Method
Boiling
Sugar heated until it stops being sugar.
The story
A boiled sweet is sugar and glucose syrup heated to around 150 degrees, well past the point where water has gone, then coloured, flavoured and shaped before it cools. Glucose syrup is essential, because pure sugar would crystallise and go cloudy. A clear boiled sweet is a sign of a good boil, and a cloudy one has started to crystallise. Everything from pear drops to humbugs is made this way.
