I really like sweets. Fudge is an awesome sweet but due to high lactose content, it’s not suitable for lactose-intolerant people. Halva is a close cousin to fudge – also sweet and delicious, with a gorgeous texture. When I searched for a nice and easy recipe I realized that there are a couple of variations. […]
sugar
Marshmallows
Marshmallows are super easy to make and you can eat them even faster. When I considered making them, I expected a complicated and troublesome extrusion process. But a quick internet search proved me wrong: marshmallows are really easy to make. And there are only a few simple ingredients needed, which are usually found in any […]
Simple hard candy – how to make it at home
In my piece about fudge I explored one end of sugar/water mixtures used for fudge making. These mixtures are said to be at the soft ball temperature since you can freely knead the sugar mass if you cool it down. At the other spectra of useful sugar/water mixtures is so-called hard crack temperature, used for […]
Fudge and sugar crystals science
OVERVIEW Besides heavenly taste fudge is a great example of crystals and crystallization process. It shows how the main thing in creating a sweet is the process, not the ingredients. When you put in the basic ingredients (primarily sugar) and follow the procedure, everything is great. But if you miss a step in the procedure […]
Beer yeast and sugars
Everyone, even a total stranger to beer making, knows that yeast (and other microbes, like bacteria) thrive on sugar. People which are more familiar with beermaking know that starch in barley needs to be broken down to sugars in order for the yeast to ferment it to alcohol. True home brewers even know that some […]