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The Science of Food

January 29, 2025

Mastering the Science of Sugar: From Simple Syrups to Caramel

Learn the science of sugar in cooking. Discover how solubility, supersaturation, and crystallisation transform simple syrups into rich caramels and fudge. Continue reading

candy, caramel, carbohydrates, chemistry, Science, solubility, starch, sugar, syrup

candy, carbohydrate, chemistry, cooking, Food, fudge, health, nutrition, recipes, saturation, Science, solubility, sugar, super-saturation, syrup

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About Me

I’m a scientist with over twenty years of experience as a medical researcher. I’m also an amateur cook. Tired of bumbling around the kitchen and being misled by weird internet recipes I decided to see if science could help me be a better cook. This blog is the result.

You can read more about me here, if you are interested.

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