Girl With Sweets

• 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.
• Caramels. These are derived from mixtures of sucrose, glucose syrup, and milk products. The mixture does not crystallize, thus remains tacky.