On Food and Cooking

knocked apart in fast-moving surroundings — the total number of crystals formed in a hot syrup will be l ...

competing for the remaining free molecules, the fewer free molecules there are to go around, and so the s ...

allow the syrup to cool before initiating crystallization avoid agitating the syrup while it cools when the ...

glass. Ordinary window and table glass is a noncrystalline version of silicon dioxide. Like this mineral glass ...

candies. Crystalline and glassy candies. Left: When a hot syrup cools slowly enough for the molecules to ...

crystal surface and blocking the way of sucrose molecules. Honey is a natural source of invert sugar, and “invert sy ...

body and chewiness, is less sweet than sugars, and has the advantage for manufacturers of being ...

reactions generate acids, candies that include milk solids are sometimes neutralized with baking soda. ...

are cut and dried. Candy Colors Many candies are intensely colored to strike the eye as strongly as th ...

acidity, while malic, lactic, and fumaric acids are slower to register on the tongue. Kinds of Candies It’s co ...

lollipops, and so on. Hard candy is made by boiling the syrup high enough that the final solid wi ...

The more sugars and the less water a candy contains, the harder its texture. Glucose sugars an ...

Candy canes and after-dinner mints are common examples of such confections. An opaque but satin-or silk- ...

1904 World’s Fair in St. Louis. Brittles Brittles are also cooked to a very low moisture content, ...

These very similar words mean somewhat different things, and aren’t always used consistently. Caramelizat ...

many preparations. But cooks use the same word to mean the combination of caramelized sugar and various milk ...

content than hard candies, a large proportion of corn syrup, and the presence of milk casein proteins. ...

crystalline, less dense, less chewy version. Caramels made with dairy products owe some of their fl ...

out into countless shapes. “Sugar work,” as such preparations are called, goes back at least ...

practically no water left. Any residual water can cause crystallization and milkiness by making it easier for the ...