Food Science: Pulling Saltwater Taffy (Now With Sugar Substitute and GF Options)
In this one-time class learners will discover the history behind the sweet treat and the step-by-step process of making saltwater taffy.
Danita
Average rating:
4.8
Number of reviews:(1,561)
What's included
1 live meeting
1 in-class hoursClass Experience
US Grade 5 - 6
In this class learners will be able to create their own saltwater taffy with a recipe so easy anyone could achieve great results. While the taffy is cooling enough for us to handle it we will learn the history of the treat and the science behind why we pull the taffy. An additional bonus of the class is that we will get some upper body workout from pulling the treat into a light and airy candy. The candy will then be wrapped in wax paper to keep it fresh and delicious. This is a great summertime treat and the learners will be given many recipe options to create their own flavors that they love best.
Learning Goals
Learn the history of saltwater taffy, the science behind the pulling the candy, and how to make the treat.
Other Details
Parental Guidance
When making candy we are dealing with hot sugar. Learners should have an adult present to help due to the hazards of candy making. Although this recipe is easy enough that intermediate chefs can successfully make the treat the danger of hot sugar is real and only learners with an assistant can attend this class.
Supply List
1 cup Sugar Extra Fine Granulated Sugar - you can substitute this for 1 cup of Swerve (a sugar replacement) 2 teaspoons corn starch - you could substitute this with arrowroot 2/3 cup white (light) corn syrup - you could substitute this with honey 1 tablespoon unsalted butter 1/3 cup water - if using Swerve, you would use 1/2 cup water 1/8 teaspoon baking soda (optional) 1 1/8 teaspoon glycerin (optional) 1/4 teaspoon salt 1 cup butter - you can substitute this for any fat (coconut oil or vegan butter) 1 teaspoon flavor extract (you can choose any flavor you desire) - one of the many websites you can find a variety of extracts at is https://amoretti.com/collections/extracts?gclid=Cj0KCQjwpdqDBhCSARIsAEUJ0hNLWBJgXe1hTSC33gtqAJoYFz-Ehuv8djAfQRTM40ofW-Di3nBbscsaAhwLEALw_wcB 3-5 drops food coloring of choice (gel or liquid is okay) A medium pot A baking sheet (like a cookie sheet) Wax paper A reliable instant read or candy thermometer Scissors that are okay to grease and use with food (clean) Rubber/silicone spatula Small cup with cold water
External Resources
Learners will not need to use any apps or websites beyond the standard Outschool tools.
Teacher expertise and credentials
Hello! am a scientist and adventurer. I have a Masters degree in Animal Science with minors in Chemistry and Fish & Wildlife. I started my journey investigating sheep and goats, went on to study shrimp and zooplankton, and have many years of experience teaching STEM to students from preschool up to college.
The classes that I am currently teaching cover Food Science, Animal Science, Ichthyology, STEM experiments, and Women in STEM.
All my classes are anchored in exciting themes such as "Surviving a Zombie Apocalypse through STEM", "Interesting Animals from A to Z", and "Microscopic Adventures!". I generally have a short presentation which I try to keep 5-10 minutes long with the rest of the class time working with hands on learning. I create all my own high-quality material that your students will enjoy engaging with. My classroom is inclusive to all.
Interesting facts about myself:
1) I am an identical twin.
2) I have studied seabirds in Antarctica.Reviews
Live One-Time Class
$10
per classMeets once
60 min
Completed by 53 learners
Live video meetings
Ages: 10-12
3-6 learners per class
