Toffee and Sugar

For further information about topics covered in 'Curly-Wurly stretching' click on the following links:

Have a look at the Exploratorium pages for the science of sugar:

http://www.exploratorium.edu/cooking/candy/sugar.html

You can follow links from there to the science of caramelisation and the Maillard reaction - making toffee with milk.

http://www.exploratorium.edu/cooking/candy/caramels-story.html

Where does sugar come from? What varieties are available? Have a look at the British Sugar website:

http://www.britishsugar.co.uk/RVEe6623e41376a4bb7b83a
57016c68b707,,.aspx

For a more in-depth look at caramelisation and what the products are, have a look at this website:

http://www.food-info.net/uk/colour/caramel.htm