Which ingredients keeps ice candy soft?

1. Sugar: Sugar acts as a cryoprotectant, meaning it lowers the freezing point of water and prevents large ice crystals from forming. This results in a smoother, softer texture. The higher the sugar content, the softer the ice candy.

2. Milk solids: These include milk powder or evaporated milk. They contribute to a creamier, less icy texture.

3. Acidulants: Ingredients like lemon juice or citric acid add tartness but also help to inhibit ice crystal growth.

4. Fat: While not as common, adding a small amount of fat, like coconut milk or cream, can contribute to a smoother, richer texture.

5. Stabilizers: These ingredients, like guar gum or xanthan gum, help to prevent ice crystals from forming in the first place.

6. Freezing Method: Proper freezing is essential for softness. It's best to freeze ice candy in shallow containers or molds, which allow for faster freezing and smaller ice crystals.

Tips for Softer Ice Candy:

* Use a high sugar content: This is the most important factor.

* Incorporate milk solids: They contribute to creaminess.

* Add acidulants: They help keep ice crystals small.

* Freeze in shallow containers: This allows for quicker freezing and less ice crystal formation.

Remember that the exact combination of ingredients and freezing methods will vary depending on the specific recipe you are using.