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Candy Science

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SAMPLE LESSONS

Fixing crystallization while caramelizing sugar Sample Lesson

Giving color to WHITE brittle Sample Lesson

INTRODUCING CANDY MAKING

Welcome 4 Topics

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Meet Your Instructor & Definitions

WK 1 - SUGARS

Introducing carbohydrates & sugars 9 Topics | 1 Quiz

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Let’s start at the beginning: carbohydrates

Corn syrup / Glucose syrup

Honey, Maple syrup, and other Syrups

Sugar Replacers

Carbohydrates & Sugars

Caramelization 2 Topics

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How to caramelize sugar

Optional: Chemistry of Caramelization

Lab Exercises 4 Topics

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Lab 1A – Comparing sugars

Lab 1B – Simple caramel sauce

Reviewing: Caramel sauces

Recap week 1 & Preview week 2

WK 2 - COOKING SUGAR

Sugar, Water, Heat & A Thermometer 4 Topics | 1 Quiz

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Sugar, Water & Heat

The Boiling Point – And why you need a thermometer

Sucrose state diagram

Sugar, Water, Heat

Controlling texture by controlling moisture 3 Topics

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Cooking Sugar Syrups

Textures & Stages of sugar syrups

Optional: Controlling caramel texture

Lab Exercises 3 Topics

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Lab 2A – Cooking sugar syrups

Lab 2B – Researching (and making) brittles

Lab 2C – Researching (and making) caramels

WK 3 - CONTROLLING CRYSTALLIZATION

Forcing & Preventing Crystallization 6 Topics | 1 Quiz

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Crystalline vs. Non-crystalline candies

To crystallize you need to supersaturate

The state diagram & Crystallization

Encouraging crystallization

Preventing crystallization

Quiz – Sugar crystallization – Candy

BONUS: Preventing crystallization during caramelization

Lab Exercises 3 Topics

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Lab 3A – Making fondant

Lab 3B – Making fudge

Lab 3C – Making rock sugar

WK 4 - IT'S NOT JUST ABOUT SUGAR

Other common ingredients in candy 5 Topics | 1 Quiz

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Egg whites – add air

Butter & Other fats

Gelatin (and other gelling agents)

Optional: Air – Pulled Candy

Other ingredients in candy

Lab Exercises 2 Topics

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Lab 4A: Impact of milk on caramel sauce

Lab 4B: Making marshmallows

WRAP UP

Further Learning