December 2023

When it comes to making holiday candy, K-State Research and Extension food scientist Karen Blakeslee says it’s a cooking process that usually turns into a food science experiment.“Candy is basically divided into two categories: crystalline or non-crystalline,” Blakeslee said.Fudge is an example of a crystalline candy that requires special attention during the cooking process.“You have to be careful when making fudge because sometimes you get little crystals that form inside and gives a grainy feeling in your mouth,” Blakeslee said, adding that some crystals are acceptable, but “the goal is to limit the size of crystals that form when you’re making fudge” or other crystalline candies.“The size of the crystals should be very small to reduce the chance of a grainy texture,” she said, adding that creams and fondant are additional examples of crystalline candies.