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When you ask a question during the course, we try to answer them in the relevant lesson or topic. However, some questions are too all-encompassing, or just don’t fit anywhere. In some cases, I’ll give a 1:1 answer. In others,…
We’ll kick off this week by crystallizing our own sugar to understand and look into the two key concepts behind sugar crystallization: supersaturation and crystal growth. Whenever you want to crystallize sugar, whether it’s to make rock sugar, or a…
In week 1 we just cooked sugar in water until a desired temperature. This syrup remained transparent and sweet. Nothing really changed except for the viscosity and the final thickness of the syrup. That’s going to change this week! We’ll…
Welcome to week 2. To kick off, here’s a quick intro of what you can expect to get out of this week. Transcript Hi there. Welcome to week two of Candy Science. I hope you managed to complete week one…
In this last week we’ll cover one more core concept for making good candy. As a matter of fact, we’ve come across it several times during the past few weeks already. It’s about time we dig into crystallization in more…
And that brings us to week 3! Watch the video below to see what we’ll be discussing this week and why this new piece of knowledge will help you make better candy.