Why do lollipops turn sugary

The basic unit of a carbohydrate is a monosaccharide or simple sugar—such as glucose or fructose Fig. These simple sugars can be linked together in infinite ways. Sucrose is a disaccharide made up of glucose and fructose Fig. Figure 1. Sucrose is produced from the chemical reaction between two simple sugars called glucose and fructose.

In a sugar crystal, the sucrose molecules are arranged in a repeating pattern that extends in all three dimensions, and all of these molecules are attracted to each other by intermolecular forces—a type of interaction that binds molecules together and is weaker than the bonds between atoms in a molecule. When you add granulated sugar to water, some of the sucrose molecules start separating from one another because they are attracted to the water molecules Fig.

When water and sucrose molecules are close to each other, they interact through intermolecular forces that are similar to the intermolecular forces between sucrose molecules. Figure 3. When granulated sugar is added to water, it breaks apart because the water molecules are attracted to the sucrose molecules through intermolecular forces.

As a result, each sucrose molecule is surrounded by water molecules and is carried off into the solution. The dissolving process involves two steps: First, the water molecules bind to the sucrose molecules; and second, the water molecules pull the sucrose molecules away from the crystal and into the solution. In general, only a certain amount of a solid can be dissolved in water at a given volume and temperature.

If we add more than that amount, no more of that solid will dissolve. At this stage, we say that the solution is saturated. The additional solid just falls to the bottom of the container. Why is that so?

If you were able to see the molecules of sucrose and water, you would notice that, in the beginning, when you add a small amount of granulated sugar to the water, most of the sucrose molecules are leaving the sugar crystals, pulled away by the water molecules. You would also notice that some of the dissolved sucrose molecules are also crystallizing, that is, not only are sucrose molecules leaving the sugar crystals but other sucrose molecules are rejoining the sugar crystals, as well Fig.

The reason is that sucrose molecules are constantly moving in the solution, so nothing prevents some of them from binding again to sucrose molecules in the sugar crystals. However, the rate of dissolving is greater than the rate of crystallization—at least until the solution is saturated—so, overall, the sugar crystals remain dissolved in the water. Figure 4. When a sugar crystal is added to a cup of water, some sucrose molecules separate from the crystal while others join the crystal.

Whether the crystal dissolves in water or grows in size is determined by comparing the relative number of sucrose molecules dissolving and leaving the crystal with the number of sucrose molecules leaving the solution and joining the crystal. As we add more granulated sugar to the solution, the rate of dissolving decreases and the rate of crystallization increases, so at some point, both rates are equal. In other words, the number of sucrose molecules leaving the crystals is the same as the number of sucrose molecules joining the crystals.

This is what happens when the solution is saturated. As a result, past that point, if we add more sugar crystals, the process of dissolving will continue, but it will be exactly balanced by the process of recrystallization. So the sugar crystals cannot dissolve in the water anymore.

In this case, the crystals and the solution are in dynamic equilibrium. This means that the size of the crystals stays the same, even though the sucrose molecules are constantly trading places between the solution and the crystals.

To make rock candy, we initially used more sugar than could dissolve in water at room temperature three cups of sugar for one cup of water. The only way to get all of that sugar to dissolve is to heat up the water, because increasing the temperature causes more sugar to dissolve in water.

In other words, the dynamic equilibrium is affected by a change in temperature. If we increase the temperature, we increase the dissolving process, and if we reduce the temperature, we decrease the dissolving process.

So an increase in temperature causes the system to decrease energy, in an attempt to bring the temperature down. Because the breakup of chemical bonds always absorbs energy, it cools the system down, so more sucrose molecules break apart and dissolve in the solution. What happens when the solution cools down? At this point, we see sugar crystals form. Because the formation of chemical bonds always releases energy, more sucrose molecules will join the crystal in an attempt to increase the temperature.

This explains why crystals form when the temperature decreases. Once the saturated solution starts to cool down, it becomes supersaturated. A supersaturated solution is unstable—it contains more solute in this case, sugar than can stay in solution—so as the temperature decreases, the sugar comes out of the solution, forming crystals.

The lower the temperature, the more molecules join the sugar crystals, and that is how rock candy is created. Rock candy is made of large crystals of sugar, but other candies, such as fudge, contain smaller crystals of sugar. Question: As the sugar syrup cools down, what can we do to ensure that only small crystals form?

Answer: Stir the syrup with a spoon or a spatula. Although the shape may melt a bit and the taste may change, the candy is safe to eat.

Keeping lollipops in a cool, dark place is the best way to store it. But what we all need to keep in mind is that if the candy is extremely sticky or has a grainy texture, it is most likely expired due to temperature abuse or the crystallization of sugar. Sparko Sweets lollipops are made with non-GMO cane sugar and high-quality corn syrup sourced domestically.

We had to find the best ingredients out there because we want our customers to have the best lollipops they will ever find. There you have it! We really hope you find this information useful. Go ahead and enjoy a lollipop today, you deserve it! Please feel free to email us at info sparkosweets. We are happy to help! Tweet Like Pin Post Plus. Tags All custom custom lollipops custom lollipops for birthday parties custom lollipops for events customized lollipops events gluten free heart lollipop lollipops lollypops mtv mtv lollipops personalized lollipops promo gifts promo giveaways promotional giveaways rose lollipops special events valentines.

Thanks for contacting us! We'll get back to you as soon as possible. Thanks for subscribing. The idea is that condensed water, trapped by the lid will wash-down the sides of the pan. When making hard candy using the microwave method, always use a clean spoon to stir the candy after it has been cooked. Another tip is to not add too much citric acid, as this can cause the candy to break down and become grainy.

The simple answer is that there is too much moisture in your candy. One or more factors could be contributing to this problem. Why is my hard candy soft and sticky? This will allow the extra moisture to have a chance to boil-off as the syrup continues to cook to the hard-crack stage. Make sure your thermometer is correct. Check your candy thermometer accuracy by placing it in water and bringing the water to a boil.