Candy Making Chemistry
The Sweet Science of Candy Making
Have you ever wondered about the mysteries behind the unique textures in candy? It is because of the chemistry behind candy making that we are able to consume a variety of textured candy such as rock candy, fudge and glass candy. Despite only using boiled water and sugar, the type of candy formed is dependent on the presence of sugar crystal formation and its size. At a molecular level, sucrose molecules form a small crystal that is orderly arranged in three dimensions.These molecules are attracted and held together by intermolecular forces. However, when water is added to the granulated sugar, the sucrose molecules begin to dissociate from one another due to the attraction of intermolecular forces
Have you ever wondered about the mysteries behind the unique textures in candy? It is because of the chemistry behind candy making that we are able to consume a variety of textured candy such as rock candy, fudge and glass candy. Despite only using boiled water and sugar, the type of candy formed is dependent on the presence of sugar crystal formation and its size. At a molecular level, sucrose molecules form a small crystal that is orderly arranged in three dimensions.These molecules are attracted and held together by intermolecular forces. However, when water is added to the granulated sugar, the sucrose molecules begin to dissociate from one another due to the attraction of intermolecular forces