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