Candy Bites: The Science of Sweets

by Richard W Hartel, AnnaKate Hartel

This delicious new book reveals the fascinating science behind some of our favorite candies. If you’ve ever wondered how candy corn is made or whether Baby Ruth bars really float, as in the movie Caddy shack, then this engaging collection of food for thought is guaranteed to satisfy your hunger for knowledge. As well as delving into candy facts and myths such as the so-called ‘sugar high’ and the long history of making sweetmeats, the authors explore the chemistry of a candy store full of famous treats, from Tootsie Rolls to Pixy Styx and from Jawbreakers to Jordan Almonds. They reveal what makes bubble gum bubbly and why a Charleston Chew is so chewy. Written in an engaging, accessible and humorous style that makes you laugh as you learn, Candy Bites doesn’t shy away from the hard facts or the hard questions, about candy. It tackles the chemistry of hydrocolloids in gummy bears alongside the relationship between candy and obesity and between candy and dental cavities. The chapters open a window on the commercial and industrial chemistry of candy manufacture, making this book a regular Pez dispenser of little-known, yet captivating factoids.

283 pages, Paperback

First published March 29, 2014

Reviews

[Monica Willyard Moen]

What a fun, playfully informative book! This book is a real treat for we adults who spent hours of our childhood wondering how they make M&M's so they don't melt in your hand or how gob stoppers change flavor as you suck on them.

[Alyssa Chechak]

Very comprehensive overview of the science of all different candy types. This was a helpful read to understand the basics of candy science that I work with on a daily basis.