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
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1. Overview of principle of dissolving a solid in a liquid, with live demonstration 2. Limits of dissolving 3. How heat can be used to force greater saturation of a solid into a liquid 4. How this principle happens when bees make honey 5. Demonstration of limits of saturation without heat and demonstration of greater saturation with heat 6. Demonstration of making supersaturated sugar in water, heated then cooled without crystals forming, in order to make clear candies 7. Discussion...
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.
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.
Jane TomlinsonFood Science and Cooking
151 total reviews
93 completed classes
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...