Chemical Aerators

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About
Baking soda, or sodium bicarbonate, is occasionally used as an aerator in confectionery, most notably in brittles and sponge candy. Baking soda reacts with the acidity of sugar, honey, and caramel to produce carbon dioxide, which aerates the candy, resulting in a delicate bite and—in the case of sponge candy—a uniquely light texture. Baking soda is always added at the end of cooking, immediately before depositing, in order to trap the gas generated.