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...
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...
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...
In past entries, we have explored the concepts of starch, flour, gas production with leavening agents and how all of this affects the baking of dough. Last week, we even looked at how cookies spread out during baking and firm up as they cool. The “hidden mysteries” that exist within the kitchen should not...
Every family has their own favorite desserts. Some families enjoy the creamy coldness of ice cream, some are happy with a fresh bowl of fruit like strawberries, and other families come from a deep tradition of baking. This week, we pay homage to all those families who pull out their mixing bowls and crank...
Last week, we took a brief look at the science of ice cream. And why should we limit ourselves to this creamy dessert when we can add so many different toppings? I know that everyone has their own favorites – peanuts, chocolate, sprinkles, anchovies, etc. By far, my favorite topping on ice cream HAS...