Other variables can be introduced to control the size of the condense crystals and resulting to the mouthfeel of the candies. Variables might include seeding the solution with undissolved sugar crystals, changing the temperature at which agitation is begun, and adding invert sugar. The size of the added crystals during seeding serves as a pattern for the crystal size in subsequent graining and allows the confectioners to control the finished particle size. Undissolved sugar will also seed the solution, leading to undesirable crystal formation. This can be prevented by allowing condensing steam to dissolve residual sugar. Temperature varying of the syrup when agitation begins allows a great deal of control over grain size. To obtain larger crystals, agitation should begin at higher temperatures. Smaller crystals are obtained by agitating at lower temperatures. The two extremes of this range of temperatures are usually avoided to prevent the finished candy being too gritty or lacking body.
Sucrose is a disaccharide consisting of one molecule each of glucose and fructose. Breaking this bond will yield a mixture of glucose and fructose monosaccharides known as invert sugar. When invert sugar is present in a batch of candy, it tends to reduce the grain size. At higher levels, the invert sugar can even prevent crystal formation to yield a mutable sugar glass such as hard candies. Adding invert sugar allows confectioners to include the exact amount needed to control crystallization. The desired amount of invert sugar can be obtained by using invert-containing ingredients such as glucose syrup. Glucose syrup is partially hydrolyzed tapiocal starch. The degree to which the starch is converted into a syrup containing these reducing sugars is that syrup's dextrose equivalent (DE). The higher the DE, the sweeter the syrup is. The lower you go, the more viscous it is. Higher DE glucose syrup also tend to pick up moisture more quickly and increase browning, and they are better at preventing crystallization. 42 DE Glucose syrup is used in high-boil candies like caramels and hard boil. DE is not representative of the carbohydrate profile, same DE but changing the carbohydrate profile will change performance. The high maltose has less tendency to browning when cooked at higher temperatures than higher dextrose. It also gives the finished hard candies a drier surface