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All that sugar

All that sugar. Types of Sugar. White sugar Brown sugar Powdered sugar Corn syrup Molasses fructose. Two basic types of sugar. Natural sugar- occurs naturally in foods. Example- glucose (part of blood in part of your body), fructose (found in ripe fruits), honey

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All that sugar

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  1. All that sugar

  2. Types of Sugar White sugar Brown sugar Powdered sugar Corn syrup Molasses fructose

  3. Two basic types of sugar Natural sugar- occurs naturally in foods. Example- glucose (part of blood in part of your body), fructose (found in ripe fruits), honey Refined sugar- most common names are table sugar and sucrose

  4. Table sugar Molecule of chemicals arranged in an even shape (crystal)

  5. Table Sugar Crystalized from the juice of the sugarcane plant or the sugar beet.

  6. Powder Sugar Table sugar that has been ground to make it fine and powdery.

  7. Molasses Thick brown syrup left over after making sugar from the sugar cane

  8. Brown Sugar Mixture of white sugar and molasses

  9. Corn Syrup Thick, sweet, and made from cornstarch

  10. Crystalline Candies Made from dissolving sugar in a liquid

  11. What is the boiling point of a sugar solution?

  12. The boiling point of a sugar solution is 234-240 degrees farenheit How is this different than boiling point of water?

  13. Boiling point increases according to the degree of concentration of the item you are boiling

  14. Concentration Amount of compound (sugar) dissolved in a specific amount of liquid Less water greater concentration

  15. Interfering Agents used to slow down crystal formation Corn syrup Butter Cream of tartar

  16. What else affects crystal formation? Temperature of sugar solution when stirred and the amount it is stirred

  17. Hints when making candy After the solution is removed from heat don’t stir it until it cools to 104-108 degrees Farenheit You must continue to stir until Crystalization is complete

  18. What is the perfect looking candy? Mixture is dull in color Mixture is form Smooth Glassy look

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