🎉🎉👩‍🏫 20% off all of our Food Science courses until Sep-30th. Use the code BackToSchool upon check-out. 👩‍🏫🎉🎉

Archives Lessons

Lab Exercises

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…

Candy Wrap Up

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…

Lab Exercises

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,…

Other common ingredients in candy

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…

Lab Exercises

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…

Forcing & Preventing Crystallization

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.…

Lab Exercises

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…

Recap week 1 & Preview week 2

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…

Caramelization

If you’d just use sugar to make candy, all of that candy would be very sweet. However, a lot of candies manipulate the sugar during manufacturing to reduce some of that sweetness, or even add some bitterness. One of the…

Sugar, Water, Heat & A Thermometer

Welcome to week 2 of Candy Science! Whereas in week 1 we focused on laying the groundwork by discussing carbohydrates and sugar in great detail, we will now slowly transition into candy making itself. In this week we’ll have a…