Lollipops and Sugar Reaction

In chemistry, much like in cooking, not only do the ingredients make a huge difference in the final solution but the process in which they are combined can be exponentially affective. The reaction between sugar and water in the creation of lollipops in combination with certain temperatures creates sugar syrup used in making candy. The water, in addition, keeps the substance from charring when it is heated to create the final product. An important factor to be aware of when manipulating candy is the crystallization of the sugar because it can greatly change the final product (Katz Lollipops). Water and heat play an important role in controlling the amount of crystallization in the creation of candy. When sugar is dissolved in water when the solution can no longer dissolve anymore sugar it is considered saturated. In order to dissolve the appropriate proportions of sugar for the ingredients in a recipe heat is added to raise the saturation point, creating a supersaturated product. Other outside influences such as corn syrup are used to restrain the crystallization of the sugar. By following the instruction at: http://www.chymist.com/Lollipops.pdf I will experiment the rate that sugar dissolves in heat, water and in reaction with corn syrup when making lollipops.