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Question 1

Why was glucose added to the sugar recipe?

Answer 1

Slow down rate of crystallization. Large crystals of sucrose have a harder time forming when molecules of fructose and glucose are around. Crystals form something like Legos locking together. If some of the molecules are a different size and shape, they won’t fit together, and a crystal doesn’t form

Question 2

Why did we add the cream of tartar?

Answer 2

Acids such as lemon juice or cream of tartar cause sucrose to break up (or invert) into its two simpler components, fructose and glucose.