The key ingredient is the sugar which has a mystical characteristic because so many things can be done with it.

The confectionery fats (butter) affect the sugar's final chemical structure and determine the brittleness, hardness, and flavor and texture (chewy versus crunchy).

Although we are not using any gelling agents such as pectin, agar, starch, or gum - the third ingredient is usually a thickener or stabilizer in the gel family. Jellies and lollipops are all part of this family.

The final basic ingredient is the protein which is found in milk. This determines the flow characteristics and the strength of the candy. To prevent deformation of a piece of candy, more milk solids are added. Caramels require this stability.

During the manufacture of sugar confections, there are four primary processes taking place:

1. Carmelization - Cane sugar deteriorates in heated conditions to form a colored breakdown known as carmelization.

2. Inversion - The second action is the breakdown of sucrose into its two simple sugars - dextrose and fructose. Acids or enzymes accelerate the process. That is why you add vinegar to some recipes.

A number of familiar products use inverted sugars. Fondant centers, fudge, butter confectioners, chewing gum, jellies, caramels and toffees, hard creams, high boiled sweets, butterscotch, marshmallow and soft creams all are results of this inversion process being careful controlled.

High levels of inverted sugar, particular fructose, pick up moisture from the air and the water is deposited on the surface of the candy. This water leaches sugar from the candy surface and you can see a layer-by-layer change in the candy when water is present.

3. The third chemical process taking place when you make candies is called the Maillard Reaction. Proteins react with the inverted sugars, adding flavor, texture, and color. Milk is usually the protein used and it is an essential part of making caramels, toffees, and fudge.

The main effect during the production of sugar confections is the change from ingredients to a highly saturated syrup.

This syrup determines the crystalline form the final product will take. How hot you cook the syrup and how you stir and agitate it will make huge differences in the final results. So will the amounts of ingredients and the way you cool this hot sugar syrup.

4. The fourth reaction is the adding of starch or gel in the process. We know these as pectins, agars or gums.

The starch swells in water. The swelling forms a stress on the sugar crystal structure. Enough stress will change the basic chemical structure of the sugar at certain temperature ranges. When the syrup turns from clear to opaque the crystalline structure has disappeared and a jelly or gum has occurred.