In this experiment, you will use sugar as a solute and water as a solvent. You will discover how temperature, agitation, and the presence of interfering agents affect crystal formation.

THINGS NEEDED:

200g sugar

120 mL hot water (If using Variation 4, you DO NOT need this.)

0.3g cream of tartar (only if using Variation 2)

12g corn syrup (only if using Variation 3)

120 mL half-and-half (only if using Variation 4)

small saucepan & cover

safety goggles

calibrated thermometer

heatproof tray or plate

Plastic or wooden spoon for beating mixture

plastic film (Saran wrap)

PROCEDURE

1. Follow the recipe variation. (choose one)
 

    a. Variation 1: Use the control recipe.
    b. Variation 2: Use the control recipe with the addition of 0.3 g cream of tartar.
    c. Variation 3: Use the control recipe with the addition of 12 g corn syrup.
    d. Variation 4: Use the control recipe but use half-and-half instead of water.

2. Measure the ingredients for the variation you are to make.
3. Place the ingredients in a small saucepan over medium heat. Cover the container and heat until just boiling. This will take 2 minutes. Wear safety goggles during heating.
4. Remove the cover, and boil until the temperature reaches 114 degrees Celsius. Be sure to use a calibrated thermometer.
5. Remove from heat, and pour onto a heatproof tray or plate. Use caution when pouring the hot solution.
6. Cool undisturbed until the bottom of the tray or plate is just warm to the touch.
7. Beat vigorously and continuously with a plastic or wooden spoon until the mixture becomes a creamy white mass.
8. Fold, press, and squeeze the mixture until it is smooth and elastic. Wrap the fondant in plastic film. Leave it like that until the next day.
9. The next day, obtain the sample.
10. Using a toothpick, mix a small amount of the sample with glycerol on a microscope slide. Use a microscope to examine the sample under 10X power.
11. Repeat step 10 with samples from each of the other variations.
12. Sketch the crystals from the five variations.
13. Taste a small sample of each variation. Compare the samples on the basis of the feel of the crystals on your tongue, texture, and moistness. Enter the information in your data table.