Sweet Science: Candy Chemistry

Just in time for Halloween, we’ve scared up two new episodes that highlight the chemistry behind candy.
The videos feature Richard Hartel, Ph.D., professor of food engineering at the University of Wisconsin-Madison. In one video, Hartel carefully 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.

In the other video, Hartel explains how the sugar crystal structure of candy corn gives this Halloween favorite its’ characteristic creamy texture. Check both of the videos out, but be warned — you’re probably going to get a sweet tooth.
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