How does hard candy melt?

Hard candy melts by undergoing a phase transition. This means that the candy changes from a solid to a liquid state. When the candy is heated up, the molecules start to move around more and more. Eventually, they move around so much that they break away from each other and the candy becomes a liquid.

Melting temperature

The temperature at which hard candy melts is called the melting temperature. The melting temperature of hard candy varies depending on the type of sugar that is used to make the candy. For example, sucrose melts at 160 degrees Celsius, while fructose melts at 103 degrees Celsius.

Factors affecting the melting temperature

The melting temperature of hard candy can also be affected by other factors, such as the presence of impurities or the addition of other ingredients, such as flavorings or colorings.

Melting process

When hard candy is heated, it first undergoes a process called "deliquescence." This means that the candy absorbs moisture from the air and becomes sticky. As the candy continues to be heated, it eventually reaches its melting temperature and becomes a liquid.

Recrystallization

Once the hard candy has melted, it can be recrystallized to form new candy crystals. This process is called "crystallization." Crystallization can occur slowly or quickly, depending on the temperature and the type of sugar that is used to make the candy.

Hard candy making

Hard candy is made by boiling a mixture of sugar, water, and flavorings until it reaches a specific temperature. The mixture is then cooled and poured into molds. The candy can be eaten as is, or it can be further processed to create other types of candy, such as lollipops or caramels.