Did you know this about candy making?

Here's a fun fact about corn syrup.
Part of the science of candy making isn't controlling the crystallization of sugar. Sometimes you want large crystals, sometimes tiny crystals, and sometimes no trials at all. And one of the tools we use to control crystallization is glucose - which is corn syrup.
At Pioneer Valley, we make a variety of jams, pancake syrups, hard candy image lollies, ice cream toppings, caramels, and more.
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