Dan Lyke’s Flutterby! has an interesting article on cooking with sugar. I haven’t looked into this as closely as Dan apparently has, but I am aware that the addition of some corn syrup into sugar recipes can prevent crystallization as you heat sugar mixtures. I recently had some fun making my first real caramel for an apple tarte tatin that I made for Christmas dinner, but there is lots to this whole science of sucrose manipulation: check out this cool recipe for lollipops from the Exploratorium.

[tags]Cooking,Candy[/tags]