The juice is then boiled to remove impurities and concentrate the sugar. Next, the juice is crystallized, and the crystals are separated from the liquid through a centrifuge.The sugar crystals ...

I just survived a grueling 24 hours existing on nothing but clear liquids — tea, broth, jello, apple juice and the like. It ...

But how you cool down the syrup can make all the difference. For instance, if you want to make rock candy, you need to let the syrup slowly cool down over many days until big sugar crystals form. But ...

It’s known as the A-strike pan, and it generates the largest sugar crystals in the process. There are three pans in total, and the larger the crystal, the larger the price tag. Gross draws a ...

Cane sugar is less refined than granulated sugar — its individual sugar crystals are larger — and it has a slight molasses flavor. Cane sugar’s more pronounced texture can give baked goods ...