Why Do Candy-Makers Need
Sugar in Their Kitchens?

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Candy-makers experiment with many different ingredients in search of the next delicious treat. But there’s one ingredient that generally remains pretty consistent: sugar.

Humans have actually been using sugar as a sweetener for about 10,000 years. Needless to say, it’s proven and trusted. “Sucrose (table sugar) is regarded as the ‘gold’ standard for sweet taste,” says Linda Wright, Director of Chocolate Technology Research. “It provides the best tasting candy and chocolate.”

That’s because taste is so much more than just how sweet a food is. The addition of a sweetener can enhance or detract from other flavors, improve or worsen food texture and color, and even change the acidity of the food. “Sucrose provides sweetness and plays an important role in the overall experience — colors, textures and flavors,” says Wright.

Sugar is essential to Hershey’s Milk Chocolate bars and Hershey’s Kisses Milk Chocolates. Both products rely on simple, genuine ingredients for their traditional, beloved taste, like milk from local farms, California almonds, cocoa beans, and simple sugar. Hershey sources its sucrose from sugar cane.

If Hershey candy-makers didn’t have sugar in the kitchen, America’s favorite chocolate bar would be completely different. “Compared with other sweeteners, sucrose provides unique mouthfeel in candies because of its crystallization properties,” says Wright. “It helps create soft textures in chews and taffy, allows the creamy mouthfeel of chocolate to occur, and it delivers a long lasting slow melt in hard candies. It is responsible for the rich caramel taste and color of candy caramels and toffees.”

Sugar, all we can say is — thank you.

 

SOURCE

“Ingredient Information.” The Hershey Company Website.

http://thehersheycompany.com/en_us/products/ingredient-overview.html

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