AAFCS HNFS Practice Exam 2025 – Complete Test Prep Resource

The category of amorphous candy is characterized by a high concentration of sugar that does not form a crystalline structure. Unlike crystalline candies, which have a defined and orderly arrangement of molecules, amorphous candies maintain a disordered structure. This lack of crystallization is often achieved through cooking sugar to a high temperature, which inhibits the formation of sugar crystals, resulting in a soft or chewy texture. Common examples include taffy, caramel, and hard candies that do not exhibit a shiny, crystalline appearance.

In contrast, candy bars and chocolate often contain a combination of ingredients, including sugars, fats, and flavors, and usually have a more complex structure that may or may not be crystalline. Crystalline candies are those that have specifically formed sugar crystals, leading to a different texture and mouthfeel compared to amorphous varieties. The distinction lies primarily in the processing and cooling techniques that determine whether the candy adopts a crystalline or amorphous form.