Archives Lessons

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…

If you’ve tried to caramelize sugar before, chances are, you’ve run into this challenge: crystallizing sugar. While trying to caramelize your sugar, it might start to harden all of a sudden. Crystals form everywhere and it turns into a mess!…

Trying to make a brown, flavorful brittle, such as a peanut or almond brittle? But can’t seem to get the color right? Stuck with a bland brittle? Luckily, there’s a few things you can do to give your brittle more…

Hi! Welcome to our Candy Science Course, it’s great you’re here. In this video, you’ll get to know your instructor (that’s me, Annelie!). Also, have you ever thought about what candy is? Maybe not. You might intuitively know what it…

We hope you now have a better understanding of the field of food science and are excited to look at your food in a different way than you did before. Continue learning about food science In this MINI course we’ve…