Clear Hard Candy

In the picture

1. 1Clear syrup in the pan: sugar and water heated together
2. 2Thermometer in the pan: shows how hot the syrup is
3. 3Bottle of glucose syrup: a thick syrup added to the sugar mixture
4. 4Sugar crystals on the marble slab: solid sucrose grains that can form in candy
5. 5Lollipop mold tray: hot syrup poured into shapes to cool

Examples

• A clear lollipop
• A glassy mint drop

Quiz: Clear Hard Candy (Age 15)

1. 1

   What does heating the sugar syrup do that helps the candy harden?

   • It removes water so the syrup becomes concentrated enough to harden.
   • It adds glucose crystals that make the candy grainy.
   • It cools the syrup before it is poured into molds.
2. 2

   Why is glucose syrup added to the sugar mixture?

   • It puts water back into the syrup to keep it liquid.
   • It gets in the way of sucrose crystals so they cannot re-form.
   • It makes the syrup boil at a lower temperature.
3. 3

   If sucrose crystals re-form while the candy cools, what would the candy be like?

   • Less sweet but still hard.
   • Grainy instead of clear.
   • Clear but softer.

The answers, each with its explanation, are in the app. This lesson has left the free week, so its quiz is part of the subscription.