Read through the article on this site: https://www.steampoweredfamily.com/candy-science/
Answer the following questions about sugar and candy making.
1.What two monosaccharides make up sucrose?
2.What is caramelization?
3.What is supersaturation? (may need to go look back at the slide deck)
4.What is the difference between crystalline and non-crystalline (amorphous) candies?
5.What are two crystallization interfering agents?
6.What temp are the caramels we know today made at?
7.For the 7 stages listed in the article, give me the name, the temp, the sugar concentration, and the type of candy made in this stage.
8.What happens to sugar above 350℉?