Thames & Kosmos Candy Chemistry handleiding

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Thames & Kosmos

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Handleiding

HERES HOW

1. Grease the baking sheet with a little

butter.

2. Pour the sugar and cornstarch into the

cooking pot and mix together.

3. Stir in the corn syrup, butter, salt, and

water.

4. Heat the mixture on medium heat, and

stir often until it begins to boil. This will

take about 15 minutes.

5. Once the mixture reaches a boil, stop

stirring and let it boil until it reaches

Recipe:

Saltwater

Taffy

(a type of toffee)

YOU WILL NEED

→ candy thermometer

→ baking sheet

→ cooking pot

→ spoon

→ bowl of cold water

→ knife or kitchen scissors

→ 2 cups granulated sugar

→ 2 tablespoons cornstarch

→ 1 cup light corn syrup

→ 3/4 cup water

→ 2 tablespoons butter

→ 1 teaspoon salt

→ flavor extracts

→ food coloring

Soft Crack stage (270 °F). You can test the

mixture at this point by putting a small

amount into a bowl of cool water. You

want it to be a little ﬂexible. If you can

form it into a ball, it’s not hot enough, but

if it’s really brittle, it’s too hot.

6. Remove the cooking pot from the heat. Stir

in several drops of food coloring and your

desired ﬂavor extract.

7. Pour the mixture onto the baking sheet

and let it cool at room temperature for

about 10 to 20 minutes.

8. Stretch the taffy. You will want to grease

your hands and do this for 10 to 15 minutes

or until the taffy has a satiny appearance,

is light in color, and gets tougher to pull.

9. Roll the pulled taffy into a long rope,

about half an inch in diameter, and cut it

with oiled scissors or a knife into one-inch

long pieces.

10. Let these sit for 30 minutes and then

wrap them in wax paper.

Saltwater taffy is a popular U.S. candy

that was invented in Atlantic City, New

Jersey, in the late s. Despite the

name, it’s not made with seawater.

The reason you have to pull the taffy is

to get very small air bubbles distributed

evenly throughout it. The air bubbles

make the candy softer, lighter, and

chewier. They also give it its signature

pastel color, because the many air

bubbles break up the clear crystalline

sugar and diffuse the light.

→

WHATS HAPPENING

Safety Note: Caution! Very high temperatures.

There is a risk of burns. Boiling sugar and candy

syrups are extremely hot. An adult should perform all

operations involving the hot sugar and candy syrups.



EXPERIMENT 

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