A sugar solution cooked to a higher temperature will contain __________ water than one cooked to a lower temperature.

When sugar is cooked to a higher temperature, the process causes more water to evaporate from the solution. This is a fundamental concept in candy making and the science of sugar solutions. As the temperature increases, the boiling point of the solution rises, leading to a greater amount of water loss through evaporation.

As sugar solutions are heated, the concentration of sugar increases because the volume of water decreases. Therefore, a sugar solution that has been cooked at a higher temperature will indeed contain less water compared to one that has been cooked at a lower temperature. This principle is crucial for achieving the desired consistency and texture in candies and confections, influencing the final product's characteristics.

In contrast, lower cooking temperatures do not cause as much evaporation, resulting in a sugar solution with a higher water content. Understanding this relationship is essential for anyone working with sugar in confections and desserts.