What is the main sugar used in most candy recipes?

The main sugar used in most candy recipes is sucrose. Sucrose, commonly known as table sugar, is a disaccharide composed of glucose and fructose. It is favored in candy making because of its properties, which contribute to the desired texture, sweetness, and stability of confections. Sucrose helps in the formation of sugar crystals and contributes to the overall flavor profile of the candy.

The use of sucrose in candy making also allows for better control over the cooking process and crystallization, which is essential for achieving the right consistency in candies like caramels, fudge, and lollipops. Other sugars like fructose, glucose, and galactose can be used in specific types of confections, but they do not have the same widespread application or functional properties in the majority of traditional candy recipes as sucrose does.