What makes peanut candy more crispy and still doesn't melt

Adding an appropriate amount of malt syrup or corn starch to peanut sugar can make it more brittle and less prone to melting. The crispness and anti melting properties of peanut candy are mainly related to factors such as syrup type, solidification temperature, ingredient ratio, moisture control, and oil addition.

1. Malt Syrup

Malt syrup contains a high proportion of maltose and dextrin, which can form a dense crystalline structure. During the process of boiling peanut sugar, the viscosity of malt syrup can delay the sugar body from returning to sand, and form a hard and brittle texture after cooling. Its hygroscopicity is lower than that of sucrose, which can reduce the impact of environmental humidity on sugar bodies and is suitable for use in areas with high humidity. It should be noted that the sugar boiling temperature needs to reach above 140 degrees Celsius to fully stimulate the maltose properties.

2. Corn starch

Corn starch can form a stable network structure after gelatinization at high temperatures, evenly distributed in the sugar body, and can absorb excess water. Controlling the addition amount within 5% can enhance moisture resistance, while excessive amounts can lead to a powdery and greasy taste. The synergistic effect of starch and syrup can slow down the crystallization rate and form a more uniform brittle cross-section when the sugar body cools. Suggest using modified starch for better results.

3. Solidification temperature

The final temperature of syrup boiling directly affects the brittleness of the finished product, and insufficient temperature can cause the sugar body to become soft and sticky. The ideal final temperature for peanut sugar is 145-150 degrees Celsius, at which point the moisture content is below 3% and the sugar molecules form a glassy structure. The cold water test method can be used to determine that the appropriate temperature is when the syrup drops into cold water and immediately hardens into brittle balls. In winter, it can be appropriately increased by 5 degrees to compensate for the temperature difference in the environment.

4. Ingredient ratio

It is recommended to maintain a weight ratio of 1:1.2-1.5 between peanuts and syrup, as too many nuts can lead to loose structure. 3-5% coconut oil or hydrogenated vegetable oil can be added, and fat can form a hydrophobic film on the surface of sugar crystals, reducing environmental water vapor permeability. Meanwhile, oil can delay the aging and hardening of sugar bodies, maintaining a crispy texture for a longer period of time.

5. Moisture Control

Raw peanuts should be dried in advance to a moisture content below 5% to avoid subsequent moisture regain. Copper or stainless steel pots should be used as sugar boiling containers to avoid iron pots causing the sugar color to deepen and uneven heat absorption. The finished product needs to be cooled in an environment with humidity below 50%, and immediately sealed and packaged after complete hardening. It can be paired with food grade desiccants to extend the shelf life. When making peanut candy, you can first bake the peanut kernels at 150 degrees Celsius for 15 minutes to remove moisture, and use a probe thermometer to accurately control the temperature during the syrup boiling stage. Adding a small amount of citric acid can inhibit the crystallization of syrup, but the pH value should be controlled above 5.5 to avoid excessive acidity affecting the flavor. It is recommended to divide the packaging into small portions during storage to avoid repeated opening and closing of the packaging and exposure to air. Patients with diabetes should control their consumption, and people with damp heat constitution should not eat too much nuts.