= Properties of Hard Candy =
 *Crystalline sugar based confection
 *Low water content and a hard, glassy texture
 *Not the same as rock candy
  *Rock candy has molecules tightly bonded in a lattice
  *Hard candy is amorphous/glassy
   *High viscosity prevents flow
   *Molecules packed closely together but randomly

== Ingredients ==
 *Sucrose, corn syrup, acids, colors and flavors
 *Other ingredients: Fats, milk ingredients, fruit juice etc.

== Making Hard Candy ==
 *Boil sugar syrup to 295-305F (148-152C) and cool rapidly
  *Add a id and flavor after cooking to prevent thermal degradation
 *The relationship between temperature and water content is governed by boiling point elevation
  *295-305F corresponds to a water content of ~ 3-4%

== Cooling and Forming ==
 *Once the candy mass has been cooked it can be formed into desired shape
 *Cool to intermediate temperature where mass has a plastic state
 *Alternative method: deposit hot liquid into mold

== Stability ==
 *Keep below glass transition temperature to maintain shape

== Sugar Free Hard Candy ==
 *To make a hard candy with a polyol must use an ingredient with a high Tg to prevent cold flow
  *Isomalt and maltitol meet this requirement
 *Follow some process to make
  *Possibly cook to a little higher temperature to reduce water content below 1% to raise Tg

== End of Shelf life ==
 *Depends on type of sweeteners
  *Too much corn syrup leads to stickiness
  *Too much sucrose leads to graining