Which of the following is a characteristic of crystalline candy?

Crystalline candy is defined by its specific structure, characterized by organized sugar crystals that create a smooth texture. The presence of interfering agents, such as corn syrup or acid, is essential in the candy-making process as these agents help prevent the sugar from crystallizing too much, allowing for the formation of desirable organized structures. This balance enables the candy to achieve a pleasing texture while also controlling the size of the sugar crystals.

In contrast, other characteristics associated with candy types differ from this definition. Smooth textures without form typically describe non-crystalline candies, which rely on a completely different approach to sugar crystallization. A chewy texture indicates a different structure, usually seen in gummy or taffy candies that do not focus on crystal formation. Finally, a low sugar concentration is not a defining feature of crystalline candy; instead, crystalline candies often have a high sugar concentration since sugar is foundational to their structure. Therefore, the essence of crystalline candy lies in its organized structures that arise from the crystallization of sugar, supported by interfering agents.