SC - Cuskynoles?

[Mordonna22@aol.com]

Sugar is a water soluble, crystalline compound.  It changes to a liquid
state when sufficiently heated, often forming molecular chains which become
rigid on cooling, which is why cookies are soft coming out of the oven, and
harden as they cool.  Sugar is mildly hygroscopic and the baking process
removes excess moisture leaving it more so.  Cookies, wafers, etc. absorb
atmospheric moisture and soften over time.

Bear 
> The sugar is the reason the wafers harden as they cool? Why is this? Is
> the sugar softer or liquid when they come off the iron? Or is there
> something else taking place that I'm not aware of?
> 
> Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
> 
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