Final answer:
The sugar stage used for making caramel candy is the caramel stage, which is achieved by heating sugar to between 320°F and 350°F. During this stage, sucrose breaks down and forms new compounds that give caramel its flavor and color. Chocolate companies use the invertase enzyme to further enhance the sweetness of toffees.
Step-by-step explanation:
The sugar stage used to make caramel candy is known as the caramel stage, which occurs when sugar is heated to a temperature range of 320°F to 350°F (160°C to 177°C). At this stage, the sucrose molecules break down and begin to form new compounds, which give caramel its characteristic rich flavor and brown color. Caramelization involves a complex series of reactions, including the Maillard reaction, which is responsible for the development of flavor and color in a variety of cooked foods. Chocolate companies may also use the invertase enzyme to enhance the sweetness of toffee by breaking down sucrose into glucose and fructose, which can be up to seventy times sweeter. This process not only increases the taste but also the commercial value of the candy.
On the other hand, if sugar is excessively heated, as in the case of placing sugar in a spoon over a high flame as in the classroom experiment, it will char and largely turn into carbon. This action can be visualized in a chemical equation where sugar (C12H22O11) and heat result in the formation of carbon and water vapor. Rising costs in the candy industry have led to a decrease in U.S. production and an increase in foreign production, as U.S. sugar prices are elevated due to subsidies and tariffs.