candies.
Crystalline and glassy candies. Left: When a
hot syrup cools slowly enough for the
molecules to cluster together, they form
tightly organized crystals. Right: When a very
concentrated syrup cools quickly and traps
the sugar molecules in place before they can
cluster, they solidify into a disorganized,
noncrystalline glass.
Invert Sugar The original interfering agents
were glucose and fructose, or “invert sugar”
(p. 655). When heated along with a small
amount of acid (often cream of tartar),
sucrose is broken down into its two
components, glucose and fructose. Glucose
and fructose interfere with sucrose
crystallization by bonding temporarily to the