5.6: Evaluation Amorphous and Crystalline Candies
- Page ID
- 29392
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| Name of Candy | Crystalline or Amorphous | End Point Temperature | Contribute Foreign Sugars | Effect of Storage | Sensory Attributes |
|---|---|---|---|---|---|
| Chocolate Fudge | |||||
| White Fudge | |||||
| Penuche | |||||
| Pralines | |||||
| Butterscotch | |||||
| Caramels | |||||
| Peanut Brittle | |||||
| English Toffee | |||||
| Hard Candy |