Hard Candy Chemistry [SCIENCE!]

Richard Hartel, Ph.D., professor of food engineering at the University of Wisconsin-Madison boils a mixture of sugar, water and corn syrup at temperatures over 300 degrees Fahrenheit to produce hard candy. The video demonstrates how the molten liquid candy cools to form what from a technical standpoint actually is a glass. Unlike window glass made of silica, this tasty glass is made of sugar.

[Via Neatorama]


One Response to Hard Candy Chemistry [SCIENCE!]

  1. I've done this in Culinary school. You can even sculpt the sugar as it cools. It's fun! One caveat: molten sugar sugar sticks to skin like napalm, and feels as hot. Be careful when handling. :)

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.