Hard Candy Chemistry

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 150°C (300°F) 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.

Advertisements

Tags: , ,

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


%d bloggers like this: