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That brings us to the last and most important part of this week: the part where we actually make some candy! Each week, you’ll have the option to make at least 2 different types of candies that bring that week’s…
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…
Hopefully, you had a chance to experiment with caramelizing sugar and learned something new, regardless of the outcome. If you did manage to caramelize sugar, you’ll have seen it transform from a bland white sugar, into a brown liquid with…
Let’s do a quick recap of what we’ve learned so far. To understand what’s going on here, we’re going to have a closer look at our checklist, zooming in on the different steps and explaining what goes on at each…
That brings us to the end of this second week. As was the case in week 1, we’ll end the week by making some actual candy. You can make as little or as much candy as you want. We provide…
Want to learn more about candy? Improve your skills further? Here are a few recommended resources. FoodCrumbles blog: Of course we have to recommend the FoodCrumbles website! On it you’ll find plenty of other articles on specific types of candy.…
Up until now, we’ve been assuming that your candy is made up of primarily white sugar. Even though regular sugar does serve a key role in candy, of course, in reality, it’s not the only ingredient. You’ve already had to…
Welcome curious candy maker! Glad you decided to join the FoodCrumbles Candy Science Course! It’s great to have you here. Hope you’re eager to learn something new and for once and for all get rid of the ‘because we’ve always…
That was a lot of sugary theory. And, you might be wondering. Why do I need to know all this? What’s the use of these relationships between moisture content, temperature and consistency? Well, it’s the foundation of sugar candy! It’s…