The Art of Making Perfect Chewy Candy

Chewy candy is a delightful treat that brings a unique, long-lasting chewing experience. Whether it’s a dense, creamy bite or a lighter, airy texture, there’s a wide range of chewies on the market, each offering something special to the consumer.

Behind the scenes, chewy candies undergo sophisticated production processes that require meticulous control over ingredients, cooking techniques and crystallization. Each variety has its own unique formulation and process, which influences the final texture and flavor. Companies like Tanis, a leader in candy production technology, have mastered the science of candy making by offering different methods tailored to specific types of chewies. This ensures that each product not only meets high-quality standards but also provides a consistent and enjoyable experience for consumers.

In this blog, we’ll explore the tips, tricks, and key techniques that go into creating the perfect chewy candy. From understanding crystallization to managing aeration, we’ll cover the essential components that every candy maker should know. Additionally, we'll dive into troubleshooting common issues to help you avoid mishaps in your candy-making journey.

The Art of Making Perfect Chewy Candy

Fats and Oils: Fats help to control the texture, the amount and type of fat play an important part in developing its unique chewing characteristics. The fat phase makes the chewy softer and richer depending on how they are used.

Acid, Flavourings and Colours: These ingredients play a crucial role in making the candy visually appealing and flavourful.

Key Ingredients in Chewy Candy Making

Before delving into the techniques, it's essential to understand the role of the key ingredients used in chewy candy:

Sugar and Glucose Syrup: These are the foundation of chewy candies. Sugar provides sweetness and contributes to the structure, while glucose syrup balances the crystallization and adds chewiness.

Gelling agents gelatin or vegetarian alternatives: Used to bind the ingredients, help to obtain the right aeration properties of the candymass and provide elasticity to create that chewy texture.

Tips and Tricks for Making Perfect Chewy Candy

Now that we’ve covered the essential ingredients, let’s look at some tips and tricks that can help ensure your chewy candy turns out just right.

 

Crystallization Control

Crystallization is one of the most critical factors in chewy production. Controlling it properly is essential for creating the desired texture. Pulling or aerating the candymass is the first starting point of crystallization by applying machinal force at the right temperature. If the crystallization is not controlled well the candy will become hard and grainy. To control crystallization the recipe and temperature profile are the two main topics to finetune.

Temperature Monitoring: reaching each time the same cooking temperature ensures to always have the same dry solid content and thereby the same quality and bite of the chewy. Automated software can make sure the same target setpoint is met continuously or in a batchwise process each production run. Chewy candies are usually cooked to high temperatures (between 240°F and 275°F), depending on the type.

Aeration Techniques

The way air is incorporated into the candy mixture directly affects its chewiness. High-density chewy candies require minimal aeration, resulting in a denser, highlystable texture. In contrast, low-density chewies, with required more whipping to incorporate the right amount of air to create their more easy bite.

Whipping, aerating, pulling and stirring: these are 4 type of process steps that can incorporate air in the candymass. For low-density chewies, aeration is achieved by whipping the candy mixture at high speeds. This process traps air, making the candy lighter and more airy. On the other hand, high-density chewies mainly need mechanical force of for example the pulling process to starts the crystallization and only little aeration. These aeratioin techniques turn the candymass from a clear solution to a with opaque base which can be colored to match with their flavor.

Fat Management

Fat plays a significant role in determining the candy’s texture. In high-density chewies, fat is integrated during the cooking process. This creates a rich and creamy texture. For low-density chewies, fat is often added after aeration to maintain a lighter consistency.

Timing is Key: Incorporating fat at the right time during cooking is crucial for getting the right texture. If added too early or too late, it can lead to an inconsistent chew or separation of the sugar phase and fat phase.

Temperature Sensitivity: Fat can also be sensitive to temperature, so it’s important to make sure the fat is melted to the required temperature with a fat melter before it is introduced in the candymass.

Mixing Ingredients

Proper mixing of ingredients is the foundation of great candy. Premixing sugar, glucose syrup, and water before heating ensures that everything is evenly distributed and cooks uniformly. In chewies where and how to add the gelling agent solution and fat phase are the crucials steps in creating a homogeneous mixture. The biggest risk when mixing is not performed properly is separation of the fat phase and sugar phase.

Be Patient: it is advised to evaluate the chewies one or two weeks after production because then their final texture will be fully developed. A fresh chewy will taste different then what the consumer will taste buying it several weeks after productions as the crystallization process will continue in the package.

Troubleshooting

Creating high-quality chewy candy is a complex process that requires precise control over ingredients, temperature, and aeration. Even with extensive experience, candy manufacturers often face challenges. At Tanis, we understand these difficulties and offer equipment solutions designed to tackle common candy-making issues, improving efficiency and consistency. Here are some common troubleshooting tips:

Crystallization Issues: If the candy becomes too hard or grainy, it could be due to uncontrolled crystallization. Maintain proper temperature during cooking, and ensure the mixture cools evenly to avoid premature crystallization.

Temperature Sensitivity: Environmental conditions, especially in regions with extreme temperature variations, can affect crystallization. In areas with hot summers or cold winters, consider adjusting cooling times and conditions to maintain texture.

Aeration Control: Uneven aeration can result in inconsistent texture, leaving some candies too soft and others too hard. Be sure to properly control the mixing and cooling processes.

Chewy Candy Equipment

Handcrafting chewy candy can be an artisanal process, but achieving uniformity and efficiency on a commercial scale requires advanced machinery. Tanis specializes in innovative equipment that helps candy manufacturers maintain quality, consistency, and efficiency in their chewy candy production.

Crystallizers for Perfect Texture Control - Tanis crystallizers are specifically designed to control the cooling and crystallization process, ensuring that each batch of candy achieves the perfect balance of firmness and chewiness. By providing precise temperature management, our crystallizers reduce the risk of graininess or over-hardening in the final product.

Aerators for Consistent Chewiness - Our industrial aerators allow for accurate control over air incorporation, a key factor in creating the desired chewy texture. 

Conclusion

In conclusion, producing chewy candy is both an art and a science. Every step in the process—from selecting the right ingredients to managing crystallization and aeration—directly impacts the final product’s quality. Careful attention to detail is essential, and the cost of production reflects the complexity of crafting the perfect chewy candy.

Decades of expertise from the Tanis family in the confectionery industry have culminated in a specialized team focused on every aspect of candy production. During the crucial phases of recipe development and product testing, our food technologists ensure consistency and safety in every batch. By fine-tuning the process early on, we help avoid costly adjustments later.

Our team is passionate about collaborating with you to bring your chewy candy vision to life. Whether you're aiming for a premium or more economical option, our experts will work with you to create a product that meets the highest standards of quality and efficiency. 

How to Make a Candy Bar

How to make a Candy Bar?

Read all about the key stages of candy bar creation, from ingredient preparation to packaging, and how machines and techniques bring these confections to life.

Other news