sugar candies, even though some of them are as hard as rocks and resemble crystals in their overall appearance. Crystalline sugar candies are chemically described as having two phases, because the tiny, solid sugar crystals are suspended in a thick liquid solution. These are also called grained candies, because they can have a grainy texture. Amorphous sugar candies have only one phase, which is either solid or liquid, and do not have a grainy texture, so they may be called ungrained. Commercially, sugar candies are often divided into three groups, according to the amount of sugar they contain: 100% sugar (or nearly so), such as hard candies or creams 95% sugar or more, with up to 5% other ingredients, such as marshmallows or nougats, and 75 to 95% sugar, with 5 to 25% other ingredients, such as fudge or caramels. Each of these three groups contains both crystalline (grained) and amorphous (ungrained) sugar candies. Types Hard candies and pulled candies Hard candies (also called boiled sweets) are single-phase, amorphous sugar candies that are commonly made from a combination of sucrose and glucose syrups. They are typically about 98% or more solid sugar. They have a glassy, translucent appearance. Pulled candy, like rock or Brach's starlight mints, is a hard candy that has been pulled or stretched to incorporate air. This process makes the candy opaque, as the air bubbles that are incorporated lead to more light being reflected back. FondantsFondant candy is a partly crystallized, two-phased candy. It is about 88% sugar by weight, usually with much more sucrose than glucose. In making fondant, a stiff sugar paste is cooked to a high temperature, then carefully cooled in order to let the sugar soften and mechanically beaten to produce the desired texture. Caramels and toffeesCaramels contain milk and are cooked to a lower temperature than most sugar candies; toffees are similar, but use less milk and are cooked hotter. In both cases, the milk protein causes these emulsified sugar candies to hold their shapes and prevents the sugars from crystallizing. Their brown colour is due to a Maillard reaction between the milk protein and the sugars. FudgesFudges, which are made in a wide variety of flavours, are essentially two-phased, crystallized caramels, with a short texture (easily broken). Sugar crystals are formed either due to agitation or the addition of crystal seeds in the form of powdered sugar or crushed fondant