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Step 2Sugar
Common table sugar is also called sucrose. It is a disaccharide (two sugars) of glucose and fructose, with the molecular formula C12H22O11.
The glucose and fructose are connected by a single oxygen atom. By applying heat and an acid (cream of tartar), you can break the bond between the saccharides. More on that later.
Sugar is hygroscopic which means that it really likes water. If you've ever left hard candy out in the open on a humid day, you've probably returned to a sticky mess later. Therefore, any sugar glass that you make, you need to use quickly.
In theory, you can make sugar glass with just sugar, water and heat, but it will be very unstable as you make it, and very likely to burn or flash crystalize.
See the following links on Sucrose for more information:
http://en.wikipedia.org/wiki/Sucrose
http://www.exploratorium.edu/cooking/candy/sugar.html
The glucose and fructose are connected by a single oxygen atom. By applying heat and an acid (cream of tartar), you can break the bond between the saccharides. More on that later.
Sugar is hygroscopic which means that it really likes water. If you've ever left hard candy out in the open on a humid day, you've probably returned to a sticky mess later. Therefore, any sugar glass that you make, you need to use quickly.
In theory, you can make sugar glass with just sugar, water and heat, but it will be very unstable as you make it, and very likely to burn or flash crystalize.
See the following links on Sucrose for more information:
http://en.wikipedia.org/wiki/Sucrose
http://www.exploratorium.edu/cooking/candy/sugar.html
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