Sweets - Topics

Gummy bears go hard instead of stale once the bag is open because they lose moisture to the air. Caramel goes bitter seconds after it hits the right colour and there is no way back. Cutting sugar down week by week worked when quitting cold turkey never did Why does the 3pm sugar craving hit — blood glucose or boredom? What is the white bloom on old chocolate and is it still safe to eat? Chocolate eaten straight from the fridge tastes blander because cold dulls the release of aroma. Fudge turns grainy when the syrup is stirred during cooling because that seeds large crystals. Marshmallows are mostly air and that is why they scorch before they melt. Hotel front desks still keep a bowl of wrapped mints because the cost per guest is almost nothing. Why do chocolate competitions start with the lowest cocoa percentage? Dark chocolate keeps its snap only inside a narrow temperature band and blooms outside it. Cotton candy dissolves on the tongue because each sugar strand is thinner than a human hair. Peppermint candy was sold as a digestive medicine long before restaurants started giving it away. Marzipan figures hold their shape because of the almond oil Sour candy works by triggering a pain signal that the brain reads as a reward. Sugar was a rare medicine in the twelfth century and a cheap sweetener by the eighteenth Sugar-free hard candy causes bloating because the polyols ferment in the colon instead of being absorbed. Licorice is the candy most likely to be left untouched in a shared office bowl.