Archives Lessons

Remember that so far, we’ve only been discussing very simple ice creams. Popsicles. Ice cream made with just sugar and water, and maybe some alcohol or salt. These ice creams are simple because all the ingredients we’re adding to the…

And that’s a wrap for the theory of this first week. So far, it may make sense theoretically, but you may be wondering, so how does this work in ice cream? How can I use what I learned? Well, that’s…

And that’s a wrap! You’ve completed the complete candy science course. Hopefully you’ve been able to learn a lot, but in theory as in practice. Did you make candy? Experimented with some different variables to understand candy even better? We…

Of course, we won’t forget about the lab exercises. It is time again to actually make some candy to see how this theory plays out in practice. You can decide how many exercises you do. Try one, or do several,…

We’ve covered a lot of ground in the past 3 weeks. However, just about everything we discussed revolved around sugar: the different types of sugar caramelizing sugar boiling sugar crystallizing sugar And yes, sugar plays a crucial role in sugar…

And that’s a wrap for this week’s theory. Quite a lot isn’t it? This is the last big bunch of theory though. Next week we’ll focus on bringing it all together and wrapping up. As always, the theory becomes a…

And that brings us to week 3! So far, we’ve discussed what sugars are, and zoomed in on the interaction between sucrose + water + heat. Candy making almost always starts with dissolving and cooking sugar to a specific temperature.…

Ok, time to bring some of this to life. Time to make some candy! Again, we have a few exercises from you to choose from. None of these are obligatory, but, you can’t become a candy scientist if you’ve never…

With that, we’ve reached the end of the first week! It’s the most theoretical week of the course in which we’ve laid down the foundations for the weeks to come. We’ve looked at carbohydrates, and what they are. Next, we…