What process can help prevent large crystal formation in candy making?

Beating the mixture during candy making is a crucial technique to prevent the formation of large sugar crystals, which can lead to a grainy texture in the final product. When you beat the mixture, you introduce air and create a more uniform blend of sugar and other ingredients, promoting the formation of smaller crystals instead of larger ones. This process encourages the sugar to crystallize in a fine, smooth manner, enhancing the overall texture and quality of candies such as fudge or fondant.

In contrast, while quick cooling can also be beneficial in certain situations (such as when making candy with a smooth surface), it does not effectively manage the size of the sugar crystals. Other methods like adding salt may influence flavor but do not specifically target crystal size, and baking at low temperatures is unrelated to the crystallization process in candy making. Therefore, beating the mixture is the most effective method for achieving the desired texture in candies by managing crystal formation.