Sugar crystallization is the process where sugar molecules come together to form solid crystals. This typically occurs when a sugar solution is heated and then cooled, allowing the sugar to become less soluble. As the solution cools, the sugar molecules start to bond and arrange themselves into a structured pattern, creating visible crystals. The size and quality of the crystals can be influenced by factors such as temperature, concentration, and the rate of cooling. In cooking, sugar crystallization is important for making candies and other sweets, as it affects the texture and appearance of the final product.