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 Caddy shack, 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.