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 zoomed in on a range of different sugars that you might use in your candy making process. A lot of these sugars are used in making candy and you’ll see several of them later on in the course.

Understanding what sugars are and how they’re different will help you understand candy making.

In the next week, we’ll focus more on just one type of sugar: regular sugar. We’re going to look at how we can play with temperature and water to create different types of textures and consistencies with sugar.

Video recap & preview

In the videos below you can watch the recordings of one of our live sessions. During these sessions we highlight some of the most important topics of the class. We discuss a slightly different aspect, to help you learn even more effectively.

In the video on week 1 we:

• recap carbohydrates – 2:30
• discuss sucrose in more detail – 5:42
• explain how corn syrup is made – 9:52
• highlight how candy making = sugar manipulation – 13:36

In the video on week 2 we:

• explain how sugar dissolves in water – 0:00
• explain how heat influences the solubility of sugar in water – 2:35
• discuss the solubility & boiling point elevation of sugar – 5:52
• look at the textures of sugar syrups cooked to different temperatures – 10:00