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It’s all about crystals, says Prof. Wilson Poon of Edinburgh University, they have to be the right size and the physics of crystallization leads into fascinating areas. On the way there he looks at the cultural history of sugar, and the development of confectionery, and then explains how every step in making really appetising fudge involves getting the crystals right. You can confirm this directly with samples of Orkney Fudge kindly provided by Argo’s Bakery.
Supported by the Institute of Physics in Scotland