Tag - sugar

top view of nut caramel tart

Caramel nut tart

Making a pastry that beats or rivals that of a pastry shop isn’t something that happens to me very often. I mean, a good cookie or muffin are doable, but those more delicate, often French, pastries, aren’t...

zucchini courgette cookies with half of them iced with icing sugar icing

Cookie icing science – Science guide of cookie decoration

Every Christmas, Easter, Halloween, Valentine’s day or any other big holiday decorated cookies will start popping up all over the internet. Decorated pumpkins, heart, eggs and trees with beautiful colours. Here at...

rock sugar kandijsuiker

Rock sugar, Bastognekoeken & Sugar crystallization

In the Netherlands we have this one cookie type that’s used for a lot of different dishes. They’re popular for use in cookie pie crusts, ice cream and a bunch of other recipes. Their name: Bastognekoeken...

chocolate and peanut butter dessert pouring over caramel sm

Sugar cooking & Temperature stages

Whenever making caramel, marshmallows, honeycomb¬†or just about any other sugar candy you’ll often find that recipe either tells you to boil a sugar syrup to a certain temperature. Or, they’ll tell you to...

Making jam – the Science

If you have fruit trees or plants in your garden you’re probably also swamped with these fruits during certain times of the year. And who has enough space to store 5 kg of figs or 20kg of apples? Nowawadays...

dropzak

Sugar & (artifical) sweetener science

Sugars are hot nowadays, should you still eat sugar or none at all? Should you eat honey instead of regular sugar or would it be better to stick to maple syrup or dates in your pies? It seems quite a bit of a craze, but...

fruity crumble with ice cream

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...

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...