Keedukannid

Keedukannid, a colloquial Estonian term, refers to boiled sweets or hard candies. These are small, firm confections typically made from sugar or syrup that has been boiled to a hard-crack stage. The process involves heating a sugar solution until it reaches a temperature of around 154-160 degrees Celsius (309-320 degrees Fahrenheit). At this stage, the syrup contains very little water and will harden into a brittle consistency when cooled.

The basic ingredients for keedukannid usually include sugar, water, and glucose syrup or corn syrup to prevent crystallization and ensure a smooth texture. Flavorings, such as fruit extracts, essential oils, or artificial flavors, are often added to give the candies their distinct tastes. Colorings may also be incorporated to make them visually appealing. Some keedukannid might also contain acids, like citric acid or tartaric acid, to provide a sour or tangy note, balancing the sweetness.

Historically, hard candies were among the earliest forms of confectionery due to the simplicity of their ingredients and production method. They were a way to preserve sugar's sweetness in a portable and long-lasting form. In Estonia, keedukannid are a common treat, enjoyed by people of all ages. They are often found in small, individually wrapped pieces and are a popular choice for simple enjoyment or as a small gift.