Respuesta :

Not sure if this is helpful but The Chemistry Behind Candy Science

These two monosaccharides are glucose and fructose. Because of the sucrose molecule structure we can make all kinds of candy just using sugar and a liquid, and sometimes a bit of fat. When you heat the sucrose molecule to the right temperature it breaks apart and forms caramel.

enniojdevita
Do something based off the glucose and fructose found in candy and maybe the difference of those candies.