every candy, if
sometimes the other. or corn syrup as the number one and number two ingredients. Sometimes one is first,
I'll talk about why one is higher than the other and what
Essentially, we mix the sugar and corn syrup into water, effect that has.
because typically we use enough water so that we can dissolve the sugar,
But then we cook it. granulated sugar. We dissolve the water as we heat it.
And sometimes we add other ingredients in there. Sometimes these are added after,
sometimes before, it depends on the purpose that we're adding.
before, because that enhances the browning reaction, Things like milk and milk fat for caramels would be added
the caramelization reaction. But essentially cooking sugar
syrup is boiling the water off. So we put it under enough heat
on the boiling point of water a boiling point elevation effect. As we cook more water off, the Of course, sugar has an effect
actually we follow the boiling boiling point goes up and
temperature and we never measure water content we just measure temperature, because that's easy
to do.
And we know how to correlate the temperature that we boil to with
we're going to get in our candy. the final water content that
It actually determines what kind That's critical to the texture, critical to the quality and control of that candy.
along the boiling point of candyelevation curve.make is what temperature we cook it to. It's essentially boiling up
And that's what tells us the water content.
That's targeting the water
we aerate it, maybe we content for the specific candy. Then we cool it down. We do some things to it, maybe
crystallize it, of all things. Then we form it into whatever shape we're going to form.
Then cool it and package it.
Again, we're going to do some of that here today.
We've already done the boiling. We've already done some of the You won't see the whole process.
warm it back up and form it into other addition stuff. Basically, we're just going to
the desired shapes. That'll be at the end. So, this is what you'd find on a
candy thermometer.
different characteristics. So as you cook up to higher and higher temperatures, you make a syrup, a sugar matrix that's got
And these terms: thread, soft ball, firm ball and
the characteristics of the sugar hard ball are determined by
syrup after you drop it into cold water. So, if you cook it up to 244 and
drop that syrup into cold water,
to what we would make with it turns into a ball that's a firm ball, but still pliable, you can move it around, similar
caramel. And so on up to the top here, if
degrees, you've boiled off you cook it up to 300-some
enough water so that the final water content is only two or
And then when you cool it down, it turns into a glass, and we call that hard candy. Here's a video.
I have two videos in this presentation. The first one is--
stand around the candy lab My students laugh, because we
watching sugar boil. And we joke about paint drying, and stuff like that.
But we're watching sugar boil.
And this is our lab. And I've dropped sugar syrup
into the water. And look at it. At that point, there's so much that's cooked to 230 degrees
that the viscosity of that sugar water left in the sugar syrup
syrup is low enough, that when you put it into the water, it just disperses.
It doesn't have enough integrity
to stand up to anything. At 240, now you see streamers starting to form there.
So, it's starting to have enough
And it's soft, viscosity that it holds together. I can reach in and pull it out.
so it's a soft ball. So that might be the center of
something like that. like a cordial cherry, or
So each candy, again, is cooked to a certain temperature to give us a certain water content, to
give us a certain process.
Here's 250, or so, and now the viscosity is higher, because
water, that it's turned into a we've boiled off so much more
firm ball. So, it's a firm ball. It stands up to it's own weight,
but I can push it and it's
pliable, like a caramel. So this would be about the
caramel to, depending upon the temperature that we'd cook a
characteristics of the caramel, would determine whether we'd cook to a higher temperature or
a lower temperature.
Now we're up to 260. And when I add the sugar here,
So the strands retain their identity of that sugar syrup. However, when I reach in and now you can see strands form.
into a ball. grab it out, I can still form it
But it solidifies into a firm ball or hard ball. This is the hard ball stage.
So, higher cook temperatures
lower water content might make candies like marshmallows.
Now we're going to 285, so we're Circus peanuts are marshmallows.
pretty high in temperature and you can see those strands are forming and holding their
identity even in the cold water.
But when I take it out, I can still move them. They're still somewhat pliable.
So this is the soft crack stage.
but that's the soft crack stage. There aren't too many candies made in this. This is sort of an in between,
sugar syrups. NowAgain, firm strands there.is the highest temperature basically we go when cooking
So this is a glass. We've taken a liquid sugar, Anboiled all the water off.t, It's liquid at high
temperatures, but when we cool
it in the water, it turns into a glass.
glass. That's our candy, is a sugar
We've made it simply by boiling the water off, to that high of a temperature, under controlled
conditions. And then cooling it quickly so
the sugar doesn't have time to crystallize.
It turns into a glass.
We'll talk more about glasses in a little bit. That's one of the interesting
science parts about candy, about
all foods. So here's a summary then, of
approximate water contents that are left, and the types of boiling temperatures and
content, syrups. candies that we would make. So, low temperatures, high water
There are a lot of candy syrups out there. Intermediate temperatures for
jellies and marshmallow.
244 or so is where we cook for fondants and creams, a little bit higher for caramels,
depending upon how hard the caramel we want.
Up here we would be going to chewies and really firm chewies
at the high end of the
temperature range. And then at this temperature
to four percent, where we form range, we're at the two
hard candies, or maybe a toffee, or something like that. These are a very low water
content, very hard. So you look at the
characteristics of those candies.
And one of the main points to get out of this is as we go to
lower water content by cooking to higher temperatures, we make
harder candies. So the characteristics of the candy, related to water content as one of the things.
So here's where what going to do
today. We're going to do kind of a series on what I call aerated
candies, so I had to pick.
okay, 90-minute talk. TSo, I'm going to walk throught these and talk about some of the to fit this into a 60,
making these, and relate it back important characteristics in
people that have helped me here. to the important textural and scientific parts. And I want to note some of the
Some of the candy was donated. Barb at Meister Candies.
Wisconsin. Meister is in Cambridge,
They're the number one producer of circus peanuts. They also make salt water taffy
and we have some Halloween taffy
from those guys. Gwen is out in Salt Lake City.
They make taffy, so we have some It's Sweet Candy Company.
Just Born, which is the Peeps of company.y. Then Rich Mikler is Vice President of R&D at
I'll do this here. Then I'd also like to acknowledge my helpers.
class this semester. Jeff is a junior in the Department of Food Science. He's taking my candy science
He knows his way around the candy lab now. And Rachel is helping me as
well. She's new to the Food Science department, a freshman who just transferred into food science.
Then I'm going to acknowledge Newton as well, and his dad,
Tom, who's been helping with organization.
And Tom, especially for driving us over here with all this
stuff! It doesn't fit on my bicycle.
Thank, Tom. At any rate, we're going to walk
through these candies and talk about some of the interesting
characteristics.
So not only is water content important to texture and those
content. properties, but also is the air
So I'm going to use this ancient symbol for air. And denote the amount of air in
there by the density. So as we go from marshmallow to taffy, we go up in density. Note that if we cooked a sugar
syrup up to 90% solids, only 10%
water left, that sugar syrup would have a density
So it's denser than water. of 1.45 grams per milliliter.
Water is about 1. And with all that sugar in there, of course, the density
of the sugar syrup
is substantially higher. But now candy, these candies in particular, have air embedded in
them. That air lowers the density of
the whole candy. So something like marshmallow
has a density somewhere about a quarter to a half of the density
of the sugar syrup that went into making it.
We've added that much more
volume of air to lower the density that much.
There's two factors here that affect texture. I'll add a couple more factors That's one of the factors.
Okay, so here's Peeps. as we go through this.
And all I could get was this big box of Peeps for each of you. ( laughter )
And I think there's six more
boxes out there, or cases of boxes out there.
it, that's fine. And so if you don't want to eat
But play with it at least. ( laughter )
is we play with our food One of the food science jokes
and we'll play with yours. ( laughter )
want you to get here, is to experience the food. But that's the experience that I
If you don't want to put it in your mouth and taste it, that's
fine, but at least use your tactile senses and feel it. So Peeps, you think of Easter,
But Just Born is trying to sell us on all seasons, so we find ghosts and we have some cocoa cats back in the lab, as well.
At Christmas time, we'll find, I
don't know if they make Santas or something like that. Some of you might also have
little ghost marshmallows in
your bag, but don't eat these yet. These are for later.
These are also Peeps--
Peeps that we think of. But don't eat those other They're marshmallows.they are "Just eat the white ghosts.e
So what's in a marshmallow? If you look at the ingredient list, well, it doesn't list air.
on the ingredient list, even Companies don't have to list air
though it's the number one ingredient and it's the cheapest
The standard joke around the ingredient.
And obviously, we'd like to sell food industry is we'd love to sell you more air, because it's cheap.
so low that at least, well even if the density of a marshmallow Butis 0.7, that's still halfose cthe volume of the marshmallowis
in air. Peeps are probably down around 0.3, or something like that.
So 75%-85% of that volume is air. That's what you're buying and mostly what you're eating.
Again, look at the label. It's probably not real high in
calories compared to other candies.
Then on the ingredient list,
undoubtedly the first one is sugar and the second one is corn
Because those are the main syrup.
ingredients that we put in candies.
( inaudible ) There are certain corn syrups you can just say "corn syrup," Question?
corn syrup, you have to say high but if you have high fructose
fructose. But there are different types of corn syrups and you can just say
"corn syrup." Some of them you have to label, because of consumer concerns. This one is a standard 42DE corn
syrup, whatever that means. But it's just a standard corn syrup that's used widely in the candy industry.
In the candy industry, we hardly
use high fructose. It has the wrong properties for what we're interested in, mostly
because fructose is really
hyrdroscopic and it gets sticky. So we don't like putting
don't have to. fructose in our candies if we
So the corn syrup that we have is just a basic corn syrup. It might be something like this.
It's sort of like a Karo syrup, but that's a commercial grade that's got some other things in it.
This is just corn starch that's been broken down into glucose polymers. And the "D-E" represents how far
it's been broken down.
So for those of you that want it, the D-E stand for dextrose equivalent.
It's the equivalent glucose reducing end, as we break down
And so the difference in how far the starch molecule, the starch polymer.
we break down the starch molecule, this is one that's not
really thick and viscous. And a 62DE corn syrup is one broken down very far, so it's
smaller molecules. where now we've broken down the starch molecule into a lot more
And so it's much less viscous. You have much less viscous, right?
So it's still pretty thick and
viscous, but not this bad. It's starting to move, but it's pretty thick and viscous.
So that's corn syrup, probably
the number one or number two ingredient that we find.
next ingredient often is And then in marshmallow, the
gelatin, which comes from collagen, which is naturally found connecting tissues in
muscle, or hooves, or bones,
down under temperature and acid conditions into a protein that So it's a naturally found protein that we allow to break
gummy. has very specific characteristics of being very
So gummy bears, the main component of gummy bears that give gummy bears their texture
is gelatin. It's what's in Jell-O.
application for gelatin. Gummy bears, Jell-O and marshmallows are the main
in place. So Then when you pull that is marshmallow apart, it gives that the air bubbles and holds them
Then of course, colors and elastic characteristic to it.
flavors, because as Tom says, we buy food for the taste and the
So not only the flavor but the appearance.
color, and they have to match. In my freshman class, I make
flavor. ( laughter ) orange slices that have a grape
in class that, "How could you make this?" JefMissing the point.ad because there are some students
you're tasting grape. That's a disconnect and it's not You're looking for orange,
so good. So that's what's in
marshmallows. Oh, marshmallow processing. I have another video here that
equipment for making comes from a company that makes
marshmallow. There's two ways of making
Again, first we cook up the sugar syrup to a high temperature. marshmallow.
first part of this is-- You know what? That's done in tanks, so the
I'm going to run the video from here because then I can control I have it sit.up so I can It's about seven minutes long,
and most of it is just looking
at stainless steel. ( laughter ) Some engineers get excited by
that, but I don't.
( laughter ) In the food industry, we use
material, because it's sanitary. stainless steel as our base
And we would never use regular steel, because you can't clean
stainless is you can make it it, so the good thing about
sanitary. That's why we use stainless. In fact, there's different
grades of stainless that have different properties. So here's all the stainless steel.
Basically, that was the cooker
and the pumps that bring it over to the depositor. And essentially, this is an
extruded marshmallow. So the Jet Puff marshmallows are
just extruded out of a pump or shooter.
Then they're cut off. This is the marshmallow feed
lines into an extruder head. There is an extruder spitting
out marshmallow.
much better than we do. TThey make these funny colored, We don't find these in the U.S. The Europeans like marshmallow
So this is the extruder head. There's the extruder head. multi-twirled marshmallows that are really nice looking.
into this form. So it's got one here, this There's the extruder dye with marshmallow being pressed out
And so it's a three-head twist, which we'll see. Here's the twist form.
extruder that rotates. And it makes these twisted
marshmallows as it comes out. And so this is a production line strands of different
What we're going to do now-- of marshmallow. Again, it's a European version.
Yeah, look in the distance! ( laughter ) So it takes some time for the
marshmallow to set. And gelatin is a really interesting material. It's a thermo-reversible gel.
So you heat it up above its melting point and it turns
point and it turns into a gel. liquid. You cool it below its melting
And you can go back and forth, and back and forth. So we deposit that.
We extrude it and put it out
into the form when the gelatin is melted.
that long conveyor is where the system cools and the gelatin Then in that cooling tunnel,
sets into the marshmallow. They've got it controlled just
right so it doesn't flatten out.
Now they've put some more corn starch on the top of it because marshmallow is really sticky.
And so we protect it with corn
starch. That's what you on the outside of a Jet Puff marshmallow, is
corn starch, because it's sticky
otherwise. Here's the cutting machine, to
into little bits. Then it goes on to a conveyor and taken over for packaging. This is an extruded marshmallow
line that, again, a pretty
Here we're getting rid of the commocorn starch now.ion. Let's move ahead, because-- Oh, I'm sorry.
We've just dumped a whole lot of it on there. SNow we're getting rid of ith in a tumbler.
There's a screen in there to let
the starch go through. And of course, the marshmallow
through, so we collect them in pieces are too big to go
So that's the processing line for making these fancy And those will now be taken off to get packaged.
marshmallows. So there's two ways. marshmallow twirls. We can also deposit
marshmallows. The marshmallows you have in One is the extrusion process. We can also deposit
Tom, could you get me a bag of front of you are deposited in a form something similar to this.
candy? Thanks.
So here we have a depositing
They're just showing the head. This is a series of pumps and pistons in the top here.
operation of the depositing head coming down.
marshmallow here in just a It's going to deposit a plop of
operation first. second. Now it's got marshmallow in it. They were just showing the
Now it's got marshmallow in it. It's the XZ Depositor, X-Z, as opposed to Y.
And it's depositing a plop of marshmallow here. Didn't it say it could deposit
So you have, in your bag, a marshmallow eye. with things inside of it?
( laughs ) And this is a deposited
marshmallow with a liquid center. So again, if you don't want to
look at the liquid center and see how they do it. But they've done it in this process where the marshmallow
comes on the outside and then there's a co-depositing head
They co-deposit it at the same where the liquid jelly center goes into the middle.
time. A lot of candies are now being made with this single shot
depositing head.
Those Hershey's Kisses with the stuff inside it? Single shot depositing.
So there's chocolate outside and
a whatever, caramel or cherry center inside, depositing it in. So again, we're depositing a
plop of marshmallow with
something inside it. This one happens to get flattened a little bit.
I think most of the color is on the bag.
So again, here we're going to put the corn starch on the top My eyes are bloodshot, too. Not on the bag.
to protect it from being sticky. And I hate these "easy open"
bags that are hard to open. ( laughs )
do it for me. So this is a plain marshmallow When I do this in class, I have to get students to come up and
with some kind of jelly center inside, made in exactly this
way.
( inaudible ) I'm not sure. But it's probably 30 or 40 feet.
is on the order of minutes, the way they set it up. But it's moving along. The time required for it to set
interested in the bottom line, Of course, companies are
So how fast that conveyor runs which means more and more of this coming off the line in one minute.
is really critical to the bottom line. I don't know why that one's
so long, but it is long.
Again, that was a European facility. I've never seen it.
( inaudible ) Oh, it gets re-used.
The corn starch will get re-used.
So it gets dried out, cleaned up, sieved again, then re-used. Corn starch is a big part of the
demonstration of that here, too. candy industry and I have a
All the corn starch, as much of it as possible is re-used. Here's how those familiar shapes
are made. So it's a depositing head.
it up. But the depositing head comes down, moves over and then swirls
You wind up with this little characteristic beak for the marshmallow Peeps.
So it's done in this process, but it's got that little fancy
thing. It's just built into the
machine.
you know, a piping bag. And they just did it and phfft, When ththere was a Peep. it was pBut it's all automated now.,
So if you haven't eaten them
all, take one of those ghosts and pull it apart. I only happen to have a Peep
example for my slide. Notice I carefully held it by the head with the beak still up.
I pulled it apart because I was interested what was inside it. ( laughter )
Can you see air bubbles in And so I want you to do that, too.
there? Sort of.
It's really hard to see. They're pretty small.
air bubbles surrounded by a sugar corn syrup matrix that's could look at it would be in my graphical depiction, are these
minute. If we look closer at two amorphous filled. I'll explain amorphous in just a
coalescing together-- These two bubbles would love bubbles, what surrounds those bubbles and keeps them from
but they can't because to come together and form one bigger bubble,
the gelatin is in the way. The gelatin coats the surface of
from coalescing. those bubbles and keeps them
But it also give it that stretchy characteristic.
character. It's what gives it the elastic
where the air was, and then Anthis amorphous sugar matrixit under asurrounding it.oscope, But this magnification, you
can't see gelatin molecules.
You need a much higher magnification for microscopy to be able to see molecules.
But at any rate, this is the
structure of that marshmallow. That's where the gelatin comes
You could not make marshmallow in.
without gelatin. So what is amorphous? I have a few things here to
demonstrate viscosity.
This is high fructose corn syrup, by the way.
It's basically a liquid that High fructose corn syrup.
finds it's own level very, very quickly. So it's thicker than milk, but
thinner than honey. So a fairly low viscosity liquid. If I, again, increase the size
of the molecules that I have
in here-- High fructose corn syrup is made up of fructose and glucose.
Those are the main molecules. Two small monosaccharides, very small, 180 molecular weight.
polymers, the corn starch that's This is made with glucose
broken down into polymers. So the average molecular weight of this, 62DE, is about, I don't
know, 300 and something.
Do you remember? The molecular weight of 63DE? ( inaudible )
( laughs )
It was on one of our tests. ( laughter ) One of our labs, right?
They had to use it in one of our
than sucrose. And so, it has about 20% water, too, so it has some fluidity. It'sBut it's much thicker.ight
This is that 36DE corn syrup, which has an average molecular
molecules, but there's some really long glucose polymers as weight, anwell.ay average So the average molecular weight
is somewhere in the 500s, I think.
sucrose, compared to glucose and Somewhere around 500. It's pretty high compared to
fructose. That gives it a viscosity so that it's amorphous.
Question? ( inaudible ) No, it's not thickening.
Corn syrups are -- It's not time dependent.
which means that no matter what I do to it, how long I shear it, when I look at it, it still has
the same viscosity. Chocolate, on the other hand, is
something that does have a shear thinning behavior.
Tomato ketchup has a shear
thinning behavior. But not corn syrup. But this is amorphous.
It's got some solid-like
characteristics. It's slowly moving. It's amorphous.
Amorphous simply means random structures. And typically, we think of that as being randomly structured and
thick.
Like fruit leather is an amorphous material. What would happen if I increased
the viscosity of this even more?
Well we all know, you saw the video. We'd make hard candy.
Exactly right.
We'd make hard candy. So this is a sugar syrup that has a viscosity
above ten to the 14th-- So it's viscosity is so high
that it's turned into a glass. It's exactly the same as silica
glass.
If you heat silica glass up to whatever temperature, hundreds
It doesn't melt. of degrees-C, it becomes liquid.
Because the molecules in here are just the same as the molecules in liquid, they're
randomly oriented.
They're not crystalline in nature. They're just randomly oriented.
So as we heat it up, the
molecules just get more energy and become more liquid. So this glass and window glass
is really just a super-cooled,
semi-flowing state, is what's in thick viscous liquid. And so somewhere between this glassy state and this
marshmallow. That's the matrix that's holding
some thick liquid sugar syrup. those air bubbles together, is
by the gelatin, that it keeps Becauthe structure of thatwater inmarshmallow.. But it's so thick, and it's held
experiment. I'm going to try something here. So with that, we can do an
I did this in class yesterday, too.
This is my dewar
of liquid nitrogen. Oh, it doesn't unscrew, does it? It's a dewar of liquid nitrogen.
( inaudible ) Sure, if anybody wants to come
down and watch, that's fine. But I'm just going to pour some
liquid nitrogen out of here,
then I'll hold it up. Liquid nitrogen is liquid. And I can, if I get rid of the
wires, pour it into my beaker here.
Everybody has probably played with liquid nitrogen in some
So we're going to pour some liquid nitrogen into here, so you can see it's just a liquid. And as long as it's cold,
it stays as a liquid. But as soon as you warm it up,
it turns into a vapor. It turns into a gas.
And as it's doing that, it cools
( laughs ) things. So I'm going to take one of these peeps and sacrifice it.
So there's a really neat Web site here.
time on their hands. Some people have way too much
( laughter ) Must be college kids! ( laughs )
Not my students!
So basically what we're doing is dunking the Peep into liquid
And we're taking that amorphous sugar state and cooling it down so that it's a glass. That's what we're doing, is
turning that sugar matrix into a
glass. Of course, it changes the texture.
So if I take an unfrozen version
of it and hit it with my mallet, the tools of science, it doesn't
It's just flexible. It's gummy. It's jelly. It doesn't do anything.
You all know what's going to
happen with this, right? Because everybody has dunked
at some point in their lives, or something into liquid nitrogen
at least seen it done. So it's already pretty hard.
hitting it with the mallet and And of course, the fun part is
( laughter ) turning it into shatters. I told you, Tom, that I was going to make a mess!
It's cold. It turns it into a solid
nature and then is brittle so that when you hit it with a mallet, it shatters, just like material that is glassy in
That was a great experiment. it did right there.
temperature of the marshmallow So again, what we've done was change the temperature. So the glass transition
was still the same, but we lowered its temperature to a
temperature. point below its glass transition
So the matrix turned into a glass. As opposed to driving off water
to make it so viscous that it turned into a glass, here we
Here's a friend of mine who studies candy, too. jAnd she did this study ona marshmallow texture and varied
the water content, and measured that glass transition temperature.
transition temperature of a good For perspective, the glass
hard candy is about 40 degrees Centigrade. It's about 120 Fahrenheit.
So that's high room temperature,
warm outside temperatures. So, hard candies always, this hard candy, almost always are
glass, because outside
Except for maybe Jolly Ranchers, temperature is lower than the glass transition temperature of this.
them very hygroscopic, and which have a glass transition temperature of just above room temperature, which makes
that's why you have to peel the wrapper off. But we're going to change the
water content.
That's going to change the glass transition temperature. These are never going to be
glassy, because the glass transition temperature is always
below the glass transition still below room temperature. But I lowered the temperature
temperature by dunking it into the liquid nitrogen, thereby
into a glass, allowing me to whack it. turning that amorphous matrix
She did that by changing water content.
And again, never got the water
content low enough to turn it into a glass, but turned the hardness up by three orders of
magnitude.
So by controlling water content, or not controlling water
time, that's why they get hard. Sorry, I changed my slide. content, if Peeps get hard over
content of the Peep dries out. So that's why these get hard, is over time, the moisture
The Peep dries out over time, it loses moisture and it gets
transition temperature is moving harder because that glass
closer to room temperature and the viscosity of that continuous
holds the bubbles together, is matrix, the sugar matrix that
getting higher and higher. That's what causes Peeps to get hard.
Some of you maybe like petrified
Peeps, I don't know. Some people like to buy Peeps,
a week before they eat it. open the bag and let it sit for
And what they're doing is driving the water content in this way, making it get harder.
But what they're really doing is
I told you there was a little changiscience going on.sition tOkay, so that's marshmallowt texture.
That's all I'm going to talk
about that. Moving on to the next one. Anybody guess this one?
A little bit more complicated.
Very good. Extra points! A Mars bar.
I bring it up because my next candy is nougat, the center of
What is nougat? Well, where did it come from, first. Nougat.
Italians fight about it. Actually, the French and the
So the French think that it's Montelimar, that's the classic nougat, which was made initially
with honey, egg white and almond. Honey is the sweetener, egg white as the stabilizer
to hold the air bubbles together
and almond to give it some flavor. The Cremona nougat is very
popular, as well, but it's
basically the same kind of ingredients.
about Aunt Manon and how, perhaps, the name nougat came about. Here's an interesting story
means "you spoil us." And she gave this candy sweet. "Tu nous gates"
where the name nougat came from. So some people think that's
American. AndYou would have to sayrom France, y"NEW-gah."ever say "NEW-guht" because that's so
That's the theory, or at least So, you spoil us.
the idea. Did you have a question? ( inaudible )
In French?
Bon-bon. I think.
my daughter tells me, she studies French. Bon-bon is the word for candy. Actually, bon-bon, this is what
Good-good. But "bon" is good.
I always get a kick out of that. So, what are nougats, right?
And not only is water content and air content a concern, Nougats vary from here to there.
glassy state, now, it's rare but so also is the state of the sugar, not just in the
to find sugar in nougat in the glassy state. But we can find it crystalline.
And so, there are some nougats
that are grained. We call that a short nougat, because it has a short texture.
We'll get into that here
in just a bit, is how crystals give a different texture to the nougats.
Hang on a second. We'll get into both of these in a minute, but we're not quite there yet.
So, how do we make nougat?
That's basically the same process as making candy. We mix sugars, cook it to the
appropriate water content, cool it a little bit.
If we heat them too high, they Then we add the stabilizer, because these are proteins.
unfold, and they will no longer have their properties. Then we whip to inject air,
or do something like that.
In nougats, typically, we'd add fat. But fat and air don't like each
other.
And so, we whip it first and The fat goes to the air surface and keeps it from forming bubbles.
then we kind of fold in some fat afterwards so it doesn't drop the aeration, along with the
nuts and fruits.
Then we can form it either through extrusion process or
molding it. I'll show you an example of that here in a bit. So that's how we make nougat.
Now I want you to try that
Three Musketeers. So what's in a Three Musketeers? The ingredient list says sugar
and corn syrup. Sugar is the first ingredient.
syrup. That tells us that sugar is a higher concentration than corn
We use corn syrup to control the crystallization of the sugar, of
And so, if we have a higher sugar content than corn syrup content, we're controlling it, the sucrose.
crystallization. but it's still prone to
In fact, in a Three Musketeers nougat, we want it to crystallize.
It's a grained nougat.
breaks clean. So the stretch between your Short tfingers is short. it and breIt's a short texture.ust
We'll compare that to Charleston
Chew, which you can already think about going out like this, right?
So it's not a short texture,
it's a long texture. So it's got sugar and corn
From that we can tell it's syrup.
A little bit salt. likely to be grained. Some fat in there, cocoa powder for flavor.
And egg whites is what's stabilizes the air source.
case, it's egg whites. So it's not gelatin in this
It's not an elastic protein, That gives a different texture. It's not as jelly-like. It's not as elastic.
like gelatin. It's just a stabilizing protein. And then it breaks up.
It doesn't hold the stretch.
And then of course, artificial and natural flavors.
It's not as aerated as the Peep, It's also got air.
but it's more aerated than a taffy or something like that. So it's in between.
So those are the ingredients. If you look in the structure
here, here's what the crystals look like.
So this is on an optical
microscope with cross polarizers, so we can actually see crystals from the background
as they refract light.
These are very small sugar crystals, small enough that you can't feel them in your mouth.
And that's what's giving that short texture.
Those sugar crystals are breaking up any corn syrup
and protein matrix so that
they're just kind of in the way, and they can't form this stretchy matrix.
So when you bite it, it just
pulls apart as a clean, short break. Why are they Three Musketeers?
Good. ( inaudible ) Very good.
So back when they first came out That's exactly right.
in 1932, we got three flavors. It was sort of
I don't know, I found that a Neapolitan Musketeer.
wartime restrictions on vanilla and strawberry caused them to go with just chocolate.
I don't know why chocolate, but that's okay with me, I like it. Now let's look at the Charleston Chew.
So bite into that and pull it apart.
Again, we're looking for the difference in stretch and
texture that you get from a Charleston Chew compared to the grained nougat. This has no crystals in it.
Corn syrup is the number one
ingredient, meaning that there's not enough sucrose in there for it to crystallize.
Otherwise, it's basically the same product. It's got vegetable oil. It's got milk protein and egg
proteins, so it's changing
elastic. texture a little bit. It's a little bit more elastic, but no where near marshmallow
It's got soy protein in there, as well, and some other artificial colors and flavors,
and citric acid, as well. So it has a very different
texture. It's the kind that lasts in your
mouth for a long time.
It's really chewy. And it's got a long texture.
stretch it, and it takes a long time before it breaks in half, Again, you can pull it and
Three Musketeers are what caused before the strand breaks. So the sugar crystals in the
that short texture. These don't have sugar crystals. And so, it has long a texture.
However, when you look at it
under the microscope, you get these weird things in there. So there are a couple crystals
in there and a couple kind of amorphous particles that are in there that I don't know where they come from.
But it's not surprising that
there's periodic sugar crystals in there because there's still enough sugar that possibly,
under the right conditions, it might crystallize. But there's not enough in there to cause that short texture.
So we think of it as being
ungrained, chewy type of nougat. So what factors affect nougat texture?
I'm going to summarize and add a
couple things. One is water content. Lower water content,
harder nougat.
softer and less chewy, because The sugar crystallization changes the texture, as well. So the grained nougats are
their sugar crystals are breaking up that structure and
But here we add fat. allowing it to bite clean.
The fat also has an effect on texture. It is added to decrease
stickiness and increase the lubricity in your mouth.
So it's actually added for two reasons.
One is for taste, so that when you bite into it-- ( popping noise ) Actually, we also do
Dippin' Dots in my lab, which is basically pouring ice
insulated container, because cream mix into liquid nitrogen. And I need a better design of an
That'll be fun! that ( laughter )ot out about six inches. So, we'll see if it blows.
It's added to increase lubricity You're far enough away. So, fat content.
as you bite it, so it doesn't stick to your teeth as much. It's still pretty sticky, but it
could be worse. And also for processing.
processing and packaging lines, and if the nougat is too sticky, So these materials are sent through these high-speed
it sticks to the package, it doesn't package very well.
Companies get all upset.
Vice Presidents get fired for stuff like that. And then air content again.
Typically, higher air means it's
less hard. And you can see that sort of
With the Three Musketeers, we mix two factors, so it's hard to with marshmallows.
see that completely. But that's the trend.
And this comes from a friend of mine at Penn State who also studies candies.
related to hardness. And he was looking at, this is
So it's a hardness modulus, if you will. It's a function of the density,
which is how many air bubbles you've got there, right?
And so, as you go from a small amount of air bubbles and higher
density to a lot of air bubbles,
then these bubbles kind of interact with each other. But it that's amount of
continuous matrix that gives you
this high increase in hardness. So the fact that we've got all of this continuous matrix at the
high densities means that the product is much harder. So not only water content,
crystallization, but also the air content in just the nougat not only graining, sugar
Again, these are all things that a candy maker has system changes the hardness of that material as well.
at his disposal. We can make things, target it
certain ways to make a candy
with the right attributes, or certain attributes that
Okay, so now we're moving on. Fruit chews. we're looking for.
We should be in good time. We've got two more candies to do.
scattering of types of fruit We're going to do fruit chews next. And here's a list, well a
chews that we find, from Laffy Taffy to Starburst. Here's Laffy Taffy.
And this one is in your bag,
so go ahead and pull that Laffy Taffy out. And bite into it and pull it
away. You can tell me whether it's
grained or ungrained even though I've got the answer up here
because corn syrup is the number
one ingredient. So, you wouldn't expect there to be sugar crystals present in
this system.
The way you're going to eat it and pull it, you know it's not
It's got the same chewy texture, grained.
even more chewy texture than Charleston Chew.
Part of that is water content. Part of that is density.
So Laffy Taffy also has palm oil, so it's got some fat in
Some organic acid for flavorings. This one has mono- and there for the lubricity part.
surfactants. diglycerides, which are
So they're molecules that like water and like fat. These actually bridge the gap
between the fat globule and the water aqueous phase that
we've had that has a surfactant. surrounds it. So this is the first one that
make it, that if they don't have And lecithin is another surfactant, so they've really-- It must come from the way they
surfactant in there, that they get a separation of the oil from
So that's Laffy Taffy. the water phase.
It's aerated, but not a lot. It's certainly no where near the
marshmallow that we had. grained nougat we had or the
And what's missing from this list? There's no protein.
No gelatin. No egg whites.
air cells. No protein. Don't need it to stabilize the
The viscosity of this is so high, the viscosity of the continuous phase, the amorphous
phase, is so high, it keeps the air bubble from coalescing. So we don't need it in this case.
And it does give it a slightly
texture, low water content, relatively low level of aeration But it's still chewy. So fruit chews have a very chewy
and no graining. Here's an interesting quote.
This comes from Noda-san, who also works in my lab. He's retired from-- He's a funny guy.
He retired from Adams brands. They make gum, as well as chewy candies.
chewy candies. I can't think of the brand of
which is in New Jersey and moved But that's what he worked on in his life. He retired from Adams brands,
to Kona to retire. He's obviously Japanese, so he's
And after a few years in Kona, moving halfway home.
So he moved here to Madison to he decided that he missed winter. ( laughter )
fruit chews. work with me. And so he plays around. But he teaches our course on
The guy is amazingly funny. And I can't do it justice, but he says, "Chewy candy
steals my teeth..." So we need that fat to lubricate
it so it doesn't steal his teeth.
He's talking about fillings coming out. So very funny guy.
in the bag. Now I'm comparing something that's very similar in Tootsie Roll, another one that's
It's got sugar and corn syrup. ingredients.
So it's grained. Sugar is the number one ingredient, corn syrup is the number two.
What do you think the texture is going to be compared to the Laffy Taffy?
A little bit shorter, maybe.
Oh, yeah. So the sugar crystals are in away, and see what you think. How does that compare?
So they play with how much sugar there, breaking up that texture a little bit.
crystals are in there to control how short it is.
they don't want it to be too So they want it to be chewy, and
short, but they don't want it to be too sticky, either.
the graining factor, if you will, they can control how much sugar crystallization occurs. By And then again same set ofe,
ingredients.
There's condensed skim milk, but that's partially for flavor,
air. rather than for stabilizing the
Because it's not really whipped very much. It's a very low over-run or
high-density type of candy. Whey also has proteins in it, but, that's not the reason. And lecithin is there to bridge
with the oil. Let's go to this question first.
industry is working to get rid ( inaudible ) Every candy company in the food
of partial hydrogenation. I'm not sure what the label on the Tootsie Roll says.
But the regulation is that if you have less than a half a gram
of saturated fat or trans fats per serving, you don't have to
label it. You can label it as zero. And I don't know where they come
Because partially hydrogenated out on that.
soybean oil may only contain 25% trans fat.
level, and in the whole mix, it may turn out that the amount of trans fats per serving still And if they added a certain
gram. I don't know the answer for Tootsie Roll. coIt would be on the label. a
But all companies are trying to replace it. However, what's interesting though, is that, you know, we're
playing to the regulations. The regulations are if you have less than half a gram per serving, you can label it at
zero. If you're interested, ask me
them. ( inaudible ) It makes a cheaper formulation. Sorry, but that's how companies
save money nowadays, is they
replace more expensive ingredients.
expensive ingredient. If you can replace some of that with whey, which is what's left over after making cheese, which
has been a byproduct over the years, so it's really cheap.
cheaper product and still charge If you can replace some of that with whey, you can make a
Tootsie Roll. They're really small. And they have this kind of So here's the sugar crystals in
I think that has to do with how they form and grow, and the effect of corn syrup on how the needlsugar crystals grow.well.
But essentially, they're really small.
I don't know the percentage. They're aren't a lot of them in there.
It may be less than 10% graining factor in there.
texture, to shorten it, compared But it's enough to change the
to the Charleston Chew and the Laffy Taffy.
I'm sorry, now we have two So let's go to taffy.
And I'll go through it quick. But first, we call it salt water So we're going to talk a little bit about taffy.
taffy. Does anybody know the reason for
this? ( inaudible ) He knows! The story is that somebody was
making a taffy-like product.
A storm blew in. The salt water got into their candy.
And so this young girl comes
asking for taffy, and he says, "Take some of this
You know, it's no good salt water taffy."
anymore. And of course, it turned into a big seaside industry.
So that's how salt water taffy
came about. Sometimes the recipes call for salt water or salt in there, but
you've seen salt in some of the other recipes, too. There's nothing magic about it. But it's okay, it tastes good.
You have pumpkin face taffy in your bag.
water taffy, not surprisingly. This comes from Salt Lake City, which actually is a hub for salt
( laughter ) First ingredient is corn syrup. Then sugar.
So we suspect that it's not grained.
You also can now understand that texture is because it's not
grained.
So it's got a chewy texture. It stretches a bit. It's aerated to some extent.
And it's got vegetable oil, but egg whites as well. This one does have salt in it as
And the egg whites are now back in there to help stabilize the well.
It's a little bit gummier and more elastic than some of the air other products we have.e of But it's also got a little bit
of vegetable oil in there as
well. This one's a pumpkin face taffy. I'll talk a little bit about how
they put a pumpkin face on there
in just a second. So here's the typical process. It would be to mix the
ingredients, cook them up to the
right water content. Then cool it down.
it using a pulling machine. So taffy pulling is an old-time favorite, right? Now we're going to put air into
further, go through some kind of Then it would cool a little bit
Then it would go to the cut and wrap machine, where the twist wrapper would be put on it, as I'll talk more about this later.
But I'll talk a little bit more about that in a little bit. So, pulling can be pulling the same time it was being cut.
if you guess him. Noda-san pulling taffy with somebody else in the lab. betwOr pulling it on a hook.ints
And he's amazing with the hook. I mean, you know, it's a hook,
And he throws that candy slab and goes like this, and just so it hangs off the wall like this.
pulls it, and throws it up and pulls it.
He's got the right twist
and hand motion. And Jeff and I are going... ( laughter )
And then it falls down here.
Thanks. It is more fun that way. It's fun to watch him do it,
though. And he really pulls it, so he's got it pulled down to here from up here, so he's got it six or
seven feet pulled, and then twists it and ropes it back over
into it. and pull it down again. What we're doing is folding air
So it's a way of aerating, putting the air bubbles into it by folding, and re-folding, and
folding, and re-folding.
So make a surface and then put it back over. And as you do that, you're
adding more air into it.
We aerate. Lower the density of the taffy
This is a pulling machine. by pulling.
We have one of these in our lab, as well.
There's three rotating levers that go around on an axis, like this. And you're supposed to put the
candy mass over it, get it to weave over like that. And it kind of weaves it like this, by itself.
Of course, if you get your hand in there, it's not good.
something like this any more, because it's such a safety So this one, no self-respecting candy company would use
horizontal, so the three pins go hazard. So they're either now
this way. And then it has a cover over it, so you can't turn it on unless
your hands are out of there.
( inaudible ) TYeah, we still have one in our put a screen over that. Question?
I don't let my students touch that. We have one or two guys that can I'm scared of it.
That's it. do it.
( inaudible ) Good question. When do they put the faces on?
There's a little guy with paint!
So how do they do that? I'll get to that in just a That's exactly right. They go all the way through.
image of taffy. You can see the bubbles here, and that continuous candy So here'smatrix, again.icroscope
It's an amorphous matrix, very
is there, holding the bubbles similar nowtogether.some of the So, very similar to marshmallow. And then again, the egg protein
And aerated in a different way, as well. But not quite as aerated.
Okay, so now, how do we make peanut butter kisses?
This is exactly the same
mouth, nose and two eyes that go question as the pumpkin face. The pumpkin face as the black specks all the way through, the
all the way through that piece. And actually, your piece and your neighbor's piece probably
came right off the same candy,
and were cut so that it had that shape in the middle.
kisses, which are another traditional Halloween candy, And so these peanut butter
have a peanut butter center down the middle of it.
It's made by taking the taffy and rolling the peanut butter center inside of it.
of taffy, smearing some peanut So you can imagine taking a slab
butter in the center of it, and then folding it over, like that. Then you've got a sausage,
right?
Or if you're really clever, you can block different shapes a sausage, with peanut butter in the middle.
a black strip there, a black inside there. You can put a black strip here,
bloop here, and a black nose down the middle, and block it with orange, and make a sausage
with a shape in the middle of it. Then you just take that sausage and pull it out.
You turn it into a thin rope, that's about the size of your taffy.
machines. These are batch rollers. That's done on one of these
The big sausage would fit in here.
These are tapered rollers that
roll back and forth and squeeze out that sausage down into a skinny rope, like this, with
peanut butter in the middle.
of the size of your taffy, with Ia strip of something down theh mmiddle, in this case, peanut basically it's a skinny rope
And that would get cut and butter down the middle.
That's how those centers get put wrapped in the cut and wrap machine as we've done other taffy before.
into it. You can put almost any shape
different colors. If you go over to Babcock Hall, you can buy hard candy that's imade in exactly the same way,he
with a running "W" in the middle
Imagine making a sausage of hard of it, and "UW-Madison" underneath there. That's made by blocking.
candy, with different stripes of colors that spell those words.
very artistic craft type of thing. That's what they do, so it's a
Then they take that sausage, pull it out.
It's done in exactly the same process here. Then it goes into a forming machine.
It's cut and wrapped the same way as taffy is done. So we can make hard candy.
that cut rock. In fact, hard candy, we call
I don't know if that term rings a bell, or not, but you can find cut rock with flags inside, and
roses inside, and all kinds of
shapes in there. When we teach our class in the
last year, Jeff? summertime, what did we make
We made flags? Butterflies, sorry. So every year, they do something
different.
And this year, they made a Some craftsmen from Chicago come up and do our hard candy cut rock.
butterfly. Last year, they made crossed
Then the rose is really popular. American flags.
They can do almost anything. So when you buy taffy, it can have just a simple shape inside
there, or it can have a pumpkin face. You can make all kinds of faces by appropriately blocking the
color and then pulling it into a
rope. Okay, so now the last candy. Candy corn.
And it's demo time, as well.
marshmallow. Candy corn is called mallow cream, because it's a combination of cream and
We don't call it marshmallow, we call it frappe. It's a fancy term.
And this is frappe, so it's really light. But it's basically a marshmallow
Don't eat it yet! The sign's not up there! that's--
( laughter ) So this is frappe, and I will
pass this around. You're welcome to open it and poke at it, but don't eat it, because somebody else has poked
it before you, and you don't
know where their finger's been. So, you can poke it, but as soon as somebody pokes it,
it's no longer sanitary,
so don't eat it. But it's basically marshmallow
put in here? that's stabilized, what did we
protein and gelatin. Oh, this was ready-made frappe. I think it was either soy protein or a combination of soy
The second ingredient for making candy corn is fondant.
crystallized sugar matrix. This is just a highly
We use it to make creams, things like the center of a York peppermint patty.
Raspberry creams in a chocolate coated surface would be made
We'd also use it to grain fudge. with fondant. But this is the base.
it. SYou wouldn't have to mix it. often you would just throw in some of this and it would grain
You just throw in fondant and it seeds for crystallinity.
You're welcome to poke at this, too, and play with it a little
bit. It's an interesting material.
Oh yeah, what is the flavor of
candy corn? Don't answer that, I'll tell you at the end.
Here's the ingredient list for
So what else? It's candy. TherIt's a sugar candy.corn But sugar comes first, then corn
syrup, so you suspect that it's grained.
for making candy corn. Not surprisingly, because we're going to use fondant as our base
Fondant is about 50% crystalline sugar.
those crystals there, as well. We're going to keep some of
Then there's salt. Honey, that's a flavor, right?
characteristic flavor. But that's not the
characteristic flavor. Nobody would've said honey as the flavor of candy corn, because that's not the
Soy protein, gelatin, again. So that's in the frappe.
together in the same way, by protein, the same way That's a marshmallow held
That's an interesting term. Dextrose is just sugar. There's artificial flavor. Ooh, confectioner's glaze.
the white on the color here. Titanium dioxide is what puts
So it's a natural mineral that is allowed at small levels in foods.
It gives a very white color because of its particles. Then other artificial colors. We're going to make candy corn
here in just a bit. But we have a different color for the orange. In tribute of Wisconsin being
the cheese state, we've made a
That's what I'm passing around. We happen to have supplies of So to make cathis.orn, first we We get fondant in a 40-pound
cube. So somebody else makes it.
from them. We just buy it. We don't buy it, we just get it
frappe. Companies send us stuff, because it. This frappe is a Fondax type of
we do it in our classes. So we warm the fondant and thin
it with a "bob" syrup.
Bob is just a sugar syrup made of sugar and corn syrup.
to soften it up a little bit. So what we have going in our And it just dilutes the fondant
skillets over here is some cream.
That's where we've added the
fondant. We've thinned it with bob syrup.
added the colors and flavors at the same time. We folded in the frappe and
Then what we're going to do is deposit it into a starch mold
and allow it to set over night. So let's do it. So my team here is going to make
We'll see how this works. We did it in candy class a candy corn.
( laughter ) couple weeks ago. And it was a marginal success.
So what we have here is a tray that looks like this. This is called a starch tray,
not surprisingly. This is the industrial size, as well. So the smallest size, the only
size is the commercial size.
We're going to fill this with corn starch, and level that corn starch off.
I don't know how well you can see that. We filled this with a bed of
Corn starch, the white powder. corn starch.
Just corn starch. And then leveled it off. What we're going to do is make
holes in it, depression in it,
and then fill those holes with cream.
the holes have the right shape. So you know, Jelly Belly has Of course, we want to make sure
Jelly Belly was one of the first been making candy corn for over 100 years.
the corn starch. companies to make candy corn. So it's simply, take this print board and make a depression into
The corn starch has a little bit of mineral oil added to it, so
It doesn't just flow across. it holds the shape.
So it's simply a matter of pressing. And this is all done
mechanically by a starch mogul, which I'll get into in a second.
starch that is where we're going And basically just making a row of depressions in the corn
it's done. to deposit the cream. I just want to make enough rows here that we can show you how
Okay, so it would be done like that. However, commercially, all of
these would be put on a single
board. These would be stacked up,
And in one big machine, this screwed down on a board.
Then this board would ratchet tover to the next level in thee conveyor, and another board would take its place.
That print board would come down
And here are our depositors. and make another one. The next one in the line is the depositors.
The corn starch, when we deposit You guys ready? So what happens with the corn starch?
the candy centers in there, tgo overnight in the warm roome and get held to allow the cream then these to set.boards with
It dries out a little bit, too, because the water in the cream
absorption device. penetrates into the starch. Starch is a good water
So it picks up some of the water out of the candy corn.
Then the next day, we would take It helps it set and dry.
this board. Actually, we put this board back onto the starch mogul.
On the front end, the starch
screen. mogThe candy corn would begh. An acollected on the screen. it over, shake it out onto a
The starch would get carried The starch would to through.
over into a dryer. First it would be sieved to make
there. sure there were no bits left in
Then it would go into a dryer to take the water that just came out of the candy corn into it.
Then it goes into a dryer and back into the other side of the starch mogul, and used over.
It's okay. ( loud crashing noise )
( laughter ) I love it!
but there is nothing wrong. You have the what? Yeah, my students don't like it,
Okay, a little too much, Jeff. So we're depositing.
And I don't know how well you can see it, but if you need to
stand up and look at it. We're depositing a tip--
Here's my screen saver, by the way. ( laughter )
of white. What do I have next? So we're depositing a tip
So we're depositing a tip of white into it.
Then Newton's going to come along with orange and deposit over the top of that. Then Rachel's going to come over
with the yellow and deposit over
the top of that. So in a starch mogul system, we would, again, fill the tray with
corn starch, press the board
with the depressions, then the depositor would fill the molds. In this case, there'd be three
depositors, with three different
colors, sequenced so that the white is set just enough so that when you poured the orange on
top of the that it molded together. The next one would be the yellow
So there'd be three sequential bottom.
deposits. I have to have three people do it, but it would all be done in
a single piece of equipment, a
starch mogul. Then these trays, again, would be collected.
They're collected on this racking system. It's all automatic, even the
storage room and then bringing taking the carts over to the
un-turns them, takes the candy them back the next day. It's all automatic. It just feeds the machine,
over for the rest of the process, and so on. So these starch moguls make like
hundreds of thousands of pounds of candy a day. Doing that. ( laughter )
Supposedly in the 1880s, when this was developed in Philadelphia by some candy
first, it was a very labor maker, and when they did it
intensive process. As you can see, it's a very delicate balance.
( inaudible ) Isn't that like bumps on a ski
slope? I don't know where it comes in
this meaning. There are other meanings for the
machine, I have no idea. word. And how it turned into this
I mean, we think of moguls as being the bumps on ski slopes. But also, these powerful bank
brokers or business brokers,
right, are moguls? ( inaudible ) Probably only four or five.
So there's Brach's. Jelly Belly makes some, though
now makes candy corn. Oh, Sweet Candy out in Utah. I've never seen them. Sather's & Farley
small companies that make it. When we go to the grocery store, They make candy corn as well. So there might be a bunch of
we're probably buying Brach's, for the most part, which is now
owned by Sather's & Farley. Candy companies keep merging
So what do you use to make and buying. ( inaudible )
sugarless candies? I took that out of my talk. Sugarless candies are made with
an ingredient called a sugar
alcohol. So it's a sugar molecule
have an alcohol group. that's been hydrogenated to
sorbitol is glucose that's So it's really an alcohol chemically. So it's similar to, so like
been hydrogenated. So it's just chemically changed by one hydroxyl group.
That's all. And it has much different characteristics than the glucose
Namely, it has a much lower calorie content. from which it came.
And it doesn't have the same effect on our blood sugar, so it
doesn't give us the same insulin
response. That's why it's for diabetics. It also has a real strong
laxative effect.
So most of those sugar alcohols, if you're eating
anything, be careful. It says that it has a strong sugar-free candies or sugar-free
Yes. laxative effect, and it does. ( inaudible )
long time. ( inaudible ) No, people have made, I mean, nougat's been around for a very
But it was made with honey, which contains some of the compositional ingredients.
So the break down of starch and starch hydrolysis is not that new.
Probably commercial corn syrup It's probably 150 years.
has been around 100 years, somewhere like that.
to break sucrose down into its And before that, people knew how
break down sucrose into glucose indiand fructose.les. SThey have some of the similars properties as corn syrup, noty
quite.
So the candy industry has really Again, that fructose is problematic because it can be sticky and be hygroscopic.
grown with the development of corn syrups. Interestingly, in the world,
we're the only ones that call them corn syrups. Everybody else calls them glucose syrups, representative
of the fact that they don't necessarily come from corn. In Europe, it's potato starch or
main supply of glucose syrups, wheat starch that's used as the
not corn. It's just the U.S. that makes corn.
The world is now moving towards calling it all glucose syrup, regardless of the origin. Okay, you guys can quit now.
( laughter )
They're on a roll! They got it figured out!
We won't be able to eat these until tomorrow. And even then, I'm not sure we It is kind of fun.
( laughter ) want to!
We'll get there. No, I'm sure they're wonderful. So, what is the flavor of candy corn?
So other things that are made in starch moguls.
are made by depositing in starch. Even fondants can be, so A lot of the gummies and jellies
made by depositing the fondant chocolate covered cherries are
into starch. Circus peanuts, marshmallows, caramel, fudge, all of these
things can be made by that
process, depositing into starch. It's a really, really powerful
it. You can form any shape. Very, very quickly, you can change over from one candy shape
to another candy shape. So, it's a very, even though
technology. There's the flavor. it's Butter and vanilla. very Would you have picked that out?
Maybe in hindsight, you can pick
those out. But butter and vanilla, even
label of the Brach's candy corn. though it doesn't say it on the
It says honey. Again, you don't get a honey
You get a butter-vanilla flavor out of it. flavor out of it.
So that must be commercially made with artificial flavors.
They don't have to declare it.
We put in real butter and real vanilla.
Yes, so jelly beans would be a ( inaudible )
starch gel and then coated with a sugar candy. I'll finish with--
Oh, sorry.
They're so rare that I don't ( inaudible ) Probably not. I don't know how they're named.
know how they're named. They're coated with chocolate, right?
They're chocolate-coated with a liqueur center. I'm not sure how they're made.
to make chocolate-coated things. I mean, there's a number of ways
I'm not sure which one they use. That could be the topic for next
And samples, please. year.
By the way, if anybody's interested, the food science
workshop some time in December. It'll be $10 or $15. club is putting on a truffle
You get to take home two dozen truffles.
They're doing a money-making
event. Question? ( inaudible )
So typically, highest quality candies use butter. If you're making a gourmet
anything but butter. caramel, you wouldn't use
But if you look at most caramels, the commercial caramels that you buy in the
grocery store, they're using
vegetable oils, because of the cost. It's all due to cost savings.
We could make a lot of things of
really high quality, but many of us don't buy those. So some people like to buy, or
maybe can only afford to buy
And there are manufacturers that relatively inexpensive goods. So there are manufacturers that cater to that.
cater to the high end as well. ( inaudible ) I don't think so.
I think they're going to make them with cream.
So my guess is that they'll make really good truffles.
Not my guess. I know they will make really
good truffles. Actually, they won't make them.
They'll make you guys make them.
If you're interested, look for the announcement. I'm not sure how we'll get the
word out. We haven't even really thought
about it, but we're going to limit enrollment to 25, because
that's all we can handle in our lab.
But if you're interested, that's fine.
And I guess my closing part here
is looking both ways through the candy store window. What I've tried to do is give
you some of this guy's side,
looking out. This is my son, and this is my
This was a really funny event. daughter in Provincetown.
I didn't keep it here, but I was in there watching this guy make fudge.
Actually, he's the assistant and
inside the door watching him the guy who was making fudge, I was standing there at the door, right here where Eric is, just
tourist. make fudge. And he had no idea who I was. I was just some vacationer,
Not that I know candy science. He looks over to me and says--
something. He's trying to teach him
He looks over to me and says, "It's not rocket science." And my answer is,
"Nope, it's candy science." ( laughter )
My students are tired of hearing that story, but it's a classic
character story.
( inaudible ) Then you Moth balls?ratuitous candy Snow balls?r bag. ( They're candies?
( inaudible ) I've never heard of them. Is it a Midwest thing?
I haven't seen them. ( inaudible )
If anybody's interested in talking more, come on down.
Of if you want to look at our candy corn deposits,
come on down.