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Science of Candy: Pralined Almonds Recipe
Exploratorium — In this recipe, sugar breaks down into, well, something else. The process is called caramelization, and even Ph.D. chemists dont exactly understand it. But its good. Caramelizing isnt especially tricky. Caramelizing dry sugar is one of the ...More…
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Science of Candy: Lollipops Recipe
Exploratorium — Lollipops look like big crystals, but the fact is that sugar crystals are the enemy of successful lollipops. Well show you how to keep those pesky crystals at bay. Find out how making lollipops is similar to making glass. See how they make ...More…
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Science of Candy: Caramels Recipe
Exploratorium — The caramel color of caramels comes from a reaction between the sugar and the protein in cream. Called the Maillard reaction, its the same chemical process that happens when you toast nuts, barbecue meats, or put on self-tanning lotion. It seems ...More…
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Science of Candy: Rock Candy Recipe
Exploratorium — When you make rock candy, you can see the shape of sugar crystals on a giant scale. The key is giving them lots of time (about 7 days) to grow. As the water evaporates, sugar crystals form on the string or stick, and the shapes that they form ...More…
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Science of Candy: Fudge Recipe
Exploratorium — Fudge is a crystalline candy, which means that, unlike lollipops, caramels, and taffy, crystal formation is desirable in this recipe. Tiny microcrystals in fudge are what give it its firm but smooth texture. The secret to successful fudge is ...More…
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Science of Candy: Saltwater Taffy Recipe
Exploratorium — Saltwater taffy is a candy and an upper-body workout all in one. To give it its light but chewy texture, youll be pulling it, and pulling it, and pulling it for up to 15 minutes. Still want to make it? Heres a recipe! More about taffy. Use a ...More…
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Equivalents and Measures
Exploratorium — Equivalents and Measures Tables - - - Science of Cooking - - - Webcasts - - - Ask The Inquisitive Cooks - - - Share & Discuss - - -More…
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Science of Candy: Supercooled Water Drops Activity
Exploratorium — During candy making, a single sugar crystal can cause an entire batch of sugar syrup to crystallize, just as a single ice crystal in this activity causes an entire water drop to freeze. Use the eye dropper to place six or more small drops of ...More…
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Science of Candy: The Cold Water Test
Exploratorium — As a sugar syrup is cooked, water boils away, the sugar concentration increases, and the temperature rises. The highest temperature that the sugar syrup reaches tells you what the syrup will be like when it cools. In fact, thats how each of the ...More…
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Science of Candy: Lightning in Your Mouth Activity
Exploratorium — Crunching on a wintergreen LifeSaver® makes a miniature lightning storm in your mouth. Go into the dark room and wait until your eyes adjust to the dark. Bite down on a wintergreen candy while looking in the mirror. (This is one of the few times ...More…
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Science of Candy: Monster Mallows activity
Exploratorium — In the microwave, an ordinary marshmallow will puff up until its enormous! Ancient Egyptians made a puffy white treat out of honey and the dried, carrot-shaped root of the marsh mallow plant, which grows in fields and swamps. Today we still call ...More…
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Science of Candy: Visit a lollipop factory!
Exploratorium — The first thing you notice when you walk in the place is the wonderful smell. That smell is a mixture of 60% corn syrup and 40% sugar, steam-cooked to 310° F, or hard-crack stage. The hot candy dribbles out of the boiler onto a metal table. To ...More…