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Candy Making – Mini

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$ 0,00

πŸŽ‰πŸŽ‰πŸ‘©β€πŸ« 20% off all of our Food Science courses until Sep-30th. Use the code BackToSchool upon check-out. πŸ‘©β€πŸ«πŸŽ‰πŸŽ‰

Candy Making – Mini

$ 0,00

In this free email mini series we’ll be showing you how to troubleshoot 3 common problems when making sugar-based candy! Of course, we’ll be using science to explain just exactly what happened!

Challenge 1: When caramelizing sugar, your sugar crystallizes πŸ€”! Making a mess. What to do? And why? (Not an uncommon problem on the Great British Baking Show!)
Challenge 2: Your nut brittle turned out bland, not brown. How to fix it?
Challenge 3: Your soft and chewy caramels (or barfi for that matter) have turned out rock solid πŸͺ¨πŸ¬. What went wrong? And why?

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