By:Deeana Saminathan, SPECTRUM Writer
Have you ever wondered how candy is made? How about how it’s able to stay fresh well past Halloween? While candies come in all shapes and textures: chewy like fudge, fluffy like cotton candy, hard like a lollipop and crunchy like rock candy, the method to making these different types of candies follow a similar chemical process (The Sweet Science of Candy making, 2014-2015).
Sucrose is the main component of candy. It is both a carbohydrate and a disaccharide, composed of both glucose and fructose. Intermolecular forces are important in dictating the state of sugar, through mediating the attraction between sucrose molecules. When granulated sugar is mixed with water, a partial number of sucrose molecules separate from each other due to their attraction to the water molecules via intermolecular forces.
To make candy, sugar is first heated to a high temperature so that it melts . The scalding solution is then then cooled into a solution that is supersaturated. The supersaturation is considered unstable, forcing the sugar molecules to crystallize into a solid. The melting process can then be observed when the temperature is increased, causing more sugar to dissolve in water and vice versa. Later, in the cooling process of this solution, due to the formation of chemical bonds that releases energy, more sucrose molecules join in crystal formation (The Science Behind Halloween Candy). The sugar crystals that we observe are due to the arrangement of these sucrose molecules in repetitive patterns extending all three dimensions.
Depending on how this crystallization process is carried out, we can see different forms and sizes of candies. For example, when making rock candy, the syrup is cooled down slowly over many days, while in making fudge, the solutions is stirred on an ongoing basis after the primary cooling period. This constant stirring, is used to prevent large sugar crystals from forming (Science of Candy: What is Sugar? | Exploratorium).
Conversely, to make cotton candy and glass candy, the syrup is cooled quickly to prevent crystallization. For cotton candy, the melted granulated sugar solution is sprayed for immediate solidification, while for glass candy, the candy stays in a non-crystalline structure after forming. For fluffier gummies and marshmallows, gelatin is added to the sugary solutions, giving either a rubbery or a fluffy consistency when whipped (Science of Candy: What is Sugar? | Exploratorium).
We can also introduce other types of candies into the mix by adding other ingredients! Adding fatty ingredients like butter, is crucial in making toffee, where the presence of fatty ingredients prevents crystallization from occurring. This gives the candy its smooth texture and the flexibility. Similar candies include brittles, butterscotches, caramels and taffies (The Sweet Science of Candy making, 2014-2015).
With all this in mind, candy companies spend a collasal amount of money on on research for how to improve their candies! Did you know that candies are created two years prior to the selling date according to the Hershey Company? (Halloween candy Expire, 2017) One of the important properties that they consider are shelf life, also known as the best before date. To extend the shelf life of candies, manufacturers work on many aspects such as changing the time and temperature in which the candy is made, adding ingredients such as antioxidants to avoid oxidation as well as the roasting of nuts that are incorporated within chocolates to prevent oxidation. Manufactured sweets such as caramels, candy corn, jelly beans, and gum can last from six to nine months while chocolate and hard candies can last up to a year. If you want to make your chocolate last longer, a quick tip would be to try freezing your chocolate candy. The frozen chocolate candy is just as delicious, as it provides a crunchy taste and slowly melts in your mouth. To conclude, while candy is delicious, watch your sugar consumption because too much of anything can be bad for your health (Halloween candy Expire, 2017)!
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References
“Science of Candy: What is Sugar? | Exploratorium.” Exploratorium: the museum of science, art and human perception, www.exploratorium.edu/cooking/candy/sugar.html#.
“The Science Behind Halloween Candy.” Science Meets Food, 4 Oct. 2016, sciencemeetsfood.org/the-science-behind-halloween-candy/.http://www.thisisinsider.com/does-halloween-candy-expire-2017-9
“The Sweet Science of Candymaking.” American Chemical Society,www.acs.org/content/acs/en/education/resources/highschool/chemmatters/past-issues/archive-2014-2015/candymaking.html.
FAQs
A supersaturated solution is unstable—it contains more solute (in this case, sugar) than can stay in solution—so as the temperature decreases, the sugar comes out of the solution, forming crystals. The lower the temperature, the more molecules join the sugar crystals, and that is how rock candy is created.
What is the science behind candyfloss? ›
The Science Behind Cotton Candy…
The primary ingredient in cotton candy is granulated sugar, which undergoes a remarkable transformation through the application of heat and centrifugal force. The process begins by heating sugar to its melting point, typically around 320 degrees Fahrenheit (160 degrees Celsius).
What temperature is hard crack candy? ›
Finally, if the candy forms hard, brittle strands that easily break, the candy is at the hard crack stage, between 300°—310°F. Butter toffee and peanut brittle are examples of candies cooked to this temperature.
What were the results of the science experiment with Skittles? ›
Why do Skittles make a rainbow in water? Skittles are made with colourful dyes and sugar. The warm water dissolves this dye and sugar and they move towards a place where there is less dye and sugar, in this case, the middle of the plate! We call this process diffusion.
What is the scientific process of making candy? ›
To make candy, sugar is first heated to a high temperature so that it melts . The scalding solution is then then cooled into a solution that is supersaturated. The supersaturation is considered unstable, forcing the sugar molecules to crystallize into a solid.
What is the true story behind hard candy? ›
The idea for Hard Candy came from a news story producer David W. Higgins saw on 20/20 about young Japanese girls who would lure older businessmen to a location with the promise of meaningful conversation, only to assault and mug the men with a gang of other girls.
What candy turned into gum? ›
Razzles are a candy that once chewed, mix to transform into chewing gum.
Why does saliva break down candy? ›
Saliva contains an enzyme called salivary amylase that breaks down starch (found in carbohydrates) which is a complex molecule to give sugar.
What is the chemistry of candy? ›
In general, candy is made by dissolving sugar into water to create a solution. Granulated sugar, the most common type used in candy-making, is sucrose, a disaccharide molecule made up of glucose and fructose. When you force these two molecules to break apart, a very tasty reaction occurs: caramelization.
What is the sweet science of candy making? ›
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 machine has a heating element that melts the sugar and then spins it rapidly. The spinning creates a lot of centrifugal force, which makes the liquid sugar shoot out through tiny holes in the machine, resulting in thin strands that solidify as they cool down.
How many years does hard candy last? ›
Hard candy - Hard candies can last up to a year when stored at room temperature or in a cool, dry location. Jellied candies - If the packaging has been opened, soft candies should be stored away from heat and light at room temperature (about 70 degrees). Stored in this manner, the candy should last 6-9 months.
Can you bite hard candy? ›
Don't Chew on Them
Hard candies, breath mints, and lozenges are just that: hard. Chewing on them could lead to chipped, cracked, or broken teeth. The key to hard candies is to suck on them and let them dissolve rather than to chew on them.
What is the hardest hard candy? ›
Jolly Ranchers are also the hardest of the hard candies—they're like concentrated and pressurized diamonds of fruity sugar. The endurance factor is also very strong; you can suck on a Jolly Rancher longer than any other candy on this list. It's an all-time classic hard candy.
What is the science behind pop rock candy? ›
Pop Rocks® are sugar candies with tiny pressurized bubbles inside them filled with carbon dioxide gas. When you place Pop Rocks® in water, the sugar coating dissolves in water, and the gas and pressure are released. This also makes a popping noise, and leaves behind the sugar molecules.
What is the science behind candy chromatography? ›
The dyes used to make colored candy can be made up of several colors. These dyes are composed of different compounds that separate during chromatography. The water rising up the filter paper caused the compounds in the candy to spread out in a spectrum.
What is the science behind the Skittles and water Experiment? ›
The coloured sugar that is coating the skittles DISSOLVES in to the water and spreads out due to a process called DIFFUSION. The sugar will always move from the area where there is lots of sugar (next to the skittle) to a place where there is less, so you see the coloured sugar move across the plate.
What is a hypothesis for the rock candy experiment? ›
The hypothesis is that if sugar water is left to evaporate, sugar crystals will form on a string or stick, creating a rock candy treat.
