The Physics of Dessert | Why Sugar Flows, Melts & Defies Gravity | FlavorVille

Dessert meets science in this FlavorVille experiment where sugar flows, air lifts, and heat bends flavor. To make Amber Sugar Lace, combine one cup granulated sugar with one-quarter cup water, heat gently until amber, and pour in thin ribbons on parchment to form caramel glass. For Vanilla Cloud Soufflé, beat three egg whites to firm peaks, fold into a warm vanilla custard base, and bake at your preferred cooking temperature until golden and airy. For Crispy Fried Ice-Cream Bites, scoop frozen vanilla ice cream, roll in crushed cookie dough and biscuit crumbs, freeze again, then deep-fry briefly in hot oil until crisp outside and frozen inside. These recipes prove flavor follows physics—every melt, rise, and crunch is a little act of science.