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Fun Foods – Jawbreakers

Jaw breakers. The legacy of the candy industry to the dental profession. There is probably no other candy anywhere that has the exceptional hardness of a jaw breaker or perhaps as high of a sugar content.

Enough said. Now you discover the unbridled joy (and sense of frustration) that comes with the jawbreaker experience.

Ancient Egyptians used honey, sweet fruits, spices and nuts to prepare their sweets. Sugar was not available in Egypt; the first written record of its accessibility was found around 500 AD, in India. India passed the practice of making sugar from the boiled syrup of the sugar cane plant to the Arabs who introduced, around 1100 AD, sugar in Europe. Originally, sugar was considered a spice and until the 15th century, was used only medicinally, dispersed in minuscule doses, due to its extreme rarity. Since the 16th century, due to extensive sugar cultivation and improved refining methods, sugar was no longer considered such a rare commodity. At that point, raw candies were made in Europe, but by the end of the 18th century, candy-making machinery was producing more complex candies in much larger quantities.

When sugar is cooked at a high temperature, it fully crystallizes and becomes a hard candy. The jaw-breaker, very definitely a hard candy, was very similar to several candies popular in mid-19th century America. Hard candy was usually sold by the single piece; the storekeeper removed, from a glass container or jar, the desired number of pieces. By the middle of the 18th century, there were nearly 400 candy factories producing penny candy in the United States.

The jaw-breaker rose to prominence due to the efforts of the Ferrari Pan Candy Company in Forest Park, Illinois. Founded in 1919, the Ferrari Pan Candy Company, the brainchild of Salvador Ferrari and his two brothers-in-law, specialized in candies made using the hot pan and cold pan process. Ferrari Pan now specializes in the production of its original Jaw Breakers, as well as Boston Baked Beans and Red Hots. Although there are many manufacturers of jaw-breakers now in the 21st century, such as Nestlé’s Willy Wonka Candy Company and the Scones Candy Company, Ferrari Pan is still the most prolific producer of pan bombs around the world.

Jawbreakers, also known as gob stoppers (from British slang: gob for the mouth and stopper as in to block an opening), belong to a category of hard candies where each candy, usually round, varies in size from a tiny 1/4. “ball to a massive 3-3/8”. The surface, as well as the inside, of a jawbreaker is incredibly hard and not intended for anyone with a sensitive mouth. Jawbreakers are, for the most part, hollow except for the super-sized 3-3/8″ ball that has a gum-filled center.

Let’s go to the shift of the hot pan process of candy making. A jaw breaker consists of sugar, sugar and more sugar. It takes 14 to 19 days to produce a single jaw, from a single grain of sugar to the finished product. A bunch of jaws drop steadily in huge spherical copper cauldrons over a gas flame. The kettles or pans all have a wide mouth or opening.

There are five basic steps used in creating jaws.

• Pouring the sugar
  A baker (the worker who uses the pans or kettles to make candy) pours granulated sugar into a pan while a gas flame preheats the pan. Each grain of sugar will become a jaw-breaker as the crystallization process continues; other grains crystallize around it in a spherical pattern. The crumb pours hot liquid sugar into the pan along its edges. The jaws begin to increase in size as the liquid sugar adheres to the sugar grains. In a seemingly never-ending effort, the crumb continues to add additional liquid sugar to the pans at intervals over a period of 14 to 19 days, with the cauldron spinning non-stop. It is possible for liquid sugar to be added to the pan more than 100 times in those 14 to 19 days. Either the baker or some other worker visually examines, at intervals, the jaws to ensure that there are no anomalies in the shape of the candy.
• Adding other ingredients
  Only the outer layers of most types of jaws have coloration. Only when the jaws have reached almost their finished, target size does the baker add the preset color and flavorings to the rim of the pan. As the kettle continues to rotate, all the jaws are equally “dressed” with color and flavor.
• polishing
  When the jaws have reached their optimal size, after about two weeks, they are transferred from the hot pan to a polishing pan. Hot pans and polishing pans look very similar. At this point, the jaws are ready to rotate in their polishing pan. Another crumb adds food-grade wax to the pan so that each candy is polished as the pan falls. Once polished, the jaws are finished and ready to be packaged.
• Measurement
  The finished jaws are loaded onto an inclined ramp where the candy-colored colors can be evenly mixed. Small batches of the jawbreakers roll down the ramp and drop into a central chute. The jawbreakers continue their journey dropping into trays arranged on spiral arms of the central chute. Each tray only holds a preset weight of the jaws (ie 80 oz or 5 lbs) When that weight is reached, the tray swings out of the way for the next tray to load. When the upper trays reach their weight load, the lower trays drop their jaws into the bagging machine.
• bagging
  A large machine holding a wide coil of thin plastic on a rotating drum is used to automatically bag the jaws. The machine forms bags from plastic, fills them with jaws, and then seals the bags. The filled bags are now in the final stage of production. All that remains is to put these finished bags in packing boxes and market them.

A word of caution: Jaw breakers are meant to be sucked, not bitten, unless you like the broken tooth look.

Jawbreaker Trivia

• A jaw breaker can be as big as a golf ball or as small as a candy sprinkle.
• When the jaw is split open, you will see dozens of sugar layers that look a lot like the concentric rings of an old tree viewed in cross-section.
• Jawbreaker is not meant for the restless person who is always in a hurry. It can take hours to properly consume a jawbone. Remember: suck, lick, whatever but don’t try to bite through the layers. Jawbreakers are made of crystallized sugar which, at times, can be considered the same tooth-shattering hardness as concrete. Be careful, please.
• There have been at least two reported instances where a jawbreaker has spontaneously exploded, leaving its consumer with serious burns requiring hospitalization. One explosion involved a 9-year-old girl from Florida. She left her jaw sitting in direct sunlight and when she took her first lick, the jaw exploded in her face, leaving her with severe burns on several areas of her body. The other explosion occurred on the location of the Discovery Channel TV show MythBusters when a microwave oven was used to illustrate that it can cause different layers compressed inside a jaw breaker to heat up at different rates and thus explode the jaw, causing a massive spray of extremely hot. sweets to spray in a wide area. MythBusters host Adam Savage and another crew member were treated for minor burns.

Happy licking!

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