The Chemistry Of Candy
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The Chemistry of Candy
Marnie Merchant 0522826 Lakehead University
Outline
1. Introduction 2. Purpose 3. What is Sugar? 4. Crystalline vs. Non- Crystalline 5. Deeper Look into the Chemistry 6. Recipes 7. Favourite Candy Survey 8. Results 9. Curriculum Connections 10. Final Statement
Introduction The subject of chemistry, although it may not appear to be quite as obvious to all, is closely related to cooking, baking and creating. Specifically
looking at some confectionary chemistry, there is an amazing versatility of sucrose, and how (combined with other ingredients) it can make candies as hard as lollipops, or as soft as fudge. While there is a huge variety of candies available, they can distinctly be divided into two main categories: crystalline and non-crystalline. These classifications come from the arrangement of the sucrose molecules within the candy, which are purposely controlled during the candy-making process. Before we look further into these two categories, we need to study how candy is made. The sugar will be combined with other ingredients and water, and when heated to certain temperatures will influence the final sugar concentration. When the ingredients are cooled, the difference in the processes that happen during this time are what determine the type of candy formed. (Compound Interest, 2014).
Purpose The purpose of this paper is to provide information about the chemistry behind candy, which can be used to increase student engagement and motivation. Connecting the curriculum to topics that students are interested in can hopefully increase the interest in the science aspect. It is important for science teachers to model the process of inquiry and scientific literacy, and using connections to personal topics, can keep the interest of the students going strong.
What is Sugar?
Sugar is a molecule composed of 12 atoms of carbon, 22 atoms of hydrogen and 11 atoms of oxygen (C12H22O11), and is commonly known as sucrose. Sucrose is composed of two simpler sugars stuck together: fructose and glucose.
Figure 1: Sugar (sucrose) molecule When you add sugar to water, the sugar crystals dissolve and the sugar goes into solution. You can only dissolve a certain amount of sugar in a fixed volume of water, and when that amount has been reached, the solution is said to be saturated. Depending on the temperature, the saturation points are different. The higher the temperature, which is what most candies are cooked at, the more sugar that can be held in solution. Sugar, water, and other ingredients are combined at extremely high temperatures to cook a batch of candy. Because the temperatures are so high, the sugar can remain in solution even when most of the water has boiled away. (The Science of Cooking, 2014)
Crystalline vs. Non-Crystalline Depending on the type of desired candy, will determine if crystals are favoured or if they need to be stopped from forming. The solidification of sugar into crystals is key in candy making. There are two main types of candies- crystalline and non-crystalline. Examples of crystalline candies which contain crystals in their finished form are fudge, fondant and rock candy. Examples of non-crystalline candies which do not form crystals are lollipops, caramels, toffee. (The Science of Cooking, 2014) Looking at crystalline candies, the sugar solution the candy is made from is heated to boiling point, then slowly allowed to cool. The cooling point is where the crystals of sucrose form, making it vey important. The alignment of sucrose molecules forms large lattices of molecules, which has
a regular repeating structure. The solution must not be stirred right away, otherwise it will interfere with the crystal formation. Looking at the noncrystalline candies, the goal in creating these types of candies is to prevent crystal formation. “Interfering” agents can be used and added to the sugar solution, preventing the crystals from forming. This is because the other sugars disturb the formation and the different size molecules get in the way. Other chemicals used to interrupt this process are adding acids, which can break down the sucrose into glucose and fructose, as well as “mechanical” interfering agents which include fats and proteins. Non-crystalline candies are generally heated at a higher temperature because they contain a higher concentration of sucrose. These candies must be stored in order for the moisture level of the candies to rise slightly, which re-dissolve any of the small crystals that have formed. (The Science of Cooking, 2014). Therefore, the main difference between these difference types of candies is whether sugar crystals form, and if so, what their size is.
Deeper Look into the Chemistry In a sugar crystal, the sucrose molecules are arranged in a repeating pattern which are attracted to each other by intermolecular forces. These types of interactions bind the molecules together and are weaker than the bonds between atoms in the molecule. The sucrose molecules will begin to separate from each other when water is added because they become attracted to the water molecules through intermolecular forces. (ACS, 2014).
The first step in dissolving sugar involves the water molecules binding to the sucrose molecules. The second step involves the water molecules pulling the sucrose molecules into solution away from the crystal. When no more solid can be dissolved, and the remainder falls to the bottom of the container, saturation has occurred. The rate of dissolving is greater than the rate of crystallization, so because the sucrose molecules are constantly moving in the solution, the sugar crystals will remain dissolved in the water, until the solution becomes saturated. (ACS, 2014). When the crystals can no longer be dissolved in the water, a dynamic equilibrium solution has been reached. Even though the sucrose molecules are still trading between the solution and the crystals, the size of the crystals will remain the same. Le Châtelier’s Principle helps to explain the crystallization process. This principle states that a system that is shifted away from equilibrium acts to restore equilibrium by reacting in opposition to the shift. When a solution is heated up, the energy of a system goes down. This is done to help bring the temperature back down because the breakup of chemical bonds will absorb energy. Once the solution has cooled down, the sugar crystals begin to form. As stated above, the opposite is true for Le Châtelier’s Principle, such that when the temperature decreases, the system will generate energy to produce more sucrose molecules. (ACS, 2014). A supersaturated solution is then formed, which contains more sugar than what can stay in solution. This causes a temperature decrease, the release of sugar, and the formation of crystals. The cooler the temperature, the more molecules of sugar can join together. This is how rock candy is created. With the careful and precise control of temperature, a specific candy is formed. (ACS, 2014).
Recipes White Chocolate Nougat Ingredients 500g white chocolate wafers 500g mini marshmallows 500g baking jubejubes 1 large rice paper (comes rolled up) Directions 1. Cut the rice paper in half and find a shallow baking pan that fits the one half. (you need to put some sort of weight on half the pan to hold it down till you put the stuff on top) 2. Melt the marshmallows and white chocolate on stove on very very low heat (this will take a while and will look like a sticky mess but eventually it melts together nice) 3. Once it's almost melted put the jubejubes in the microwave to warm up (12 minutes) because if you throw them in cold the chocolate will go hard fast. 4. Add the jubejubes to the chocolate mixture and stir once. 5. Pour the mixture on the rice paper. You have to work fast. Use 2 spoons to spread best you can. Put the other piece of rice paper on top and pat down. Use a rolling pin to flatten and spread it some more. 6. Once it's done leave it in pan for a few hours. Invert onto a cutting board and let it sit some more. (if you try to cut it too soon it will stick to the knife) Wait till the next day if you can or 6hrs at least. 7. Cut lengthwise into 1" strips and then diagonally into little pieces.
Rock Candy Ingredients 1 cup of water 3 cups of sugar food colouring flavour Directions 1. Heat a cup of water in a saucepan until it boils. 2. Add three ups of sugar, and stir with a spoon. 3. Pour the solution into a glass jar. 4. Dangle a wooden stick into the syrup, and leave it for a few days.
Chocolate Walnut Fudge Ingredients ½ cup butter 1 cup semisweet chocolate chips 1 teaspoon vanilla extract 2 cups white sugar 1 (5 ounce) can evaporated milk 10 large marshmallows 1 chopped walnut Directions 1. Butter an 8x8 inch dish 2. Place butter, chocolate chips and vanilla in a mixing bowl. Set aside. 3. In a medium saucepan over medium heat, combine sugar, milk and marshmallows. Bring to a boil, stirring frequently. Reduce heat to low and cook 6 minutes more, stirring constantly. Remove from heat.
4. Pour marshmallow mixture over contents of mixing bowl. Beat entire mixture until it thickens and loses its gloss. Quickly fold in nuts and pour into prepared pan. Refrigerate several hours until firm.
Lollipops Ingredients 12 lollipop sticks 1 cup sugar ½ cup water 2 tablespoons light corn syrup 4-8 drops food colouring 2-3 drops flavouring oil Directions 1. Line a large baking sheet with foil. Arrange the lollipop sticks on the prepared pan, spacing the sticks 4 inches apart. 2. In a heavy saucepan over moderate heat, combine the sugar, water, and corn syrup; cook, stirring, until the sugar has dissolved. 3. Cover the saucepan, increase the heat to high, and boil the mixture for 1 minute to wash down any sugar crystals. Remove the cover, and boil the syrup until it registers 310 F on a candy thermometer. Immediately remove the saucepan from the heat and set it on a wire rack.
4. Let the syrup cool for 5 minutes, then add the food colouring and flavouring oil of choice; stir until the colour is even. 5. Spoon the coloured syrup over the top end of each lollipop stick, making a puddle about 2 to 3 inches in diameter. Let the lollipops stand until they are completely cool and the candy has hardened. 6. Wrap each lollipop in plastic wrap and secure below the candy.
Survey Sample and Results The following candy survey was given to a group of 18 girls between the ages of 10-12. The results were grouped and displayed in a table below. 1. What is your favourite type of candy? a. Sweet b. Salty c. Sour 2. What is your favourite texture of candy? a. Crunchy b. Smooth c. Soft d. Hard 3. How does candy make you feel? a. Happy b. sad c. guilty 4. How often do you eat candy? a. Once a day b. 3 times a week c. once a month
d. never 5. What is your favourite ingredient in certain candy? a. Chocolate b. Peanuts c. Mint d. Caramel 6. What is your favourite candy out of the following list? a. Fudge b. Candy Canes c. Taffy d. Caramels e. Lollipops f. Nougat 7. What is your favourite candy in the world?
Results
What is your favourite type of candy?
a. Sweet (8) b. Salty (6) c. Sour (4)
What is your favourite texture of candy?
a. b. c. d.
How does candy make you feel?
a. Happy (18) b. Sad (0) c. Guilty (0)
How often do you eat candy?
a. b. c. d.
Once a day (4) 3 times a week (12) once a month (2) never (0)
What is your favourite ingredient in candy?
a. b. c. d.
Chocolate (10) Peanuts (2) Mint (1) Caramel (5)
What is your favourite candy out of the following list?
a. b. c. d. e. f.
Fudge (6) Candy Canes (3) Taffy (2) Caramels (4) Lollipops (1) Nougat (2)
Crunchy (5) Smooth (4) Soft (3) Hard (6)
The purpose of this survey was to try and determine what candies people like the best and why. I tried to ask questions about the flavour and texture to help narrow down why. Based on the results from 18 girls aged 1012, there favourite type of candy is something chocolate, that is hard and sweet. Based on the samples of the favourite candy to choose from this
would define fudge as their favourite. So what is it about fudge that makes them love it? Looking closely into the details about fudge, it is one of the rare exceptions to the rule that sugar crystals are not desirable in candy. The texture of fudge comes from the tiny microcrystals that are small enough to only feel smooth on your tongue. The key component to making the best fudge is in the cooling, not the cooking. Otherwise the crystals will not form at the proper time. Instructions must be followed carefully and there may be no stirring in the cooling phase otherwise it could enhance the seed crystal formation to soon. (The Science of Cooking, 2014.) A seed crystal is a surface that sucrose molecules (sugar) can begin to attach themselves too. As the fudge cools, the crystal seed will grow bigger and bigger. So by allowing the fudge to stir without cooling, the formation of these seed crystals will not occur, therefore leaving the perfect texture of fudge. When the temperature has reached its specified cooling temperature, the stirring can begin, but must be done quickly. The more you stir, the more crystal seeds you will get. The difference in these seed crystals is that they will be tiny resulting in a smooth candy, rather than large crystals resulting in grainy candy. (The Science of Cooking, 2014).
Curriculum Connections
Grade 9 Academic Science, strand C: Chemistry: Atoms, Elements and Compounds Grade 9 Applied Science, strand C: Chemistry: Exploring Matter Grade 10 Academic Science, strand C: Chemistry: Chemical Reactions Grade 10 Applied Science, strand C: Chemistry: Chemical Reactions and Their Practical Application Grade 11 University Preparation Chemistry Grade 12 College Preparation Chemistry Grade 12 University Preparation Chemistry Grade 12 University Preparation Biology: Biochemistry
Final Statement The process of making candies is chemistry in action! You shape the size of sugar crystals to make a variety of textures, whether you can see the crystals or not. The art of cooking and candy-making tells us a lot about chemistry. It tells us that the combination of ingredients is not the only thing that defines a product, but also how they are mixed together that will give us the end result. The depth you can go into on this topic can vary depending on the purpose. You can keep it simple, while also going quite in depth. The material I have displayed above goes into some detail, but could be taken a lot further for the higher level chemistry grades. Making chemistry fun and relatable will hopefully engage the students and motivate them to want to learn more! Please see attached Video: Making White Chocolate Nougat
References
The Science of Cooking (2014). What’s special about fudge? Retrieved March 1st, 2017 from https://www.exploratorium.edu/cooking/candy/fudge-story.html Compound Interest (2014). The Chemistry of Candy. Retrieved March 1st, 2017 from http://www.compoundchem.com/2014/10/21/chemistryofcandy/ The Science of Cooking (2014). What is Sugar? Retrieved March 1st, 2017 from https://www.exploratorium.edu/cooking/candy/sugar.html American Chemical Society (2014). The Sweet Science of Candymaking. Retrieved March 1st, 2017 from https://www.acs.org/content/acs/en/education/resources/highschool/ch emmatters/past-issues/archive-2014-2015/candymaking.html The Science of Cooking (2014). How is a Lollipop like glass? Retrieved March 1st, 2017 from https://www.exploratorium.edu/cooking/candy/lollipop-story.html
Marnie Merchant 0522826 Lakehead University
Outline
1. Introduction 2. Purpose 3. What is Sugar? 4. Crystalline vs. Non- Crystalline 5. Deeper Look into the Chemistry 6. Recipes 7. Favourite Candy Survey 8. Results 9. Curriculum Connections 10. Final Statement
Introduction The subject of chemistry, although it may not appear to be quite as obvious to all, is closely related to cooking, baking and creating. Specifically
looking at some confectionary chemistry, there is an amazing versatility of sucrose, and how (combined with other ingredients) it can make candies as hard as lollipops, or as soft as fudge. While there is a huge variety of candies available, they can distinctly be divided into two main categories: crystalline and non-crystalline. These classifications come from the arrangement of the sucrose molecules within the candy, which are purposely controlled during the candy-making process. Before we look further into these two categories, we need to study how candy is made. The sugar will be combined with other ingredients and water, and when heated to certain temperatures will influence the final sugar concentration. When the ingredients are cooled, the difference in the processes that happen during this time are what determine the type of candy formed. (Compound Interest, 2014).
Purpose The purpose of this paper is to provide information about the chemistry behind candy, which can be used to increase student engagement and motivation. Connecting the curriculum to topics that students are interested in can hopefully increase the interest in the science aspect. It is important for science teachers to model the process of inquiry and scientific literacy, and using connections to personal topics, can keep the interest of the students going strong.
What is Sugar?
Sugar is a molecule composed of 12 atoms of carbon, 22 atoms of hydrogen and 11 atoms of oxygen (C12H22O11), and is commonly known as sucrose. Sucrose is composed of two simpler sugars stuck together: fructose and glucose.
Figure 1: Sugar (sucrose) molecule When you add sugar to water, the sugar crystals dissolve and the sugar goes into solution. You can only dissolve a certain amount of sugar in a fixed volume of water, and when that amount has been reached, the solution is said to be saturated. Depending on the temperature, the saturation points are different. The higher the temperature, which is what most candies are cooked at, the more sugar that can be held in solution. Sugar, water, and other ingredients are combined at extremely high temperatures to cook a batch of candy. Because the temperatures are so high, the sugar can remain in solution even when most of the water has boiled away. (The Science of Cooking, 2014)
Crystalline vs. Non-Crystalline Depending on the type of desired candy, will determine if crystals are favoured or if they need to be stopped from forming. The solidification of sugar into crystals is key in candy making. There are two main types of candies- crystalline and non-crystalline. Examples of crystalline candies which contain crystals in their finished form are fudge, fondant and rock candy. Examples of non-crystalline candies which do not form crystals are lollipops, caramels, toffee. (The Science of Cooking, 2014) Looking at crystalline candies, the sugar solution the candy is made from is heated to boiling point, then slowly allowed to cool. The cooling point is where the crystals of sucrose form, making it vey important. The alignment of sucrose molecules forms large lattices of molecules, which has
a regular repeating structure. The solution must not be stirred right away, otherwise it will interfere with the crystal formation. Looking at the noncrystalline candies, the goal in creating these types of candies is to prevent crystal formation. “Interfering” agents can be used and added to the sugar solution, preventing the crystals from forming. This is because the other sugars disturb the formation and the different size molecules get in the way. Other chemicals used to interrupt this process are adding acids, which can break down the sucrose into glucose and fructose, as well as “mechanical” interfering agents which include fats and proteins. Non-crystalline candies are generally heated at a higher temperature because they contain a higher concentration of sucrose. These candies must be stored in order for the moisture level of the candies to rise slightly, which re-dissolve any of the small crystals that have formed. (The Science of Cooking, 2014). Therefore, the main difference between these difference types of candies is whether sugar crystals form, and if so, what their size is.
Deeper Look into the Chemistry In a sugar crystal, the sucrose molecules are arranged in a repeating pattern which are attracted to each other by intermolecular forces. These types of interactions bind the molecules together and are weaker than the bonds between atoms in the molecule. The sucrose molecules will begin to separate from each other when water is added because they become attracted to the water molecules through intermolecular forces. (ACS, 2014).
The first step in dissolving sugar involves the water molecules binding to the sucrose molecules. The second step involves the water molecules pulling the sucrose molecules into solution away from the crystal. When no more solid can be dissolved, and the remainder falls to the bottom of the container, saturation has occurred. The rate of dissolving is greater than the rate of crystallization, so because the sucrose molecules are constantly moving in the solution, the sugar crystals will remain dissolved in the water, until the solution becomes saturated. (ACS, 2014). When the crystals can no longer be dissolved in the water, a dynamic equilibrium solution has been reached. Even though the sucrose molecules are still trading between the solution and the crystals, the size of the crystals will remain the same. Le Châtelier’s Principle helps to explain the crystallization process. This principle states that a system that is shifted away from equilibrium acts to restore equilibrium by reacting in opposition to the shift. When a solution is heated up, the energy of a system goes down. This is done to help bring the temperature back down because the breakup of chemical bonds will absorb energy. Once the solution has cooled down, the sugar crystals begin to form. As stated above, the opposite is true for Le Châtelier’s Principle, such that when the temperature decreases, the system will generate energy to produce more sucrose molecules. (ACS, 2014). A supersaturated solution is then formed, which contains more sugar than what can stay in solution. This causes a temperature decrease, the release of sugar, and the formation of crystals. The cooler the temperature, the more molecules of sugar can join together. This is how rock candy is created. With the careful and precise control of temperature, a specific candy is formed. (ACS, 2014).
Recipes White Chocolate Nougat Ingredients 500g white chocolate wafers 500g mini marshmallows 500g baking jubejubes 1 large rice paper (comes rolled up) Directions 1. Cut the rice paper in half and find a shallow baking pan that fits the one half. (you need to put some sort of weight on half the pan to hold it down till you put the stuff on top) 2. Melt the marshmallows and white chocolate on stove on very very low heat (this will take a while and will look like a sticky mess but eventually it melts together nice) 3. Once it's almost melted put the jubejubes in the microwave to warm up (12 minutes) because if you throw them in cold the chocolate will go hard fast. 4. Add the jubejubes to the chocolate mixture and stir once. 5. Pour the mixture on the rice paper. You have to work fast. Use 2 spoons to spread best you can. Put the other piece of rice paper on top and pat down. Use a rolling pin to flatten and spread it some more. 6. Once it's done leave it in pan for a few hours. Invert onto a cutting board and let it sit some more. (if you try to cut it too soon it will stick to the knife) Wait till the next day if you can or 6hrs at least. 7. Cut lengthwise into 1" strips and then diagonally into little pieces.
Rock Candy Ingredients 1 cup of water 3 cups of sugar food colouring flavour Directions 1. Heat a cup of water in a saucepan until it boils. 2. Add three ups of sugar, and stir with a spoon. 3. Pour the solution into a glass jar. 4. Dangle a wooden stick into the syrup, and leave it for a few days.
Chocolate Walnut Fudge Ingredients ½ cup butter 1 cup semisweet chocolate chips 1 teaspoon vanilla extract 2 cups white sugar 1 (5 ounce) can evaporated milk 10 large marshmallows 1 chopped walnut Directions 1. Butter an 8x8 inch dish 2. Place butter, chocolate chips and vanilla in a mixing bowl. Set aside. 3. In a medium saucepan over medium heat, combine sugar, milk and marshmallows. Bring to a boil, stirring frequently. Reduce heat to low and cook 6 minutes more, stirring constantly. Remove from heat.
4. Pour marshmallow mixture over contents of mixing bowl. Beat entire mixture until it thickens and loses its gloss. Quickly fold in nuts and pour into prepared pan. Refrigerate several hours until firm.
Lollipops Ingredients 12 lollipop sticks 1 cup sugar ½ cup water 2 tablespoons light corn syrup 4-8 drops food colouring 2-3 drops flavouring oil Directions 1. Line a large baking sheet with foil. Arrange the lollipop sticks on the prepared pan, spacing the sticks 4 inches apart. 2. In a heavy saucepan over moderate heat, combine the sugar, water, and corn syrup; cook, stirring, until the sugar has dissolved. 3. Cover the saucepan, increase the heat to high, and boil the mixture for 1 minute to wash down any sugar crystals. Remove the cover, and boil the syrup until it registers 310 F on a candy thermometer. Immediately remove the saucepan from the heat and set it on a wire rack.
4. Let the syrup cool for 5 minutes, then add the food colouring and flavouring oil of choice; stir until the colour is even. 5. Spoon the coloured syrup over the top end of each lollipop stick, making a puddle about 2 to 3 inches in diameter. Let the lollipops stand until they are completely cool and the candy has hardened. 6. Wrap each lollipop in plastic wrap and secure below the candy.
Survey Sample and Results The following candy survey was given to a group of 18 girls between the ages of 10-12. The results were grouped and displayed in a table below. 1. What is your favourite type of candy? a. Sweet b. Salty c. Sour 2. What is your favourite texture of candy? a. Crunchy b. Smooth c. Soft d. Hard 3. How does candy make you feel? a. Happy b. sad c. guilty 4. How often do you eat candy? a. Once a day b. 3 times a week c. once a month
d. never 5. What is your favourite ingredient in certain candy? a. Chocolate b. Peanuts c. Mint d. Caramel 6. What is your favourite candy out of the following list? a. Fudge b. Candy Canes c. Taffy d. Caramels e. Lollipops f. Nougat 7. What is your favourite candy in the world?
Results
What is your favourite type of candy?
a. Sweet (8) b. Salty (6) c. Sour (4)
What is your favourite texture of candy?
a. b. c. d.
How does candy make you feel?
a. Happy (18) b. Sad (0) c. Guilty (0)
How often do you eat candy?
a. b. c. d.
Once a day (4) 3 times a week (12) once a month (2) never (0)
What is your favourite ingredient in candy?
a. b. c. d.
Chocolate (10) Peanuts (2) Mint (1) Caramel (5)
What is your favourite candy out of the following list?
a. b. c. d. e. f.
Fudge (6) Candy Canes (3) Taffy (2) Caramels (4) Lollipops (1) Nougat (2)
Crunchy (5) Smooth (4) Soft (3) Hard (6)
The purpose of this survey was to try and determine what candies people like the best and why. I tried to ask questions about the flavour and texture to help narrow down why. Based on the results from 18 girls aged 1012, there favourite type of candy is something chocolate, that is hard and sweet. Based on the samples of the favourite candy to choose from this
would define fudge as their favourite. So what is it about fudge that makes them love it? Looking closely into the details about fudge, it is one of the rare exceptions to the rule that sugar crystals are not desirable in candy. The texture of fudge comes from the tiny microcrystals that are small enough to only feel smooth on your tongue. The key component to making the best fudge is in the cooling, not the cooking. Otherwise the crystals will not form at the proper time. Instructions must be followed carefully and there may be no stirring in the cooling phase otherwise it could enhance the seed crystal formation to soon. (The Science of Cooking, 2014.) A seed crystal is a surface that sucrose molecules (sugar) can begin to attach themselves too. As the fudge cools, the crystal seed will grow bigger and bigger. So by allowing the fudge to stir without cooling, the formation of these seed crystals will not occur, therefore leaving the perfect texture of fudge. When the temperature has reached its specified cooling temperature, the stirring can begin, but must be done quickly. The more you stir, the more crystal seeds you will get. The difference in these seed crystals is that they will be tiny resulting in a smooth candy, rather than large crystals resulting in grainy candy. (The Science of Cooking, 2014).
Curriculum Connections
Grade 9 Academic Science, strand C: Chemistry: Atoms, Elements and Compounds Grade 9 Applied Science, strand C: Chemistry: Exploring Matter Grade 10 Academic Science, strand C: Chemistry: Chemical Reactions Grade 10 Applied Science, strand C: Chemistry: Chemical Reactions and Their Practical Application Grade 11 University Preparation Chemistry Grade 12 College Preparation Chemistry Grade 12 University Preparation Chemistry Grade 12 University Preparation Biology: Biochemistry
Final Statement The process of making candies is chemistry in action! You shape the size of sugar crystals to make a variety of textures, whether you can see the crystals or not. The art of cooking and candy-making tells us a lot about chemistry. It tells us that the combination of ingredients is not the only thing that defines a product, but also how they are mixed together that will give us the end result. The depth you can go into on this topic can vary depending on the purpose. You can keep it simple, while also going quite in depth. The material I have displayed above goes into some detail, but could be taken a lot further for the higher level chemistry grades. Making chemistry fun and relatable will hopefully engage the students and motivate them to want to learn more! Please see attached Video: Making White Chocolate Nougat
References
The Science of Cooking (2014). What’s special about fudge? Retrieved March 1st, 2017 from https://www.exploratorium.edu/cooking/candy/fudge-story.html Compound Interest (2014). The Chemistry of Candy. Retrieved March 1st, 2017 from http://www.compoundchem.com/2014/10/21/chemistryofcandy/ The Science of Cooking (2014). What is Sugar? Retrieved March 1st, 2017 from https://www.exploratorium.edu/cooking/candy/sugar.html American Chemical Society (2014). The Sweet Science of Candymaking. Retrieved March 1st, 2017 from https://www.acs.org/content/acs/en/education/resources/highschool/ch emmatters/past-issues/archive-2014-2015/candymaking.html The Science of Cooking (2014). How is a Lollipop like glass? Retrieved March 1st, 2017 from https://www.exploratorium.edu/cooking/candy/lollipop-story.html
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