Fudge transitions from fluid to ductile to brittle with longer cooking due to rising sugar crystal volume fraction, replicated in non-Brownian calcite suspensions from frictional jamming to random close packing.
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Cooking crystalline candies and the ductile to brittle transition in concentrated suspensions
Fudge transitions from fluid to ductile to brittle with longer cooking due to rising sugar crystal volume fraction, replicated in non-Brownian calcite suspensions from frictional jamming to random close packing.