Science & Nature

Food Science: The Science of Supersaturation and Making Your Own Candy Apples

The science behind supersaturation and how this principle is used to make candy.
151 total reviews for this teacher
4 reviews for this class
Completed by 10 learners
  There are no upcoming classes.
Class

50 minutes

per class

Meets once

11-16

year olds

1-6

learners per class

per learner

How does aOne-Timeclass work?

Meets once at a scheduled time
Live video chat, recorded and monitored for safety and quality
Great for exploring new interests and different styles of teachers

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Description

Class Experience

Students will be taught about the scientific principle of supersaturation, and also about honey and candy making.
I began cooking as a child, and I was taught classic cooking techniques by my mother.  I took inorganic chemistry and physical science at university, and I've been a candy maker for many years.
No homework
Four to six apples
Two cups white sugar
1 tbsp white vinegar
1/2 cup water
Food dye (not required)
Forks or sticks for the apples
Three or four quart pot
Candy thermometer (not essential but recommended)
50 minutes per week in class, and maybe some time outside of class.
Students will be advised strongly to never attempt replicating candy making without parental permission AND supervision.  Boiling candy gets extremely hot and could potentially cause severe burns.  Cooking in the home should only be done with parental permission according to the rules of your home.

Teacher

Jane TomlinsonFood Science and Cooking
151 total reviews
93 completed classes

About Me

Hi!  I grew up in Australia, but I have been a citizen of the United States for many years.  I have had education and experience in a variety of areas:

* Formal Education:  B. A. English; C. D. A. (Child Development Associates);  Seven years of... 
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