One of the most frequent questions I get is, “What program do I use to make all of my pictures?” I thought I’d devote a little time to share this information with all of you. After using many photo editing software programs over the years, I stumbled upon a relatively unknown software (at the...
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You’ve learned how important crystals are to the creation of hard candies like butterscotch and peanut brittle and soft candies like fudge, but are there any times when you would want a candy without ANY crystals at all? Well, the candies I just mentioned all have one specific property about them (and it’s not...
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Let’s review a couple of things before we dive into another way to change the texture of candy. First of all, you learned the following rule in Part I of How To Teach Science With Candy: THE MORE WATER A SYRUP CONTAINS, THE SOFTER THE CANDY WILL BE This rule has to do with...
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Last week you learned that nearly all of the candy we know and love comes from a heated solution of sugar and water. But even with these few ingredients, cooks have learned how to manipulate several of the variables in the cooking of this solution. However, the temperature of the syrup not only affects...
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Whether you prefer lollipops or peppermints, cotton candy or caramels, they all share the most simplistic list of ingredients – sugar and water. Scientists (aka – “cooks”) have spent lifetimes learning how to melt, stir, heat, and cool down this syrupy solution to produce all of the candies we know and love today. Think...
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