154 C H A P T E R 8 E X P E R I M E N T Interfering with Crystal Formation Purpose In this experiment, you will examine the effect the fat content of the liquid ingredient in fudge has on the speed of sugar crystal growth. Quality candy is determined largely by the size of sugar crystals. Good rock candy has large crystals. Quality fudge has a smooth, creamy texture, which is a result of very small sugar crystals. Sugar crystals form as the candy cools. Ingredients can interfere with or encourage the growth of sugar crystals. Equipment 1½-quart saucepan 100-mL graduated cylinder metric measures large metal or wooden spoon candy thermometer electric mixer loaf pan microscope slide microscope Supplies butter 75 mL assigned liquid 28 g (1 square) chocolate 250 mL (1 cup) sugar 2 mL vanilla 1 drop glycerin Safety • Use food preparation sanitation procedures. • Use hot pads for moving hot pans. • Use long-handled wooden or metal spoons to keep hands well away from the boiling syrup. Copyright Goodheart-Willcox Co., Inc.