Girl With Sweets

• Hard sweets. Based on sugars cooked to the hard-crack stage: a 2:3 mixture of glucose syrup and sucrose in water is concentrated to a plastic state, amenable to colouring and flavouring. Upon further cooling and standing the material hardens. Examples include suckers (known as boiled sweets in British English), lollipops, jawbreakers (or gobstoppers), lemon drops, peppermint drops and disks, candy canes, rock candy, etc. These also include types often mixed with nuts such as brittle. Others contain flavorings including coffee such as Kopiko.
• Fondant. This material is prepared from a warm mixture of glucose syrup and sucrose, which is partially crystallized. The fineness of the crystallites results in a creamy texture.
• Taffy. These are related to hard candy that is folded many times above 50 °C. This process incorporates air bubbles, reducing the density of the material and making it opaque. Often sorbitol, a sugar alcohol, is added to maintain moisture. Toffee, in British English, can also refer to a harder substance also made from cooked sugars which resembles toffee.
• Fudge: A confection of milk and sugar boiled to the soft-ball stage. In the US, it tends to be chocolate-flavored.