'The texture of it depends so much on the ratio of corn syrup, sugar and water. We can control that a lot by what temperatures we cook it to,' Tessa Porter says "Candy is more complicated than a lot ...

The University of Wisconsin Department of Food Science wrapped up its two-week Confectionery Technology Course, affectionately known as “Candy School,” Friday, Aug. 2. The course was established in ...

Sprinkk founder and candy scientist Tessa Porter has opened two new candy development facilities in Nebraska. The Omaha R&D lab and Albion manufacturing site aim to lower barriers for new ...

Imagine being Willy Wonka for a day, creating new formulas and mixtures of delicious candy. Believe it or not, it's a real job — it's called a candy scientist. And a Nebraska lab is hoping its new ...

How Tessa Porter combined her love of science and candy into a business, Sprinkk,. How Tessa Porter combined her love of science and candy into a business, Sprinkk, that helps others create candy. A ...