Divinity is a crystalline candy but is a special case as the crystals are dispersed in a foam. Noncrystalline candies include caramels, brittles, taffies, marshmallows and gum drops. Marshmallows and gum drops are also special classes of candies as they contain a gelling substance. Frozen Dessert Frozen desserts are not only crystalline systems, but usually are both suspensions and foams as well. When cream is used in the mix, an emulsion is also involved.
Frozen desserts contain solutes dissolved in water to form a solution.
This lowers the freezing point and the amount the freezing point is lowered is dependent on the concentrtion and extent of ionization of the solutes. Butter, milk, cocoa and corn syrup are commonly used as both crystal interfering agents and flavoring. Candy begins when the water or other liquid is supersaturated with the solute, usually sucrose. Supersaturation occurs when more sugar is present than can be dissolved at that temperature. By heating the solution above the boiling point of water the solute concentration becomes greater.