1. The Chemistry of Candy

2. The Chemistry of Sugar (Sucrose) Carbohydrate – carbon, hydrogen, oxygen Disaccharide – glucose and fructose bonded together Inversion of sugar forms glucose and fructose Sugar is sweet Sugar is an instant source of energy for the body – sugar high

3. Corn Syrup Starch (a polysaccharide) from corn is broken down into smaller molecules including glucose making a viscous solution (syrup) High fructose corn syrup is made from corn syrup by converting some of the glucose to fructose Fructose is sweeter than glucose or sucrose Problems with too much fructose – Gets converted to fat in the liver and can lead to heart disease – Can cause insulin resistance and lead to diabetes

4. Forms of Candy Crystalline Glass

5. Types of Candy and How They Are Made

6. Rock Candy Pure sucrose crystallized from a super saturated solution Dissolve sucrose in hot water Introduce seed crystals (of sucrose) Cool Formation of large crystals is slow process and requires the seed crystals

7. Fudge Mix together sucrose, corn syrup, butter and chocolate (or other flavoring) and heat Allow to cool Butter and corn syrup control crystallization giving large number of very small crystals

8. Hard Candy – Lollipops, etc. Glasses formed from sucrose plus glucose (dextrose) or high fructose corn syrup or by just heating with some acid (lemon juice) to invert sucrose Heat sugars in water to make a concentrated syrup Pour into molds Cool Liquid solidifies without crystallizing because of other sugars added to the sucrose.

9. Taffy Heat mixture of sucrose, corn syrup, flavoring, fat (butter) and water Cool forming a sticky mass without crystals Pull to introduce air further softening the candy

10. Cotton Candy Sugar is melted in a machine and forced out from a spinning head through nozzles by centrifugal force. Molten sugar cools so rapidly it cannot crystallize and forms tiny threads of pure sugar.

11. Carmelization Sugar is heated so hot that it starts to form new compounds. Some of them are amber in color. Some of them impart a new flavor.

12. Gum Historically made from chicle, a natural gum from tree latex Now made from synthetic polymers similar to those used in rubbers Sugar for sweetening, and flavor added

13. Gummies Made from gelatin (like Jello) – Gelatin is a protein (polymer of amino acids) – Gelatin is made from collagen that comes from animal skins and bones. Mix and heat gelatin, sucrose, corn syrup, coloring and flavoring. Pour into molds Cool