What You Need to Know
Sucrose (C₁₂H₂₂O₁₁) undergoes pyrolysis at ~170°C, forming caramelan (C₂₄H₃₆O₁₈) and other polymers. Barley water (historically containing amylase enzymes) prevents crystallization during pulling.
Serves as both decorative hard candy and traditional throat soothing lozenge due to slow dissolution.
Key Parameters
Temperature
168°C
160°C - 175°C
Time
8 min
5 min - 12 min
Equipment
Copper sugar kettleMarble slabPulling hooks
Steps
- 1.
Barley Sugar Twists (France): Creates air-entrained structure for light crunch
The Science
Primary Reaction
Maillard polymerization