In conclusion, the information above have showed that different candies have different properties in both crystalline & non-crystalline candy. Crystalline candies such as fondant and fudge, are made using lower final temperature and have a lower concentration of sugar in their final stage. Unlike crystalline candy, non-crystalline candies such as hard candies, caramel, and marshmallows have a higher concentration of sugar which requires a higher temperature during its manufacturing stage.
The results from the present experiment show that there are many different characteristics between crystalline and non-crystalline candies. The crystalline candies, fondant and fudge, had a lower final temperature and a lower percentage of concentration of sugar.