Crystallization, Sugar, and Fudge Lab - 840 Words

Brittany Gecik Dr. Sowa Experimental Foods Lab February 13, 2013 Crystallization, Sugar, and Fudge Lab Report Introduction: Controlled crystal formation is important to acquire a certain texture in crystalline candy. Crystalline candies are smooth, creamy, and easily chewed with a definite structure of small crystals that resemble tiny snowflakes. Examples of crystalline candies are fondant, fudge, and penuche. When a concentration of sugar is higher than 121 degrees Celsius, it is an amorphous or non-crystalline candy, these are candies formed from a sugar solution that does not crystallize such as peanut brittle, and caramel. The purpose of this lab is to understand how temperature influences the texture, and firmness of†¦show more content†¦What I did try from the fondant we made it had a gritty like consistence slightly resembling sand, very hard to chew, and suck to our teeth. It was extremely molar impacting. The reason for the yellow glossy color and large crystals was because we over cooked the fondant. It was more like a rock candy then a fondant. The reason why we believed it t urned into an amorphous candy was because the thermometers we were using for both