Crystallization of Sugar

Crystallization is a process that occurs when sugar is deposited from a solution. This type of deposition allows the sugar molecules to assume their characteristic geometric form. Sugar crystallization is influenced by many things: saturation levels, agitation, temperature, cooling, seeding, invert sugar, and acid. Through manipulation of these factors, the process of crystallization may be controlled to create the typical crystalline and noncrystalline structures used in the bakeshop or pastry kitchen, such as fondant, rock candy, hard candies, and caramel.