BETA
Chapter 1
The chemistry of boiled sugar
Chapter 2
How gummies get their bounce
Chapter 3
From bean to chocolate bar
Chapter 4
The art of stretching and aerating
YOUR GOAL
Master of How candy gets made
Ch 1 · The chemistry of boiled sugar
artiteacher Match the boiling temperatures to learn how sugar transforms into your favorite sticky candies.
artiteacher Boiled Sugar Chemistry
Heat transforms white sugar so bright! Oh, into amber caramel, a new sweet delight!
artiteacher Mass-producing lollipops requires high-speed rotary dies that stamp out thousands of shapes per minute.
artiteacher Confectioners use corn syrup or acids to block crystallization and keep hard candy perfectly smooth.
Fun Fact
Candy glass safety: Hollywood filmmakers use boiled sugar glass for stunt windows because it breaks safely without creating dangerous, sharp shards.
Glossary
crystallization (noun)
The process of forming crystals from a liquid, gas, or solution. Confectioners carefully control this process to determine whether a sweet becomes grainy fudge or glassy hard candy.
The process of forming crystals from a liquid, gas, or solution. Confectioners carefully control this process to determine whether a sweet becomes grainy fudge or glassy hard candy.
Quiz
Which country is credited with popularizing the modern lollipop on a stick in the early 20th century?
Quiz
What chemical compound is commonly added to sour hard candies to give them an intense tang?
Quiz
What classic hard candy was originally marketed in 1912 as a summer treat that wouldn't melt?