Researchers have studied the kinetic and thermodynamic processes of sugar crystallization in the making of fondant. They combine a controlled kneading machine with light microscopy to precisely ...

Whether you want a chewy salted caramel, a sauce to drizzle over ice cream, or a hard candy to savor, cooking caramel is not ...

Caramel, butterscotch, and toffee may all start with sugar and heat, but subtle changes in temperature and technique turn ...

Over time, these sugars can separate from the water and form crystals. Here's the good part: Liquid and crystallized honey ...