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    Candy Science

    Candy science - it's a thing! Curious to know what the components are of caramel? What's the difference between caramelization and making caramel? Does the difference between toffee, brittle, and butter-crunch keep you up at night? Here you can find more in-depth information about what components make up each confection.

    You can go to school and study food science with a concentration in candy science! There is also a short summer course available through the University of Wisconsin Madison.

    candy science explores milk sources in caramel

    Milk Sources in Caramel

    Fresh milk, cream, evaporated milk, sweetened condensed milk, dry milk... there are many options for milk sources in caramel making. Find out what's in milk that causes it to make the sweet we all love - caramel!

    candy science looks at what nougat is

    Nougat: Aerated bliss in one bite

    Light and fluffy, this confection is built on whipped egg whites. It's very versatile and can be used for layering in candy bars or as a stand alone confection.

    candy science looks at creating a balanced candy bar

    Candy bars: Creating the balance

    Did you know each layer in a candy bar has to be done in a certain order? They might even require special ingredients between layers for optimal eating pleasure.

    candy science looks at toffee

    Toffee, brittle, or butter-crunch?

    Three words often used interchangeably but actually mean very different things in the candy world.

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    Hi, I'm Hannah! Candy obsessed and making everyone else that way too. I've spent over a decade in the candy industry, inventing sweets and snacks for the grocery store shelves. Now I'm showing you exactly how to make those top rated candies right out of your home kitchen. I want others to realize you can make real candy at home, really easily!

    More about me →

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