The Chemistry of Candy

Marnie Merchant

0522826

Lakehead University

Outline
 1. Introduction
2. Purpose
3. What is Sugar?
4. Crystalline vs. Non- Crystalline
5. Deeper Look into the Chemistry
6. Recipes
7. Favourite Candy Survey
8. Results
9. Curriculum Connections
10. Final Statement

Introduction

The subject of chemistry, although it may not appear to be quite as

obvious to all, is closely related to cooking, baking and creating. Specifically
looking at some confectionary chemistry, there is an amazing versatility of
sucrose, and how (combined with other ingredients) it can make candies as
hard as lollipops, or as soft as fudge. While there is a huge variety of candies
available, they can distinctly be divided into two main categories: crystalline
and non-crystalline. These classifications come from the arrangement of the
sucrose molecules within the candy, which are purposely controlled during
the candy-making process. Before we look further into these two categories,
we need to study how candy is made. The sugar will be combined with other
ingredients and water, and when heated to certain temperatures will
influence the final sugar concentration. When the ingredients are cooled, the
difference in the processes that happen during this time are what determine
the type of candy formed. (Compound Interest, 2014).

Purpose

The purpose of this paper is to provide information about the chemistry

behind candy, which can be used to increase student engagement and
motivation. Connecting the curriculum to topics that students are interested
in can hopefully increase the interest in the science aspect. It is important for
science teachers to model the process of inquiry and scientific literacy, and
using connections to personal topics, can keep the interest of the students
going strong.
What is Sugar?
 Sugar is a molecule composed of 12 atoms of carbon, 22 atoms of
hydrogen and 11 atoms of oxygen (C12H22O11), and is commonly known as
sucrose. Sucrose is composed of two simpler sugars stuck together: fructose
and glucose.

Figure 1: Sugar (sucrose) molecule

When you add sugar to water, the sugar crystals dissolve and the
sugar goes into solution. You can only dissolve a certain amount of sugar in a
fixed volume of water, and when that amount has been reached, the solution
is said to be saturated. Depending on the temperature, the saturation points
are different. The higher the temperature, which is what most candies are
cooked at, the more sugar that can be held in solution. Sugar, water, and
other ingredients are combined at extremely high temperatures to cook a
batch of candy. Because the temperatures are so high, the sugar can remain
in solution even when most of the water has boiled away. (The Science of
Cooking, 2014)

Crystalline vs. Non-Crystalline

Depending on the type of desired candy, will determine if crystals are

favoured or if they need to be stopped from forming. The solidification of
sugar into crystals is key in candy making. There are two main types of
candies- crystalline and non-crystalline. Examples of crystalline candies
which contain crystals in their finished form are fudge, fondant and rock
candy. Examples of non-crystalline candies which do not form crystals are
lollipops, caramels, toffee. (The Science of Cooking, 2014)

Looking at crystalline candies, the sugar solution the candy is made

from is heated to boiling point, then slowly allowed to cool. The cooling point
is where the crystals of sucrose form, making it vey important. The
alignment of sucrose molecules forms large lattices of molecules, which has
a regular repeating structure. The solution must not be stirred right away,
otherwise it will interfere with the crystal formation. Looking at the non-
crystalline candies, the goal in creating these types of candies is to prevent
crystal formation. Interfering agents can be used and added to the sugar
solution, preventing the crystals from forming. This is because the other
sugars disturb the formation and the different size molecules get in the way.
Other chemicals used to interrupt this process are adding acids, which can
break down the sucrose into glucose and fructose, as well as mechanical
interfering agents which include fats and proteins. Non-crystalline candies
are generally heated at a higher temperature because they contain a higher
concentration of sucrose. These candies must be stored in order for the
moisture level of the candies to rise slightly, which re-dissolve any of the
small crystals that have formed. (The Science of Cooking, 2014).

Therefore, the main difference between these difference types of

candies is whether sugar crystals form, and if so, what their size is.

Deeper Look into the Chemistry

In a sugar crystal, the sucrose molecules are arranged in a repeating

pattern which are attracted to each other by intermolecular forces. These
types of interactions bind the molecules together and are weaker than the
bonds between atoms in the molecule. The sucrose molecules will begin to
separate from each other when water is added because they become
attracted to the water molecules through intermolecular forces. (ACS, 2014).
 The first step in dissolving sugar involves the water molecules binding
to the sucrose molecules. The second step involves the water molecules
pulling the sucrose molecules into solution away from the crystal. When no
more solid can be dissolved, and the remainder falls to the bottom of the
container, saturation has occurred. The rate of dissolving is greater than the
rate of crystallization, so because the sucrose molecules are constantly
moving in the solution, the sugar crystals will remain dissolved in the water,
until the solution becomes saturated. (ACS, 2014).

When the crystals can no longer be dissolved in the water, a dynamic

equilibrium solution has been reached. Even though the sucrose molecules
are still trading between the solution and the crystals, the size of the crystals
will remain the same. Le Chteliers Principle helps to explain the
crystallization process. This principle states that a system that is shifted
away from equilibrium acts to restore equilibrium by reacting in opposition to
the shift. When a solution is heated up, the energy of a system goes down.
This is done to help bring the temperature back down because the breakup
of chemical bonds will absorb energy. Once the solution has cooled down, the
sugar crystals begin to form. As stated above, the opposite is true for Le
Chteliers Principle, such that when the temperature decreases, the system
will generate energy to produce more sucrose molecules. (ACS, 2014).

A supersaturated solution is then formed, which contains more sugar

than what can stay in solution. This causes a temperature decrease, the
release of sugar, and the formation of crystals. The cooler the temperature,
the more molecules of sugar can join together. This is how rock candy is
created. With the careful and precise control of temperature, a specific candy
is formed. (ACS, 2014).
 Recipes

White Chocolate Nougat

Ingredients

500g white chocolate wafers

500g mini marshmallows
500g baking jubejubes
1 large rice paper (comes rolled up)

Directions

1. Cut the rice paper in half and find a shallow baking pan that fits the one
half. (you need to put some sort of weight on half the pan to hold it down till
you put the stuff on top)

2. Melt the marshmallows and white chocolate on stove on very very low
heat (this will take a while and will look like a sticky mess but eventually it
melts together nice)

3. Once it's almost melted put the jubejubes in the microwave to warm up (1-
2 minutes) because if you throw them in cold the chocolate will go hard fast.

4. Add the jubejubes to the chocolate mixture and stir once.

5. Pour the mixture on the rice paper. You have to work fast. Use 2 spoons to
spread best you can. Put the other piece of rice paper on top and pat down.
Use a rolling pin to flatten and spread it some more.

6. Once it's done leave it in pan for a few hours. Invert onto a cutting board
and let it sit some more. (if you try to cut it too soon it will stick to the knife)
Wait till the next day if you can or 6hrs at least.

7. Cut lengthwise into 1" strips and then diagonally into little pieces.
Rock Candy

Ingredients

1 cup of water
3 cups of sugar
food colouring
flavour

Directions

1. Heat a cup of water in a saucepan until it boils.

2. Add three ups of sugar, and stir with a spoon.

3. Pour the solution into a glass jar.

4. Dangle a wooden stick into the syrup, and leave it for a few days.
Chocolate Walnut Fudge

Ingredients

cup butter
1 cup semisweet chocolate chips
1 teaspoon vanilla extract
2 cups white sugar
1 (5 ounce) can evaporated milk
10 large marshmallows
1 chopped walnut

Directions

1. Butter an 8x8 inch dish

2. Place butter, chocolate chips and vanilla in a mixing bowl. Set aside.

3. In a medium saucepan over medium heat, combine sugar, milk and

marshmallows. Bring to a boil, stirring frequently. Reduce heat to low and
cook 6 minutes more, stirring constantly. Remove from heat.
4. Pour marshmallow mixture over contents of mixing bowl. Beat entire
mixture until it thickens and loses its gloss. Quickly fold in nuts and pour into
prepared pan. Refrigerate several hours until firm.

Lollipops

Ingredients

12 lollipop sticks
1 cup sugar
cup water
2 tablespoons light corn syrup
4-8 drops food colouring
2-3 drops flavouring oil

Directions

1. Line a large baking sheet with foil. Arrange the lollipop sticks on the
prepared pan, spacing the sticks 4 inches apart.

2. In a heavy saucepan over moderate heat, combine the sugar, water, and
corn syrup; cook, stirring, until the sugar has dissolved.

3. Cover the saucepan, increase the heat to high, and boil the mixture for 1
minute to wash down any sugar crystals. Remove the cover, and boil the
syrup until it registers 310 F on a candy thermometer. Immediately remove
the saucepan from the heat and set it on a wire rack.
4. Let the syrup cool for 5 minutes, then add the food colouring and
flavouring oil of choice; stir until the colour is even.

5. Spoon the coloured syrup over the top end of each lollipop stick, making a
puddle about 2 to 3 inches in diameter. Let the lollipops stand until they are
completely cool and the candy has hardened.

6. Wrap each lollipop in plastic wrap and secure below the candy.

Survey Sample and Results

The following candy survey was given to a group of 18 girls between
the ages of 10-12. The results were grouped and displayed in a table below.

1. What is your favourite type of candy?

a. Sweet
b. Salty
c. Sour

2. What is your favourite texture of candy?

a. Crunchy
b. Smooth
c. Soft
d. Hard

3. How does candy make you feel?

a. Happy
b. sad
c. guilty

4. How often do you eat candy?

a. Once a day
b. 3 times a week
c. once a month
d. never

5. What is your favourite ingredient in certain candy?

a. Chocolate
b. Peanuts
c. Mint
d. Caramel

6. What is your favourite candy out of the following list?

a. Fudge
b. Candy Canes
c. Taffy
d. Caramels
e. Lollipops
f. Nougat

7. What is your favourite candy in the world?

Results
What is your favourite type of a. Sweet (8)
candy? b. Salty (6)
c. Sour (4)

What is your favourite texture of a. Crunchy (5)

candy? b. Smooth (4)
c. Soft (3)
d. Hard (6)

How does candy make you feel? a. Happy (18)

b. Sad (0)
c. Guilty (0)

How often do you eat candy? a. Once a day (4)

b. 3 times a week (12)
c. once a month (2)
d. never (0)

What is your favourite ingredient in a. Chocolate (10)

candy? b. Peanuts (2)
c. Mint (1)
d. Caramel (5)

What is your favourite candy out of a. Fudge (6)

the following list? b. Candy Canes (3)
c. Taffy (2)
d. Caramels (4)
e. Lollipops (1)
f. Nougat (2)

The purpose of this survey was to try and determine what candies
people like the best and why. I tried to ask questions about the flavour and
texture to help narrow down why. Based on the results from 18 girls aged 10-
12, there favourite type of candy is something chocolate, that is hard and
sweet. Based on the samples of the favourite candy to choose from this
would define fudge as their favourite. So what is it about fudge that makes
them love it?

Looking closely into the details about fudge, it is one of the rare
exceptions to the rule that sugar crystals are not desirable in candy. The
texture of fudge comes from the tiny microcrystals that are small enough to
only feel smooth on your tongue. The key component to making the best
fudge is in the cooling, not the cooking. Otherwise the crystals will not form
at the proper time. Instructions must be followed carefully and there may be
no stirring in the cooling phase otherwise it could enhance the seed crystal
formation to soon. (The Science of Cooking, 2014.)

A seed crystal is a surface that sucrose molecules (sugar) can begin to

attach themselves too. As the fudge cools, the crystal seed will grow bigger
and bigger. So by allowing the fudge to stir without cooling, the formation of
these seed crystals will not occur, therefore leaving the perfect texture of
fudge. When the temperature has reached its specified cooling temperature,
the stirring can begin, but must be done quickly. The more you stir, the more
crystal seeds you will get. The difference in these seed crystals is that they
will be tiny resulting in a smooth candy, rather than large crystals resulting in
grainy candy. (The Science of Cooking, 2014).

Curriculum Connections
Grade 9 Academic Science, strand C: Chemistry: Atoms, Elements and
Compounds

Grade 9 Applied Science, strand C: Chemistry: Exploring Matter

Grade 10 Academic Science, strand C: Chemistry: Chemical Reactions

Grade 10 Applied Science, strand C: Chemistry: Chemical Reactions and

Their Practical Application

Grade 11 University Preparation Chemistry

Grade 12 College Preparation Chemistry

Grade 12 University Preparation Chemistry

Grade 12 University Preparation Biology: Biochemistry

Final Statement

The process of making candies is chemistry in action! You shape the

size of sugar crystals to make a variety of textures, whether you can see the
crystals or not. The art of cooking and candy-making tells us a lot about
chemistry. It tells us that the combination of ingredients is not the only thing
that defines a product, but also how they are mixed together that will give us
the end result. The depth you can go into on this topic can vary depending
on the purpose. You can keep it simple, while also going quite in depth. The
material I have displayed above goes into some detail, but could be taken a
lot further for the higher level chemistry grades. Making chemistry fun and
relatable will hopefully engage the students and motivate them to want to
learn more!

Please see attached Video: Making White Chocolate Nougat

References
The Science of Cooking (2014). Whats special about fudge? Retrieved
March 1st, 2017 from
https://www.exploratorium.edu/cooking/candy/fudge-story.html

Compound Interest (2014). The Chemistry of Candy. Retrieved March

1st, 2017 from
http://www.compoundchem.com/2014/10/21/chemistryofcandy/

The Science of Cooking (2014). What is Sugar? Retrieved March 1st,

2017 from https://www.exploratorium.edu/cooking/candy/sugar.html

American Chemical Society (2014). The Sweet Science of

Candymaking. Retrieved March 1st, 2017 from
https://www.acs.org/content/acs/en/education/resources/highschool/ch
emmatters/past-issues/archive-2014-2015/candymaking.html

The Science of Cooking (2014). How is a Lollipop like glass? Retrieved

March 1st, 2017 from
https://www.exploratorium.edu/cooking/candy/lollipop-story.html