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  • © 2014

Candy Bites

The Science of Sweets

  • Engaging and approachable look at candy science

  • Focuses on science of commercial products, not kitchen products

  • Weaves history and other interesting facts with science

  • Includes supplementary material: sn.pub/extras

Buying options

eBook USD 19.99
Price excludes VAT (USA)
  • ISBN: 978-1-4614-9383-9
  • Instant PDF download
  • Readable on all devices
  • Own it forever
  • Exclusive offer for individuals only
  • Tax calculation will be finalised during checkout
Softcover Book USD 24.99
Price excludes VAT (USA)

This is a preview of subscription content, access via your institution.

Table of contents (67 chapters)

  1. Front Matter

    Pages i-xiv
  2. Through A Candy Store Window

    • Richard W. Hartel, AnnaKate Hartel
    Pages 1-3
  3. All Candy Expo

    • Richard W. Hartel, AnnaKate Hartel
    Pages 5-8
  4. Art or Science: A Brief History of Candy

    • Richard W. Hartel, AnnaKate Hartel
    Pages 9-12
  5. Candy Companies Big and Small

    • Richard W. Hartel, AnnaKate Hartel
    Pages 13-16
  6. Sugar History and Production

    • Richard W. Hartel, AnnaKate Hartel
    Pages 17-20
  7. The Demon Sugar

    • Richard W. Hartel, AnnaKate Hartel
    Pages 21-24
  8. The Sweet Tooth

    • Richard W. Hartel, AnnaKate Hartel
    Pages 25-28
  9. Soft Ball to Hard Crack

    • Richard W. Hartel, AnnaKate Hartel
    Pages 29-32
  10. Breakaway Glass: A Soft Solid

    • Richard W. Hartel, AnnaKate Hartel
    Pages 33-36
  11. Cotton Candy

    • Richard W. Hartel, AnnaKate Hartel
    Pages 37-40
  12. Rock Candy

    • Richard W. Hartel, AnnaKate Hartel
    Pages 41-43
  13. Candy Doctors

    • Richard W. Hartel, AnnaKate Hartel
    Pages 45-48
  14. LifeSavers or Jolly Ranchers

    • Richard W. Hartel, AnnaKate Hartel
    Pages 49-51
  15. Candy Canes: The Science Experiment

    • Richard W. Hartel, AnnaKate Hartel
    Pages 53-55
  16. Sponge Candy or Fairy Foam

    • Richard W. Hartel, AnnaKate Hartel
    Pages 57-59
  17. Dum Dum Lollipops

    • Richard W. Hartel, AnnaKate Hartel
    Pages 61-63
  18. Cut Rock

    • Richard W. Hartel, AnnaKate Hartel
    Pages 65-68
  19. Sugar-Free Candy

    • Richard W. Hartel, AnnaKate Hartel
    Pages 69-72
  20. Pixy Styx and Fun Dip

    • Richard W. Hartel, AnnaKate Hartel
    Pages 73-75

About this book

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 Caddyshack, 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.

About the Authors:

Richard Hartel is a Professor of Food Science at the University of Wisconsin. In addition to an active research program and teaching numerous undergraduate classes, he teaches an annual summer candy course co-sponsored with the candy industry. He was given the Stroud-Jordan award in 2012 from the American Association of Confectionery Technologists for his contributions to the industry.

AnnaKate Hartel is a graduate of Northland College in Ashland, Wisconsin. She currently lives in Cedar Rapids, Iowa and is pursuing a career in education assessment. Her favorite candy is the Snickers bar.

Keywords

  • Candy
  • candy store
  • commercial confections
  • food science
  • sugar

Authors and Affiliations

  • Department of Food Science A13 Babcock Hall, University of Wisconsin, Madison, USA

    Richard W. Hartel

  • Marion, USA

    AnnaKate Hartel

About the authors

Richard Hartel is a Professor of Food Science at the University of Wisconsin. In addition to an active research program and teaching numerous undergraduate classes, he teaches an annual summer candy course co-sponsored with the candy industry. He was given the Stroud-Jordan award in 2012 from the American Association of Confectionery Technologists for his contributions to the industry.

Anna Kate Hartel is a graduate of Northland College in Ashland, Wisconsin. She currently lives in Cedar Rapids, Iowa and is pursuing a career in education assessment. Her favorite candy is the Snickers bar.









Bibliographic Information

Buying options

eBook USD 19.99
Price excludes VAT (USA)
  • ISBN: 978-1-4614-9383-9
  • Instant PDF download
  • Readable on all devices
  • Own it forever
  • Exclusive offer for individuals only
  • Tax calculation will be finalised during checkout
Softcover Book USD 24.99
Price excludes VAT (USA)