Phase diagrams – Demystifying ice cream

When you’re eating your ice cream, your caramel or a nice piece of fudge you might not realize that you’re actually consuming a scientifically highly complex product! The interactions between concentrations of sugar and water combined with temperature make for a great physical phenomenon. These are actually products which are …

Freezing point of caramel

Not too long ago I got a question from someone who wanted to know the freezing point of caramel. Thinking about it, caramel in ice creams are just about always soft… This got me interested, because answering this question allows me to explain some great physics! The short answer is …

Caramelization & honeycomb making

Never knew that a little bit of a staple white powder could cause so much bubbling and flowing. Resulting in a super crunchy, slightly sweet/slightly bitter snack. No clue what we’re talking about? It’s honeycomb, made from sugars & baking soda. When making honeycomb you boil sugar and sugar syrup …