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Confection
All Containers›Shop by use case›Confection›Beyond candy›Sauces, spreads and the jarred end of the craftShop all confection →
Beyond candy

Sauces, spreads and the jarred end of the craft

By Dwight Davis, Founder

Updated

On this page7
The jarred half of this property is the same sugar work stopped earlier, and it is the part our shelf suits best.

A sauce is a confection you did not take as far

A caramel sauce and a caramel you can chew differ mainly in final concentration, which is to say in cook temperature. That makes a sauce line a natural extension of a candy line using the same skills, the same pans and the same thermometer.

It solves the packaging mismatch

Where a molded chocolate or a boxed assortment needs cartons and wrapping we do not stock, a sauce goes into a wide-mouth glass jar, which is exactly the shelf this property has. For a maker already buying jars, a sauce is the lower-friction product.

The water comes back as a shelf-life question

A sauce has more water than a hard confection and usually dairy as well, so the keeping question returns and it is a real one. Many caramel sauces are refrigerated after opening and some are refrigerated products from the start, which the label has to say.

Hot filling gives you a seal signal

Filled hot, a sauce pulls its lid down as it cools and tells you the jar sealed, which a cold-filled solid confection never does. That is a small practical advantage and it brings the headspace and rim-wipe discipline the sauces property describes.

It extends the season

Confectionery peaks in a few weeks; a sauce sells through the year and into gift sets at the peak. For a business whose main problem is a compressed selling window, that is worth more than the margin difference.

Where the syrups property picks it up

The crystallization that you control here is the one that property spends a page preventing. Reading both is the fastest way to understand why the same chemistry is a goal in one craft and a defect in the other.

References

21 CFR 101, Food Labeling, which carries the general requirements that apply where there is no standard of identity: the statement of identity, net quantity, ingredient list, allergen declaration and the name and place of business of the responsible party. law.cornell.edu
21 CFR 114, Acidified Foods, whose 114.3 definition applies only to foods with a water activity greater than 0.85 — which is why most confectionery sits outside it. law.cornell.edu
Written from federal regulation and the published physical chemistry of sugar and cocoa butter, not from a laboratory. The chocolate standards of identity are specific and the sugar confectionery names are not, which is the main thing to carry away. Anything here is a starting point for a conversation with your state department of agriculture, not a determination that you comply.