All that sugar

All that sugar

Types of Sugar

White sugarBrown sugarPowdered sugarCorn syrupMolassesfructose

Two basic types of sugar

Natural sugar- occurs naturally in foods. Example- glucose (part of blood in part of your body), fructose (found in ripe fruits), honey

Refined sugar- most common names are table sugar and sucrose

MOLECULE OF CHEMICALS ARRANGED IN AN EVEN SHAPE (CRYSTAL)

Table sugar

CRYSTALIZED FROM THE JUICE OF THE SUGARCANE PLANT OR THE SUGAR BEET.

Table Sugar

TABLE SUGAR THAT HAS BEEN GROUND TO MAKE IT FINE AND POWDERY.

Powder Sugar

THICK BROWN SYRUP LEFT OVER AFTER MAKING SUGAR FROM THE SUGAR CANE

Molasses

MIXTURE OF WHITE SUGAR AND MOLASSES

Brown Sugar

THICK, SWEET, AND MADE FROM CORNSTARCH

Corn Syrup

MADE FROM DISSOLVING SUGAR IN A LIQUID

Crystalline Candies

What is the boiling point of a sugar solution?

HOW IS THIS DIFFERENT THAN BOILING POINT OF WATER?

The boiling point of a sugar solution is 234-240 degrees

farenheit

Boiling point increases according to the degree of concentration of

the item you are boiling

AMOUNT OF COMPOUND (SUGAR) DISSOLVED IN A SPECIFIC AMOUNT OF

LIQUIDLESS WATER GREATER CONCENTRATION

Concentration

Interfering Agents used to slow down crystal formation

Corn syrupButterCream of tartar

TEMPERATURE OF SUGAR SOLUTION WHEN STIRRED AND THE AMOUNT IT IS

STIRRED

What else affects crystal formation?

Hints when making candy

After the solution is removed from heat don’t stir it until it cools to 104-108 degrees Farenheit

You must continue to stir until Crystalization is complete

What is the perfect looking candy?

Mixture is dull in colorMixture is formSmoothGlassy look