Podcast Summary: But Why – How Is Candy Made?

Podcast: But Why: A Podcast for Curious Kids
Host: Vermont Public, hosted by Jane Lindholm
Episode: How is candy made?
Date: October 17, 2025

Overview

This episode of "But Why" unpacks the sweet world of candy making, answering kid-submitted questions with help from expert candy makers. Listeners learn about the history of candy, the science behind its creation, how different types of candies (like rock candy, gummies, candy corn, and pop rocks) are made, and why candy is so sweet. The episode also touches on why we shouldn’t eat candy all day and how sugar impacts our teeth.

Key Discussion Points & Insights

1. What Is Candy? (02:36–04:22)

• Definition and Cultural Differences:
  • Candy generally refers to sweet treats made primarily from sugar or sugar products, but definitions can vary worldwide.
  • In some cultures, what’s called "candy" in one place might be considered "dessert" in another.
• "At the heart of all candy is sugar." —Jane Lindholm (03:52)

2. The Origins of Candy (04:22–05:37)

• Ancient Sweets:
  • Early “candies” were made from natural sweet substances like honey and fruits, often enjoyed only by the wealthy.
  • Modern candy as we know it evolved with the cultivation, trade, and mass production of sugar.
  • Early purchasable candies were very hard—akin to “sucking on a rock.”
    • "Candy used to be something only very wealthy people could afford to buy... the modern candy industry was born." —Jane Lindholm (04:31–05:37)
• Rock Candy Tradition:
  • Craig Montgomery from Sticky describes "rock candy" as a classic candy often personalized with names or images inside the candy, popularized in the UK (05:37).

3. How Is Candy Made? (06:21–10:00)

• The Rock Candy Process (Craig Montgomery, Sticky):
  • Boil sugar and glucose syrup—glucose prevents sugar crystallization so candy remains smooth.
  • Add colors and cool the mixture until it's malleable like clay.
  • Sculpt the design—large pipes or cylinders with images or words inside.
  • Pull and stretch the candy, making intricate designs shrink as the candy gets thinner.
  • Cut into bite-sized pieces.
  • Fun Fact: "Back in the day when they would do like old western movies and the stuntmen would jump through that pane of glass, it was actually sugar cooked up this way because it is very transparent and it looks like glass." —Craig Montgomery (08:08)
• Hard Candy Science:
  • Glucose or corn syrup prevents sugar from recrystallizing, yielding a smooth texture (07:30).
  • Visual description: Similar to rolling play-doh into a snake, the picture inside the candy shrinks as it’s stretched (10:00).

4. Old-Fashioned Candy Making (11:00–12:25)

• Hercules Candies (Steve Andrianos & Julia Jackson):
  • Company over 100 years old, using family recipes (11:06).
  • Hard candies made by heating sugar, corn syrup, and water to 310°F ("hard crack stage").
  • Once cooled to playable texture, candies are shaped, flavored, and cut (11:45).
  • "It's just cooling off." —Julia Jackson (11:45)

5. Special Shapes: Candy Canes and Ribbon Candy (12:25–13:06)

• Making candy canes and ribbon candies requires hand-shaping quickly before the sugar hardens.
  • "My favorite thing is candy canes...I love the little challenge." —Julia Jackson (12:31)
  • "We pull it out really nice and thin like a ribbon..." —Steve Andrianos (12:39)
  • Needs to be shaped in 5–10 seconds before it sets (13:01).

6. Why Is Candy So Sweet? (13:08–13:34)

• The answer is simple: sugar is the main ingredient (plus corn syrup).
  • "So basically it's just a sugar, sugar, sugar concoction." —Steve Andrianos (13:22)

7. How Are Gummies Made? (13:36–14:39)

• Starch Casting Process:
  • Gummy mixture (sugar, water, flavorings, gelatin/pectin) is poured into cornstarch molds shaped like bears, worms, etc.
  • Gelatin/pectin gives the candy its chewy texture.
  • Once cool, candies are removed and the powder can be reused (13:49–14:39).

8. Candy Corn Facts (14:39–15:12)

• Also made using starch casting.
• Contains "mallow cream," giving it a soft, pasty feel.
• Originated in Philadelphia in the 1880s as "chicken feed" (14:51).

9. Why Does Candy Melt in Your Mouth? (15:12–15:53)

• Hard Candies/Cotton Candy:
  • Sugar dissolves because saliva breaks down the sugar bonds.
  • "Sugar likes warm, wet areas...it just dissolves." —Julia Jackson (15:47)

10. Making Nerds Candy (16:03–16:55)

• Tiny candies start as a sugar crystal, coated again and again with liquid corn syrup in spinning pans.
• Odd shapes, then colored, and sometimes combined with gummies for "Nerds Rope" or clusters.

11. Popping Candy & Pop Rocks (16:55–18:19)

• How the Pop Happens:
  • Made like hard candy, but with carbon dioxide bubbles trapped in the candy at high pressure during cooling.
  • When the candy dissolves in your mouth, the bubbles pop, giving the fizzy sensation.
  • Host demonstration at [17:15] with on-air "pop rocks" taste test.
  • "Pop rocks are made from the same thing as hard candy...popping candy is then infused with carbon dioxide, which is trapped in the cooling candy in lots of little bubbles." —Jane Lindholm (17:15)

12. Why Can’t We Eat Candy All Day? (18:19–20:18)

• Nutritionist Wesley Delbridge:
  • Too much sugar gives a quick "high" then a quick "low," leading to tiredness and inability to concentrate.
  • Lacks nutrients needed for bodies to stay healthy.
  • "If you only eat high sugar items, you're not going to feel good at all... you're not going to get the nutrients that you need." —Wesley Delbridge (19:05)

13. Is Candy Bad for Your Teeth? (20:18–20:28)

• Sugar feeds certain bacteria that produce acid, which causes cavities in teeth enamel.
• Brushing teeth after eating candy helps prevent cavities.

Notable Quotes & Memorable Moments

• "Candy comes in all sorts of shapes, sizes, and textures...At the heart of all candy is sugar." —Jane Lindholm (03:21–04:22)
• "We make traditional handmade rock candy...like that candy my grandma used to have on her coffee table." —Craig Montgomery (05:37)
• "Back in the day when they would do like old western movies and the stuntmen would jump through that pane of glass, it was actually sugar..." —Craig Montgomery (08:08)
• "My favorite thing is candy canes. I love making candy canes...I love the little challenge." —Julia Jackson (12:31)
• "It's just a sugar, sugar, sugar concoction." —Steve Andrianos (13:22)
• "Pop rocks are made from the same thing as hard candy...popping candy is then infused with carbon dioxide, which is trapped in the cooling candy in lots of little bubbles." —Jane Lindholm (17:15)
• "If you only eat high sugar items, you're not going to feel good at all... You're not going to get the nutrients that you need." —Wesley Delbridge (19:05)

Timestamps for Important Segments

• Definition & history of candy: 03:21–05:37
• Making rock candy: 06:39–10:00
• Handmaking ribbon and cane candy: 11:00–13:06
• Why candy is sweet: 13:08–13:34
• How gummies are made: 13:36–14:39
• Candy corn origins: 14:39–15:12
• Why candy melts & dissolves: 15:12–15:53
• Making Nerds candy: 16:03–16:55
• How pop rocks work: 16:55–18:19
• Why can’t we eat candy all day: 18:19–20:18
• Candy and dental health: 20:18–20:28

Tone and Takeaway

The episode maintains a curious, lively, and educational tone, encouraging listeners to stay curious and learn about the science, history, and fun behind making candy. It addresses both the wonder and the responsibility that comes with enjoying sweet treats.

To sum up: This episode is a delightful exploration into candy, blending kid-friendly science with hands-on descriptions from real candy makers, satisfying every curious mind (and sweet tooth) about where candy comes from and how it’s made!