candy. The texture depends on the number and size of sugar crystals, the fat content, and the dispersion of milk solids. Nougats and marshmallowsNougats and marshmallows are confectionery foams, full of air. In the final product, there is often as much air, or even more, than sugar; for marshmallows, a ratio of 5 parts air to two parts syrup by volume is typical. Chemically, they may be single-phase or two-phased. Marshmallows are stabilized by a colloid like gelatin. Compared to nougats, marshmallows have higher moisture content, are softer and more rubbery, and dry out more easily. Jellies and gumsJellies and gums are thick, liquid sugar candies. Gums, such as wine gums, are drier than jellies. They are made from sugar syrup plus a gelling agent. They are cooked to the lowest temperature of all sugar candies and consequently have the highest water content of sugar candies, about 20 to 25% water. Their stiffness depends on the type and amount of gelling agent, the final concentration, the pH of the product, and other factors. The most popular forms of gelling agent are gelatin, agar-agar, starch (more typical of American jelly candies), and pectin (more typical of European candies). These produce different effects. For example, starch produces cloudy jellies, while high-methoxyl pectin produces clear ones. Agar-based jellies are harder to dissolve, and gelatin-based jellies have a more rubbery texture. Nut pastesThe most common nut paste candy is marzipan, which is an almond nut paste. Nut pastes are made by mixing crushed nuts with a sugar syrup. Panned candiesPanned candy is a category of sugar candy that includes dragées and comfits. These sugar candies are formed by coating nuts, preserved fruits, or other sugar candies with either sugar or chocolate in a revolving pan. Pralines, truffles, and noisettesThere is significant variation among pralines, truffles, and noisettes. In general, they involve roasting nuts in a high-temperature sugar syrup, and then grinding the cooled result into a paste. Lozenge pastes and cream pastesLozenge paste is a candy made by combining fine sugar with a natural gum like gum arabic. The paste is stamped, cut, and dried until almost no water content remains. Conversation hearts are an example of lozenge paste candies that have been manufactured for over a century. A cream paste may include gelatin and is not dried as completely. LicoriceLicorice is a candy flavored by liquorice plants. It is usually a stiff, gelatinous