Salted Caramels and Sugar Structures

Caramel cooking, by La Mia Cucina

So, I spent a delightful afternoon celebrating the end of the semester helping my friend Nora make her signature salted caramels, which she gives her lucky family every year for Christmas.  While we watched the sticky sweet solution bubble away, she asked me what happens to the sugar to make caramel sticky and fondant, her other favorite holiday candy,  so smooth?

I knew that we could find the answer in the science of sugar molecule structure, different methods of cooking, stirring, and cooling sugar syrups result in different sugar structures when the candy cools.  Continue reading

Advertisements