Half a croissant, on a plate, with a sign in front of it saying '50c'
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graduated sweetness candy panning

Candy panning is the gradual build up of candy layers when making candy, if each layer had ultra sweetness near the core, gradually becoming less sweet (although deliciously sweet) towards the surface then candy would taste as delicious as it is finished as it does when it starts
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Some candy is eaten gradually. if the last bit was as delicious as the first taste, candy would be better.

Candy panning is the gradual build up of candy layers when making candy, if each layer had ultra sweetness, with heightened amounts of flavoring near the core, gradually becoming less sweet and flavored (although deliciously sweet) towards the surface then candy would taste as delicious as it is finished as it does when it starts.

Also, noting there are things like sucralose (splenda) to really amplify the sweetness means the sweetness is not limited to the sweetenss of sugar, although i suppose a fructose or xylitol to sucrose continuum would also be possible.

beanangel, Nov 03 2016

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MaxwellBuchanan, Nov 03 2016
  
      
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