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  • Chemical Reactions

    A start-up sweets company looks for funds online. Plus, the new Luxe Coffee House.
      Candy is chemistry, Andrea Parrish-Geyer said the other day, as the alarm went off on a thermometer clipped to a pot in her kitchen. For those dead-set on making a sucker, say, rather than something chewy, tracking time and heat are almost more important than the ratios of ingredients.
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