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USD Chemistry and Biochemistry

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Wednesday
Jan092013

Candy Making and Chemistry

Yesterday was our first cooking experience in Florence.  The class is not designed to be a cooking course per say although it never hurts to reinforce our lecture material with some hands-on activities.  How does fat in cocoa butter behave when tempered?  How does crystal size impact the texture of fudge?  Many of these questions can be answered using fundamental principles of chemistry.  I digress.  Anyway, the students were broken-up into 6 groups and assigned fudge, caramel, or taffy.  We converted our recipes into metric one day earlier so everybody was ready when the entered the "lab".  I am happy to report that all groups made candy!  There were no scorched pans or burnt sugar other than intentional caramelization.  Our fudge groups were challenged to produce a fudge with a creamy consistency.   Our end products were not perfrect but they were tasty.  The caramel was toffee like but exceptionally flavorful.  Lastly, our taffy groups produced two varieties:  a simple vanilla and an almond vanilla.  Both were excellent; not Jersey Shore quality but excellent.  Below your can see some images of students learning chemistry.  We were lucky enough to have professional cooking space through the Apicius school.  Apicius is an international cooking school located here in Florence; several students expressed interest in possibly returning to Apicius to undertake a semester-long course in cooking.  

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    Peter M. Iovine - Science of Food and Cooking Blog - Candy Making and Chemistry
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    Peter M. Iovine - Science of Food and Cooking Blog - Candy Making and Chemistry

Reader Comments (3)

Such a lovely recipe shown here.We Like it. this will be help ful for my students.many thanks

September 9, 2013 | Unregistered CommenterBillsimp

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July 22, 2016 | Unregistered CommenterJames Kemp

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