Category
Candy Science
Understanding Sugar Stages: The Cold Water Test Explained
Before digital thermometers, candy makers judged a syrup's stage by dropping it into cold water. Here's how the classic cold-water test works, and how it maps onto the temperatures on a thermometer today.
The Science of Caramelization: What Actually Happens to Sugar
Caramelization turns plain white sugar into hundreds of new flavor compounds and a deep amber color. Here's what's actually happening at the molecular level, and why it's easy to go from perfect to burnt in seconds.
Common Candy-Making Mistakes and How to Avoid Them
From grainy fudge to candy that never sets, most candy-making problems trace back to a handful of repeat offenders. Here's what usually goes wrong, and the fix for each.