Why store-bought popsicles are so easy to bite through, but home-made ice-cube tray popsicles are hard as rocks. (Chemistry? Physics?)
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Biochemist here. Most commercial popsicles use High Fructose Corn Syrup and guar gum. The HFCS is the sugar and it is in liquid form and does not form crystals when it freezes and the guar gum mixes with the water and has the same effect. It makes for a smoother popsicle that melts more uniformly and more slowly than a sugar water mix…
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