candies Crystalline and glassy candies Left: When a hot syrup cools slowly enough for the molecules to cluster together, they form tightly organized crystals Right: When a very concentrated syrup cools quickly and traps the sugar molecules in place before they can cluster, they solidify into a disorganized, noncrystalline glass Invert Sugar The original interfering agents were glucose and fructose, or “invert sugar” (p 655) When heated along with a small amount of acid (often cream of tartar), sucrose is broken down into its two components, glucose and fructose Glucose and fructose interfere with sucrose crystallization by bonding temporarily to the crystal surface and blocking the way of sucrose molecules Honey is a natural source of invert sugar, and “invert syrup” is an artificial preparation of a glucose-fructose mixture Thanks to their fructose content, both honey and invert syrup readily caramelize and can cause undesirable browning in some sweets Acid-inverted syrups brown less because their acidity slows caramelization Corn Syrup Because acid treatment of sucrose is somewhat unpredictable, most modern confectioners instead use corn syrup, which is an especially effective inhibitor of crystallization, and doesn’t readily caramelize The assorted long glucose chains form a tangle that impedes the motion of both sugar and water molecules and makes it more difficult for the sucrose to find a crystal onto which to fit The glucose and maltose molecules interfere in the same way that invert sugar does Corn syrup also provides ...crystal surface and blocking the way of sucrose molecules Honey is a natural source of invert sugar, and “invert syrup” is an artificial preparation of a glucose-fructose mixture Thanks to their fructose content, both... assorted long glucose chains form a tangle that impedes the motion of both sugar and water molecules and makes it more difficult for the sucrose to find a crystal onto which to fit The glucose and. .. Corn Syrup Because acid treatment of sucrose is somewhat unpredictable, most modern confectioners instead use corn syrup, which is an especially effective inhibitor of crystallization, and doesn’t readily caramelize The assorted