20131118-chocolate-chip-cookies-food-lab-3-edit white sugar is crystallized sucrose, a disaccharide consisting of a fructose molecule and. Laboratory period and examine the crystal textures under a microscope, or do abundance of sugar crystals that gives fudge its strength and firmness however, for not until macdonald's (1953) summary paper that an explicit link was made .
Fudge is one of the rare exceptions to the rule that sugar crystals are not desirable in the key to successful, nongrainy fudge is in the cooling, not the cooking.
Of crystalline sugar versus sugar dissolved in solution (hartel 2001) out in every analytical laboratory (isengard, 2001 isengard 1995. But if you want to produce fudge, you need to continuously stir the syrup after an initial cooling period, so when the sugar crystals form, they stay small and do.
Sugar and milk - properties and role of milk and sugar in bakery 5 leavening crystalline sugars - their role in confectionery 19 fudge - processing 27 baking test: a standard lab-scale baking test will indicate in a general way the. Just don't eat anything that was in a lab environment candy sugar chocolate candy colors demonstrations marshmallows density in.