Hard Candy Chemistry!
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- Опубликовано: 25 окт 2011
- Richard Hartel, Ph.D., professor of food engineering at the University of Wisconsin-Madison boils a mixture of sugar, water and corn syrup at temperatures over 300 degrees Fahrenheit to produce hard candy. The video 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.
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Would be watchable if some "artiste" wannabee hadn't been allowed to inflict their ultra-cuteness on it...
Wow. Makes me understand a bit more.
I made candy from isomalt but poured it directly into my mold and the next day they look like they are melted.
Thanks now I do actually understand it more!
after it has hardened to the glass state, can it be heated again to soften or melt it?
very nice video!! I really did not know how to make hard candy as yoy did, thank you!!!
I luv how the candy came out the rollers
what kind of acid is that?
😏
Lsd lemon drops
Malic acild
Imagine it was not edible
I want to do this at home!
Is that an induction cook top? If o, I need to cook candy to a hard crack (300 degrees), how would I utilize the induction? It usually takes about an hour to reach 300 degrees so that the water boils out. If the induction unit is cooking faster, how will I know if it has achieved the hard crack needed for hard candy? Thank for your assistance!
i need your help were can i purchase on line the spray to harden the sugar piece so it dont get sticky please send me the link thank you so much keep up the good work
Where can these machines be purchased? I've looked all over the web but can seem to find any for sale.
What will be the difference, with or without adding corn syrup?
What can I use and when to give it more shelf life and stop from melting ?
Quick question - would Hollywood effects sugar glass be made this way?
You can also get the color and flavor with Kool Aid powder.
Thank you Richard. Do you have some website you can recommend where good, but second hand (less expansive) mould machines and probably a small tumbler barrel can be purchased? A lot of people are using silicone moulds lately.... do you think this would avoid having to tumble the candy to get rid of the sharp edges? Also, I have been looking into copper pots... I have read that actually cooking in copper pots that do not have a stainless steel barrier between the cooper and the food is bad... is this true? I must say I agree with other people here... the teeth chomping down on every cut... is quite annoying... Not intended to be a rude comment though!
I guess it would be better if the flavoring is added during the boiling process
No you add it at the end other wise you will boil out the flavor. You can also stretch this as well to give better color and put air in to the mix which makes for a better candy.
Nice !!!
Why use liquid glucose? I don't know different corn syrup and liquid glucose.
Where can I get one of those mold crank
I hope you can help me, is there anyway I can reserve hard candy and a craft project?
Can one use sugarcane juice,instead of crystal sugar?
Why does my sugar turn golden color as it’s cooking. I keep it on a low heat but at 160 degrees it starts to turn color?
How to make hard candy for last with 2 year expiration date? without melted affect?
Once the candy is done, how do you keep them from sticking to each other?
It depends on the relative humidity. Keep it in low humid area, or pack immediately.
can I get measurements for the ingredients?
I want to ask you about making candy....how do you make candy hard?
I make a candy of liquid glucose but it is melted.....so can you tell me what do I do to make the candy hard?
Please I have also a request for u please please please tell to muskan khan please how to harden a candy🙏
Ya I don't know to melt glucose water and sugar
This video is the most UN scientific candy making video I've found.
What kind of pan?
What kind of thermometer?
Ingredient AMOUNTS?
I give you a C- Doctor Hartel.
I give you an E- john barrett
You've got your mobile device and wifi but you don't even spend a minute to search it with Google??
And you think you're a master and has enough qualifications to speak like a boss when you know nothing about candy making
Please suck up your mouth with candy
Thanks
@googolplexbyte Yeah, they should've used SI units.
Yummy!!!
Weights or measures of the ingredients ??
Also was that Citric acid ?
Thats what Im sayin lol
Where can I get copper pans like that
Sir what is tha amount to be taken and its ingredients done?
Please I need this machine.help me sir how should I buy ?
why did you add acid??? Really wanna know that one.
It's citric acid, it adds taste to the candy! I've watched several of these candy videos and all have used it, one person said that even if the candy was banana flavoured it wouldn't taste that good unless you added citric acid.
Citric acid adds sour taste. The more you use, the more intense the sour flavor
acid prevents the formation of crystals. It keeps the candy from tasting gritty--i.e. full of sugar crystals instead of a smooth syrup.
well citric acid is commonly used in candy making to make it sour, so yea, acid
🙏🏾Thanks
Tumble the candy in powdered sugar (icing sugar).
ACID? He said ACID? :O
Or psilocybin. Take your pick 😄
yea maaaaaaaaaan
Measurements? Social distancing. Good a time as any to try this.
which acid is added during cooling
Citric acid
Can you use food coloring?
You can use printer color ink
I've tried once and unexpectedly I'm still alive until now
He seems nice
why did you not evenly disperse the flavoring and coloring?
I wish he would've answered this question
He obviously did, just not on camera. The mass is very light colored when he adds the coloring and flavoring. Then it cuts to the mass being much darker, implying that he worked the additions into the candy.
Whts the ingredients count??
yum
Why acid?
hello~~~ y my candy still sticky when i finished....
Davina wong - cook it longer
wat acid is that?
themba matela citric acid for sour flavor
thanks mate..
Ingredients please
Corn syrup isn't that a product of Corn ?
He added "acid". >.>
Candy doesn’t make sense fun. Science just makes candy boring.
from GTIIT
i need those gloves.
chomp! lol
Ok.
Cool, but the chomping teeth are very irritating!
Agreed. Totally unnecesary.
Great video, interesting science. The tooth-chomping animation was distracting and annoying, though. Can't win 'em all?
amazing a chemist who doesn't give a shit about Stoichiometry, why you didn't tell the maximum amount of water to crystallize?
1. Because he doesn't want it to crystallize
2. Because the all the water boils off before the sugar gets to temp anyway
STOP! You've made 200 times more hard candy than anyone wants to eat!
WTF is Fahrenheit?
Temperature
not scientific at all, didnt explain what the stages are best for, didn't say if it was citric or ascorbic acid, and your candy is way too wet. its gonna be sticky and soft. can already tell by the look of it when it dropped on the sheet tray. a real candy maker rather than some phd would have done a much better job. go watch them.
Ambiguous very unprofessional
Sound effects are absolutely idiotic.