Compact Science | Sponge Candy Chemistry | Season 1 | Episode 2 | PBS (2024)

FAQs

What are the two main factors involved in the varied textures of candy? ›

Most candies are made from syrup yet their texture can vary substantially. Two factors play a key role: the length of time for crystals to grow, and the way the syrup is handled while it cools down.

Le Chatelier's principle—Heating the sugar mixture to begin making rock candy upsets the equilibrium of the saturated solution, forcing more molecules of sugar to dissolve, breaking bonds and thereby absorbing energy to reduce the stress of increased temperature.

Heating up the solution forces the sucrose molecules to break up and caramelize. But when we do that, the sugar molecules really want to crystallize back into their solid form. Candy-makers use that crystallization process, and some strategic interference, to create the candies that we know and love.

Candy is made by dissolving sugar in water or milk to form a syrup, which is boiled until it reaches the desired concentration or starts to caramelize. The type of candy depends on the ingredients and how long the mixture is boiled. Candy comes in a wide variety of textures, from soft and chewy to hard and brittle.

There are two types of texture used in two-dimensional art: Implied texture (also known as visual texture). Actual texture (also known as real or physical texture).

Noncrystalline candies, such as hard candies, caramels, toffees, and nougats, are chewy or hard, with hom*ogeneous structure. Crystalline candies, such as fondant and fudge, are smooth, creamy, and easily chewed, with a definite structure of small crystals.

The reason why sugar dissolves at a faster rate in hot water has to do with increased molecular motion. The added energy in the hot water causes water molecules to move faster and sucrose molecules to vibrate faster. This added movement tends to make the bonds between sucrose molecules easier to overcome.

The secret behind candy making lies in the skill of manipulating the inherent size and shape of a sugar crystal — more formally known as sucrose. As the compound is heated to different temperatures, it will move through several candy stages until the desired effect is achieved.

The solubility of a substance depends on the physical and chemical properties of that substance. In addition to this, there are few conditions which can manipulate it. Temperature, pressure and the type of bond and forces between the particles are few among them.

The candy coating is made up of coloring and sugar. The coloring and the sugar molecules both have positive and negative charges on them. The water molecule has positive and negative charges so it can attract and dissolve the color and sugar pretty well.

What is crystallization in candy? ›

Crystallization in Candy-Making

To make many types of candy, you start by dissolving sugar in boiling water to make a syrup. If you use more sugar than water, as the syrup cools, sugar crystals can begin to form — this process is called crystallization.

As a result, crystallization can be described as a physical change. No new material is produced during the crystallization process; instead, a larger substance is obtained in its crystal form.

Sugar Daddy is a sucker manufactured by Tootsie Roll Industries that is essentially a moderately hard brick of caramel similar to a Slo Poke, the "All Day Sucker". A bite-sized caramel-flavored jelly bean candy based on the Sugar Daddy is marketed under the name Sugar Babies.

The white stuff we know as sugar is sucrose, a molecule composed of 12 atoms of carbon, 22 atoms of hydrogen, and 11 atoms of oxygen (C12H22O11). Like all compounds made from these three elements, sugar is a carbohydrate.

Depending on the conditions, sugar can create any number of candy textures, from the chewiness of caramel to the fluffy consistency of a marshmallow. The secret behind candy making lies in the skill of manipulating the inherent size and shape of a sugar crystal — more formally known as sucrose.

Here are the top 10 most popular candies in America, according to CandyStore.com: Reese's Peanut Butter Cups. M&Ms. Hot tamales.

Candy, therefore, comes in a variety of textures from soft and chewy to hard and brittle e.g., jelly beans, fudge, toffee, candy canes, lollipops and hard candy amongst others. Other than the boiling temperature, a change in formulation for instance, will affect the texture of the end product.

When making a work of visual art, you should consider the two types of texture, known as physical (or actual) texture and visual (or implied) texture. Physical texture: The physical texture of a work of art refers to its tactile texture that you can feel when you touch it.