Particles, Temperature, and Stirring Influence Crystallization The crystal “seed” is an initial surface to which sugar molecules can attach themselves and accumulate in a solid mass The seed can be a few sugar molecules that happen to come together during random movements in the syrup Stirring and agitation have the effect of bumping solution molecules together more often than they otherwise would, and thereby encourage the formation of crystal seeds Other things can also serve as seeds in a cooling syrup and initiate crystallization Among the more common are the tiny crystals that form when the syrup spatters on the side of the pan or dries off on a spoon, and that then are stirred back into the syrup Dust particles and even tiny air bubbles can also act as crystal seeds A metal spoon can induce crystallization by conducting heat away from local areas of the syrup, cooling them and so leaving them super-supersaturated Experienced candy makers therefore prevent premature crystallization by using wooden spoons, avoiding agitation of the syrup once it’s cooked and begins to cool, and carefully removing dried syrup spatter from the pan walls with a moist brush Controlling Crystal Size and Candy Texture The cook has to worry about premature crystallization because candy texture is affected by the syrup temperature at which crystallization begins Generally, hot syrups produce coarse crystals, and cool syrups produce fine crystals Here’s the logic Because more sugar molecules will arrive at the crystal surface during a given time in a hot syrup with fast-moving molecules than in a cold, lethargic one, crystals grow more rapidly in hot syrups At the same time, because stable crystal seeds are less likely to form at higher temperatures — an aggregate of a few sugar molecules is more easily ...Experienced candy makers therefore prevent premature crystallization by using wooden spoons, avoiding agitation of the syrup once it’s cooked and begins to cool, and carefully removing dried syrup spatter from the pan... removing dried syrup spatter from the pan walls with a moist brush Controlling Crystal Size and Candy Texture The cook has to worry about premature crystallization because candy texture is affected by the syrup temperature at... which crystallization begins Generally, hot syrups produce coarse crystals, and cool syrups produce fine crystals Here’s the logic Because more sugar molecules will arrive at the crystal surface during a given time in a hot