Cooking with Chemistry: Hard Candy

Posted on October 31, 2011  Comments (2)

The video by Richard Hartel, professor of food engineering at the University of Wisconsin-Madison, demonstrates how the molten liquid candy cools to form what from a technical standpoint actually is a glass. Unlike window glass made of silica, this tasty glass is made of sugar.

Viscosity describes a fluid’s internal resistance to flow and may be thought of as a measure of fluid friction. Water has very little viscosity (unless it is frozen). Thick honey has higher viscosity (especially if it is cooler – I keep my honey in the fridge and it does not flow very quickly).

As I have said before if I had understood the chemistry behind cooking as a kid I think I would have been much more interested in cooking.

Related: Understanding the Chemistry Behind CookingThe Man Who Unboiled an EggTracking the Ecosystem Within Us

2 Responses to “Cooking with Chemistry: Hard Candy”

  1. John
    November 4th, 2011 @ 3:55 am

    Nice, Thank you for such wonderful information. I hope it would an effective project for my chem class. Thank you for sharing.

  2. The Chemistry of Fireworks » Curious Cat Science and Engineering Blog
    July 4th, 2012 @ 10:23 am

    The earliest documentation of fireworks dates back to 7th century China…

Leave a Reply