What are the advantages and disadvantages of pressure cooking and vacuum cooking when making candy?

1. Boil at normal pressure. Advantages: simple process, relatively low equipment requirements and relatively low cost. Disadvantages: Normal pressure cooking takes longer than vacuum cooking, and the temperature is higher, reducing sugar and colored substances are more, resulting in darker color, easy to absorb moisture and melt, which affects the preservation of finished products. 2. Vacuum boiling. Advantages: it can reduce the boiling point of sugar solution and reduce the decomposition and change of sucrose. The product has light color, positive flavor and good preservation. Disadvantages: The process is relatively complicated, requiring more professional equipment and relatively high cost.