Sat_Feb_16_18:01:36_PST_2019
Lava Toffee: Candy with a Chemistry Lesson
Puttering in the kitchen with kids is always messy and fun, especially when it results in some funky looking candy
A few months ago, Lila went to a one-day science camp. Her favorite activity of the day was the making of a candy called lava toffee. When I went to pick her up in the late afternoon, she was waiting not-so-patiently to taste the confection. Unfortunately something had gone wrong with the recipe (they likely did not heat it to a high enough temp)- the candy failed to set and the campers did not get a taste. Little miss was crushed and only settled down when I promised her we would make it at home "one day". That day came during Spring Break week in mid-March.
You know the quick and dirty volcano you can make with just vinegar and baking soda? This candy works on a similar principle, only using heat instead of acid to release carbon dioxide from the baking soda. You cook a sugar syrup to the hard crack stage; this is the temperature (300F) which gives a hard, crunchy texture upon cooling.
Puttering in the kitchen with kids is always messy and fun, especially when it results in some funky looking candy
A few months ago, Lila went to a one-day science camp. Her favorite activity of the day was the making of a candy called lava toffee. When I went to pick her up in the late afternoon, she was waiting not-so-patiently to taste the confection. Unfortunately something had gone wrong with the recipe (they likely did not heat it to a high enough temp)- the candy failed to set and the campers did not get a taste. Little miss was crushed and only settled down when I promised her we would make it at home "one day". That day came during Spring Break week in mid-March.
You know the quick and dirty volcano you can make with just vinegar and baking soda? This candy works on a similar principle, only using heat instead of acid to release carbon dioxide from the baking soda. You cook a sugar syrup to the hard crack stage; this is the temperature (300F) which gives a hard, crunchy texture upon cooling.
Comments
Post a Comment