Sugar is a complex ingredient, we are able to break down its structure by boiling the sugar to a high temperature, this allows us to combine it with other ingredients like cream, butter, egg whites and gelatin so that when it cools and sets it has a different consistency.

When we make confectionery the balance of molecules in our sugar plays an important role in how we want our recipe to behave. We break down the sugar molecules when we boil them, this allows us to remove water from the mixture and separates the molecules apart, the more water we remove the harder the structure will be when it sets, we can then manipulate this structure by controlling the temperature and by working with the different sugar components in our recipe.