What characteristic defines crystalline candy?

Crystalline candy is specifically characterized by having a liquid phase that facilitates the organized formation of sugar crystals. During the cooking process, sugar is dissolved in a solution, and as it cools, the sugar molecules begin to arrange themselves into a well-structured pattern, resulting in a smooth, sweet product. The organized crystal formation gives crystalline candies their characteristic texture and appearance, such as the grainy feel of fudge or the smoothness of fondant.

In contrast, high water content, disorganized crystal formation, and low concentration of sugar do not define crystalline candy. High water content can lead to non-crystalline or amorphous candies, while disorganized crystal formation results in a sugar texture that is more grainy and not desirable in many crystalline candy types. Low concentration of sugar would not facilitate proper crystallization, as sugar is essential for creating the structured crystals that characterize this type of candy.