CREATE SWEETS AND CANDIES
Dear parents and guardians Through play, children develop dierent cognitive skills. Scientic studies show that when we are having fun or making discoveries during an experiment, a neurotransmitter called Dopamine is released. Dopamine is known to be responsible for feelings like motivation, reward and learning and that’s why experiences are related to positive feelings. So, if learning is a positive experience, it will stimulate the brain to develop various skills. Find out below which skills can be developed with the help of this educational toy!
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2016 Edition, special Juguettos, Science for You S.L. London, United Kingdom Author: Flávia Leitão Co-author: Joana Gomes Scientific review: Ana Garcia Revision: Joana Gomes Project management: Ana Garcia Product development: Ana Garcia and Flávia Leitão Design: Joana Gravata Illustrations: Joana Gravata
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Learning Apprentissage
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This book was produced in accordance with the following key stages and curriculum goals of subjects: - Science: KS1 and KS2; - Chemistry: KS3.
Index SAFETY RULES FIRST AID INFORMATION ADVICE FOR SUPERVISING ADULTS KIT CONTENTS INGREDIENTS LIST 1. Food 1.1. Balanced diet a) What is the Eatwell Guide? 1.2. Perceiving the world around us 1.3. Digestive system 1.4. Digestion 1.5. What are nutrients? a) Types of nutrients 1.6. Sugars a) Glycaemic index (GI) 1.7. Sweet foods 1.8. Precautions to have with food
2. Experiments and recipes
2.1. Kitchen science Experiment 1. Measuring temperatures Experiment 2. Cooked sugar stages 2.2. Cooking with science Recipe 1. Heart shaped jelly sweets Recipe 2. Worm shaped jelly sweets Recipe 3. Two flavoured jelly sweets Recipe 4. Juice jelly sweets Recipe 5. Lollipops without moulds Recipe 6. Lollipops with fun shapes Recipe 7. Delicious boiled sweets! Recipe 8. Jelly treats Recipe 9. Tutti-frutti oranges 2.3. Recipes for super scientists Super recipe 1. Homemade soft drinks Super recipe 2. Sweet of yogurt Super recipe 3. Marshmallow teacake Super recipe 4. Caramel coverage Super recipe 5. Caramel threads Super recipe 6. Jelly cake Super recipe 7. Jelly sweets frame Super recipe 8. Sweet ‘brigadier’ of jelly Super recipe 9. Popcorn pops on stick! Super recipe 10. Caramel popcorn cake!
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CREATE SWEETS AND CANDIES SAFETY RULES
- Read these instructions before use, follow them and keep them for reference. - Keep young children and animals away from the experimental area. - Store this experimental set out of reach of children under 8 years of age. - Clean all equipment after use. - Make sure that all containers are fully closed and properly stored after use. - Ensure that all empty containers and/or non-reclosable packaging are disposed of properly. - Wash hands before and after carrying out experiments. - Do not use any equipment which has not been supplied with the set or recommended in the instructions for use. - Do not smoke in the cooking area. - Do not replace foodstuffs in original container. Dispose of immediately. - Make sure the tools are properly clean before you start preparing food. - Take care while handling with hot water and hot solutions. - Use only food contact materials in order to develop the recipes and to store the prepared foods. - All the preparation stages included in the recipes which require the use of the oven, stove, household appliances and knives, should be performed by an adult. - If you spill any liquid, blot it up immediately in order to avoid slipping.
FIRST AID INFORMATION
- In case of eye contact: Wash out eye with plenty of water. Seek immediate medical advice if necessary. Citric acid and gelatine: - In case of eye contact: Wash out eye with plenty of water, holding eye open if necessary. Seek immediate medical advice. - If swallowed: Wash out mouth with water and drink plenty of water. Do not induce vomiting. Seek immediate medical advice. Shall only apply to citric acid. - In case of inhalation: Remove person to fresh air. - In case of skin contact and burns: Wash affected area with plenty of water for at least 10 minutes. - In case of doubt, seek medical advice without delay. Take the chemical and its container with you. - In case of injury always seek medical advice.
In case of emergency dial USA 911 | UK 999 | Australia 000 | Europe 112 ADVICE FOR SUPERVISING ADULTS
- Read and follow these instructions, the safety rules and the first aid information, and keep them for reference. - Allergenic products: this kit has ingredients that contain or may contain gluten, milk and milk-based products (including lactose), nuts, soybeans, mustard seed, peanuts, sulphites, wheat and egg which can cause allergies (see page 6). - The incorrect use of chemicals can cause injury and damage to health. Only carry out those experiments which are listed in the instructions. - This experimental set is for use only by children over 8 years. - Avoid any contact of the ingredients with the eyes. - Wash hands before and after carrying out activities. - The activity area must be kept clean. - The area surrounding the experiment should be kept clear of any obstructions and away from the storage of food. It should be well lit and ventilated and close to a water supply. A solid table with a heat resistant top should be provided. - The supervising adult should discuss the warnings and safety information with the child or children before commencing the experiments. - Pay special attention when handling hot and sharp and/or cutting tools such as knives. - Surfaces, liquids and tools may be very hot. - Because children’s abilities vary so much, even within age groups, supervising adults should exercise discretion as to which experiments are suitable and safe for them. The instructions should enable supervisors to assess any experiment to establish its suitability for a particular child. - The non-compliance of the precautions included in this book may expose children to unnecessary dangers.
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KIT CONTENTS 10
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Description: 1. Sachet of strawberry jelly 2. Sachet of tutti-frutti jelly 3. Silicone mould 4. Sachet of citric acid 5. Crepe paper sheets 6. Measuring cups 7. Cornflour 8. Measuring spoon 9. Sachets of gelatine 10. Straws 11. Lollipop sticks 12. Thermometer
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Quantity: 1 1 1 1 2 2 1 1 2 6 5 1
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CREATE SWEETS AND CANDIES INGREDIENTS LIST Tutti-frutti jelly Citric acid CAS # 77-92-9 Warning Hazard Statement: H319 Causes serious eye irritation. Precautionary Statement: Prevention: P264 Wash hands thoroughly after handling. Response: P305 + P351 + P338 IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continue rinsing. P337 + P313 If eye irritation persists: Get medical advice/attention.
Cornflour Strawberry jelly Ingredients: sugar, gelatin (12%), acidity regulators (E330, E297 and E331), flavourings (contains sulphites), salt, colours (E120, E163 and E160aii) and antioxidant (Vitamin C). May contain gluten, milk, nuts, soy, mustard seeds and peanuts.
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Ingredients: sugar, gelatin (12%), acidy regulators (E297, E331 e E330), flavouring (contains sulphites), salt, antioxidant (Vitamin C) and colours (E100 and E141ii). May contain gluten, milk, nuts, soy, mustard seeds and peanuts.
Gelatine CAS # 9000-70-8 Ingredients: powder gelatine (swine origin). May contain wheat, milk and egg.
Throughout this book, the use of substances or products that can cause food allergies or intolerances, such cereals containing gluten and products thereof; eggs and products thereof; and milk and products thereof, may be suggested.
1. Food
1.1. Balanced diet
When we walk, think, run, speak or even sleep, we are using energy.
Our diet is essential for us to be healthy and have energy, requiring some precautions and awareness. Eating a great variety of food is essential for our body to have all the nutrients it needs. Apart form that, it is very important to control the quantity of each food we ingest.
Image 1. A boy running.
Image 2. Different types of food.
Our organism uses food to recover all the energy it spends. DID YOU KNOW‌ The energy spent by humans is called calories? When a person runs for one hour they will burn around 800 calories and when they stay still they will burn around 70!
To help us understand the great variety of food that exists, food was grouped according to its characteristics, in the Eatwell Guide. a) What is the Eatwell guide? The Eatwell guide is a graphic representation that helps us choose and mix the food that should be a part of our daily diet.
Water, lower fat milk, sugar-free drinks including tea and coee all count. Limit fruit juice and/orsmoothies to a total of 150 ml a day.
Image 3. Eatwell guide.
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CREATE SWEETS AND CANDIES DID YOU KNOW… The Eatwell Guide was launched on 17th March 2016 by the Public Health England (PHE) to replace the Eatwell plate? It shows updated recommendations from the Scientific Advisory Committee on Nutrition (SACN). You can now have an even better diet and become even healthier!
Dairy Fruit Vegetables
Whole Grains Healthy protein
Image 5. Representation, in a plate, of the quantities of each type of food necessary to have a healthy diet.
DID YOU KNOW… The Eatwell Guide isn’t used in the USA! They use a food pyramid instead, the MyPyramid. Food recommendations are different from country to country. The MyPyramid Plan includes six food groups and a person climbing some stairs to illustrate physical activity, which should be done every day.
Meat & Beans Grains
Vegetables Fruits
Milk
Image 6. MyPiramid.
Image 4. Example of a campaign to raise awareness about eating well.
The rounded shape of the Eatwell Guide was made to resemble a plate used in meals.
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The division of the Eatwell Guide into groups of different sizes allows identifying easily what is the proportion of each food group that should be ingested daily: • Fruit and vegetables – 33%; • Potatoes, bread, rice, pasta and other starchy carbohydrates – 33%; • Dairy and alternatives – 15%; • Beans, pulses, fish, eggs, meat and other proteins – 12%; • Foods and drinks high in fat or sugar – 8%.
DID YOU KNOW… Water makes up to 70% of our organism? This is why you should drink between 1.5 and 3 litres of water every day!
So, following the Eatwell Guide, it is possible to make a complete, balanced and varied diet. These three characteristics complement each other:
1.2. Perceiving the world around us We’re certain that there are some foods that taste better to you than others. And do you like every smell that comes to your nostrils? Has it ever happen to you to feel a shiver that made your hair stood up? Why do you think all of this happens? Because the human body has five senses! Sight
Smell
• A complete diet is made when you eat food from each group and you drink a lot of water; • A balanced diet is made when you eat more food from the groups which are represented by a bigger slice and less of those in smaller slices; • A varied diet is made when you eat different foods inside the same group, whether daily, weekly or seasonally.
Hearing Touch
Taste Image 8. The five senses of the human body.
With the sense of sight, you can see everything that is around you, from its shape to its colours. With the sense of hearing, you can listen to all the sounds around you, from the sound of a bird to the noise of a plane approaching. With the sense of touch, you can feel the texture or temperature of everything you touch. With the sense of smell, you can smell the aroma of a flower or the meal that is being cooked in the kitchen. Finally, with the sense of taste, you can taste all the flavours!
Image 7. A complete, varied and balanced food is essential for our wellbeing!
So, it is through these senses that we can perceive the world around us and have many sensations!
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CREATE SWEETS AND CANDIES 1.3. Digestive system The set of organs that work in digestion is called the digestive system. This system is formed by the digestive tube and by the annex glands. Observe the following image.
Mouth: food enters through the mouth into the digestive tube. In its interior, mastication occurs, performed by the tongue and teeth. The mouth is also responsible for mixing food with saliva, forming the bolus. Salivary glands: release saliva. Pharynx: connects the mouth and the oesophagus. It belongs both to the digestive and respiratory systems. Oesophagus: connects the pharynx and the stomach. The bolus is transported by peristalsis. Liver: gland that produces the bile (which is later stored in the gall bladder), whose function is to help the digestion of fat. Stomach: it has the shape of a curved sack, localized in the upper part of the abdomen and it is where the bolus mixes with the gastric juice, creating the chyme. Pancreas: it produces pancreatic juice, which is released in the duodenum and it participates in the chemical digestion. Small intestine: tube with around 6 meters. The part that immediately follows the stomach is called duodenum. The chyme passes through the small intestine, where it goes under the action of the digestive juices produced by the liver, gall bladder and pancreas, transforming itself in bolus. Throughout the intestine, nutrients are absorbed by the blood.
Large intestine: tube larger than the small intestine and constituted by the cecum, colon and rectum. It is here where the substances that are not absorbed are transformed in faeces; these are stored in the rectum until they are released by the anus. Image 9. Digestive system.
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1.4. Digestion Food, to be used by our organism, has to be transformed in very small particles – nutrients. Digestion occurs throughout the digestive tube, where food is decomposed by the gastric juices – chemical transformations – and by the movements of the digestives tube – physical transformations. Nutrients are absorbed by the blood and the lymph through the intestinal villi and taken to all the parts of the body.
When you eat a certain food, your calories are metabolized and generate chemical energy, used in all your body functions!
Every food has calories. However, each type of food has different quantities of calories. Food rich in fat is the one with more calories. On the other hand, the ones rich in sugar are the ones with the type of calories that are most easily absorbed by your organisms and thus more easily used. 1.5. What are nutrients?
Small intestine
Villi
Image 10. Intestinal villi in the small intestine.
Nutrients are the substances that make food and are necessary to life. Since there are many different kinds of food, the nutrients in it are also quite varied.
A yogurt contains: Water, proteins, fats, carbon hydrates, minerals and vitamins.
The process that transforms food in nutrients is called digestion. DID YOU KNOW… That while you are digesting food you shouldn’t practice physical exercise nor taking a bath with cold water? These sudden changes in the body can interrupt your digestion and make you feel sick and vomit.
DID YOU KNOW… All the products that are packed must have a label informing their nutrition facts? That information is very important so that the consumer can make healthy choices when buying food!
It is through this process that the human body obtains the energy it needs, that is, the necessary calories for its good functioning.
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CREATE SWEETS AND CANDIES Proteins
Lipids
• Energy source: good storage of energy. • Protect the organism from the cold. • Structural function: create a fat layer under the skin. A balanced diet should include more lipids or vegetable and animal fat.
Carbohydrates
• The best energy source during growth. • Give energy to perform activities. • Carbohydrates excess becomes fat. Sugars are carbohydrates. The majority of carbohydrates are of vegetable origin.
Vitamins and minerals
• Vitamins are essential to regulate the good functioning of the organism. They protect the body against some diseases. • Minerals present both structural and regulatory functions.
Dietary fibres
• Present a regulatory function in the digestive system – facilitate intestinal transit.
Image 11. Nutrition facts label.
Nutrients have different functions: energetic, plastic and regulator. Observe table 1.
Energetic nutrients
Structural nutrients
Regulatory nutrients
Used as energy source – they are used by the organism during physical activity Used to build and repair the body – e.g. to recover from a fracture Regulate the good functioning of the organism and protect against diseases
Carbohydrates and lipids
Proteins, lipids, minerals and water
Vitamins, minerals, dietary fibres and water
Table 1. Different functions of nutrients.
a) Types of nutrients As you have already seen with table 1, there are many groups of nutrients. Each type of food is made mainly of a certain type of nutrient. That way we can list the following nutrients:
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• Constituents of cells and tissues. • Produce hormones. • Essential during growth. A balance diet should include both proteins of vegetable and animal origin.
DID YOU KNOW… Bones are essentially made of calcium and phosphorous? This is why it is so important that you ingest these minerals in quantities sufficient for your skeleton to stay healthy. You can find these minerals in milk and derivatives, for example!
Carbohydrates are highly related with the life cycle of animals and plants.
1.6. Sugars Sugars are also called carbohydrates. As we mentioned before, these are the main source of energy of the human body.
DID YOU KNOW… That without sugar it wouldn’t be possible to exist life as we know it? Deoxyribonucleic acid (DNA) molecules are responsible for life, that is, they store the genetic information of human beings, inside the cells. These molecules are made of sugar atoms and phosphate groups. Therefore, sugar is essential for life!
DNA (Deoxyribonucleic acid)
P
Plants
CO2 + H20 +
Animals
Sugars + O2
Solar energy
Sugars + O2
CO2 + H20 + Energy
Image 12. The use of sugars by plants and animals. Key words: CO2 – carbon dioxide; H2O – water; O2 – oxygen.
In humans, carbohydrates should present between 55 and 75% of their energy source. These are decomposed in the organism by the action of specific enzymes until they reach their most basic form, being then absorbed and metabolized by the organism. But not all sugars are equal!
P
Deoxyribose P CH2 H P
DID YOU KNOW… That plants produce carbon hydrates through photosynthesis? This is the main source of energy that they store in the form of starch!
O
H
H
OH
H
H
P
Image 12. DNA molecule has sugar in its composition (deoxyribose).
There are simple carbohydrates, which are more easily absorbed by the organism, and complex carbohydrates, which take longer to be used by the body. Both simple and complex carbohydrates, when processed by our digestive system, are transformed in glucose, which is the sugar that the organism used as energy source.
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CREATE SWEETS AND CANDIES DID YOU KNOW… Fruit contains a special sugar called fructose? This is a simple sugar, with only two glucose molecules (disaccharide) and easily digested by the organism.
Image 13. Glucose molecule.
DID YOU KNOW… That paper and cotton are made of ‘sugars’, that is, glucose molecules? However, the way the different glucose molecules bind in both these materials originates cellulose, a type of vegetable fibres. Complex sugars (also called polysaccharides by scientists) can be found in cereals and by-products (rice, bread, pasta, etc.), in potatoes and pulses.
Image 15. Fruits.
A molecule is the smallest part of a certain compound and is responsible for its characteristics. Imagine a Lego construction; each piece would be a molecule!
Image 16. Representation of a water molecule (H2O). The white balls represent hydrogen (H) and the red one oxygen (O).
a) Glycaemic index (GI)
Image 14. Pulses.
Simple sugars, in turn, are present in high quantities in foods such as sugar, honey, fruit, and milk.
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After ingesting a food rich in carbohydrates a rise in the levels of sugar in the blood can be verified (blood glucose level). The glycaemic index (IG) classifies carbohydrates according to its effects on the blood glucose.
Levels of blood glucose
High IG
Low IG 1
DID YOU KNOW‌ Juices and soft drinks are rich in simple sugars? A cup of a soft drink can have as much sugar as a slice of chocolate cake!
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Time/hours Image 17. Glycaemic index (IG) effects on the blood glucose levels.
Complex carbon hydrates show an IG lower than the one of simple sugars. So, ingesting them contributes to satiety and it helps to control blood glucose levels.
1.7. Sweet foods Sweet foods, a lot of times called sweets, are delicious because of their characteristic flavour. Actually, they are made of simple sugars (like common sugar) which are easily absorbed by our organism and have the fantastic ability of sating our apetite very quickly.
= 21 grams
1 cup of soda (200 millilitres) of sugar
= 20 grams slice of chocolate cake (60 grams)
of sugar
Image 19. Grams of simple sugars present in a glass of a soft drink and a slice of chocolate cake.
1.8. Precautions to have with food Sugar is quite caloric, that is, it has many calories in its constitution. Apart from that, excess sugar is quickly transformed in fat and accumulates in your body. That way, it is necessary to pay attention to the quantity of sweet foods and soft drinks we ingest every day.
Image 18. Sweets.
Image 20. You must always pay attention to the quantity of sweet foods you ingest.
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CREATE SWEETS AND CANDIES However, you should never forget how important it is to eat food of all the groups in the Eatwell Guide in the necessary amounts, including simple sugars.
It is also extremely important that, after you eat, especially sweets, you wash your teeth because the sugar can cause carries in your teeth.
Someone who does a lot of physical exercise needs to ingest much more food, that is, calories, than a sedentary person (who doesn’t practice physical exercise).
That way, you can understand the importance of physical exercise for your body to stay healthy. Besides, creating a relation between the quantity of food that you ingest and the quantity of calories you spend, also helps you to not accumulate unnecessary calories and consequently gain weight in excess!
Image 22. Oral hygiene is essential for your well being.
Finally, don’t forget that you must always wash your hands before and after every meal! When we are ill we can transmit diseases to others through sneezing, coughing, the use of contaminated utensils such as cutlery and glasses, sharing the same food, eating with dirty hands, eating raw food that wasn’t washed, etc. It is thus extremely important to wash your hands after you play and before and after every meal, preventing microorganisms from entering your organism and make you ill.
With the Create sweets and candies you can become a real cook, with so much science knowledge. Are you ready?
You will be able to make very scientific and sweet recipes with which you will surprise all your family and friends! Image 21. Doing physical exercise is essential if you want to stay healthy and not gain weight in excess.
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Scientist, don’t forget: always wash your hands before and after you perform an experiment!
2. Experiments and recipes Material included in the kit.
Wash all materials before beginning each experiment or recipe. In between each experiment or recipe, make sure all materials are properly washed too. 2.1. Kitchen science Experiment 1 Measuring temperatures What you will need: • Thermometer • Ceramic mug (like the one you use to drink milk for breakfast) • Hot tap water Steps: 1. Let’s start by analysing which is the room temperature: look at your thermometer and see what temperature it indicates. For that, you just need to look at the blue liquid that’s inside the thermometer and check the temperature.
2. Now, hold tightly the bottom part of the thermometer with your hand closed. Look at the liquid: you will see that it will starts to rise. Note down the temperature after 60 seconds. 3. Fill in your mug with hot water from the tap. Ask an adult for help so you don’t get burned. Carefully, place the thermometer inside the mug and see what happens. The temperature will rise, this is, the liquid will ascend inside the thermometer.
4. You can create a chart to take notes of the different temperatures. Room temperature
Temperature after 1 minute of hand heating
Temperature after 1 minute in hot water
Explanation: The liquid inside the thermometer is coloured alcohol (alcohol mixed with dye). When the alcohol is heated, it expands, this is, it occupies more space. Since the liquid is inside a small cylindrical tube, in the thermometer, when expanding it will have to occupy space inside that tube. As so, it rises. For a given temperature, the alcohol’s expansion is always the same. This way, it was possible to create a numerical scale along the tube that indicates the temperature regarding the alcohol’s expansion. With this knowledge it was possible to create thermometers, so useful for cooking and for many other situations! Experiment 2 Cooked sugar stages
DID YOU KNOW… That to make sweets, one of the most important tools is the thermometer? Knowing the temperature of sugar is fundamental to make lollipops and other sweets. The temperature that sugar reaches is responsible for the type of sweets made.
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CREATE SWEETS AND CANDIES To make sweets or lollipops it’s only needed two ingredients: water and sugar. The rise in temperature changes the consistency (texture) of the solution of water and sugar. In this way, scientists created the ‘cooked sugar stages’ which refer to the texture that the water and sugar solution gets depending on the temperature it reaches. Attention: ask an adult for help. What you will need: • Thermometer • Metal spoon • Pan • Water • Sugar • Teacup (for measurements) Steps: 1. To make any of these cooked sugar stages, you first have to dissolve sugar in water. 2. With the help of an adult, put 1 teacup of water in the pan and heat it on the cooker. 3. Now, carefully add 1 teacup of sugar to the hot water and stir it. 4. To check the sugar stages you’ll need the help of the thermometer. Attention scientist, your water and sugar solution will reach a very high temperature so be careful to not get burnt.
Temperature (ºC/ºF)
Stage
106 - 112ºC/ 223 - 234ºF
Thread
There is still a lot of water left in the syrup and this will form a liquid thread. Used for sugar syrups.
112 - 115ºC/ 234 - 240ºF
Soft ball
Syrup will form a soft, flexible ball. It can be flatten like pancakes.
Firm ball
It will form a firm ball briefly, remaining malleable and will flatten when squeezed.
122 - 130ºC/ 250 - 266ºF
Hard ball
Syrup will form a hard, thick ball that keeps its shape but you can still change it by squashing it.
132 - 143ºC/ 270 - 290ºF
Soft crack
Syrup will solidify into threads that are firm, yet flexible.
146 - 155ºC/ 95 - 310ºF
Hard crack
Syrup will form stiff threads that break easily when bent.
160ºC/320ºF
Clear liquid
The water has boiled away and the remaining sugar is now liquid and light amber in colour.
170ºC/338ºF
Brown liquid (caramel)
The sugar turns brown (carmelization).
177ºC/350ºF
Burnt sugar
The sugar turns black and must not be eaten.
116 - 120ºC/ 242 - 248ºF
5. In order to test the different stages of sugar, prepare a bowl with cold water. 6. With the help of a spoon, gradually put a little of your sugar solution in water, when reaching
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different temperatures. You’ll see that a kind of ‘dough’, syrup, will be formed. Remove it with your fingers and compare what you feel with the descriptions written in the chart. Explanation: In this experiment you dissolved a solid (sugar) in water. This way, you created an aqueous solution. However, when you put a little of this solution in cold water, it turned solid. In fact, scientists start believing that contrarily
to many other materials, sugar does not have a specific melting point. So, what is a melting point? To understand what this process is, first we’ll have to go through the physical states of matter. All matter that exists in nature can be presented in four physical states – solid, liquid, gas or plasma – and each state is normally dependant on temperature.
Matter consists of atoms that establish forces with each other, setting the state of each matter. As so, the physical states of matter are characterised by the level of arrangement of their atoms that can be more or less close together, accordingly to temperature and pressure of what matter is at. If these conditions are changed then it is possible to change the physical state of matter.
R i s e i n t e m p e r a t u r e
Solid
Liquid
Gas
Plasma
Molecules are close together and do not move much. It is not easy to change the shape of a solid. It’s the intermediate state between solid and gas. Molecules are more far apart and move more than in a solid. In liquid state, bodies do not have a defined shape, adopting the shape of the container where placed since molecules ‘slide’ on each other. In this state, matter is very far apart and it’s often impossible to see it. In gas, matter does not have volume or shape, also adopting the container’s shape. Molecules move freely, more than in the liquid state, in all direction and also are much more distant from each other. This state occurs when gas is extremely heated and in an ionized form. It’s the most common physical state of matter in the universe.
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CREATE SWEETS AND CANDIES So, we can consider the following transformations of the physical states of matter: Sublimation
Melting
Solid
Evaporation
Liquid
Solidification Condensation
However, it was never possible to find out at what temperature sugar ‘melted’. Recently scientists figured out that sugar did not ‘melt’ and instead of that, it decomposes when suffering changes in temperature.
Ionization
Gas
Plasma
Deionization
Sublimation
Image 23. Physical states of matter changings
DID YOU KNOW… That a scientist called Lavoisier summarised this subject in a law? The law states that ‘Nothing is lost, nothing is created, everything is transformed’.
DID YOU KNOW… That such as sugar, other materials, like paper and wood, also are decomposed when heated? These materials, when heated, do not transform into a liquid. They transform into other compounds such as carbon dioxide. If sugar is heated immediately, it ‘melts’ at a higher temperature than if the heating is slow and gradual.
Image 25. Water and sugar solution being heated.
Heat is a type of energy that makes molecules move faster. At room temperature, sugar molecules, or, sucrose molecules, are stable and are attracted to one another. Image 24. Lavoisier (1743-1794), French chemist, considered the ‘father’ of modern chemistry.
The melting point can be defined as the passage of the solid to the liquid state, this is to say when the temperature rises the substance melts.
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When the sugar is heated, the bonds between sucrose molecules, start losing strength, changing and moving freely. This way, they can shock into each other, forming new bonds (due to the attraction phenomena). These phenomena occur at several temperatures!
Whenever sugar reaches a temperature that allows being transformed into a liquid, its molecules are also breaking down and transforming into caramel. Sugar can be transformed in caramel without actually being transformed into a liquid. However the more sugar molecules are broken, while sugar is still a solid, the lower will be the temperature needed for it to transform into a liquid. Yet, when we cool a water and sugar solution, we allow the sugar molecules to be again at room temperature, being this temperature the one that allows sugar to be in the solid state.
A protocol is a detailed list of material that has to be used and includes the procedure to be followed, for the experiment to succeed. Name:
Recipe
Protocol
What is used:
Ingredients
Materials
How to do it:
Preparation
Procedure
Who does it:
Cook
Scientist
Are you ready to become a scientist and a cook?
2.2. Cooking with science
Have you ever thought about what a recipe is? And what do recipes have to do with science? Recipes are instructions that must be followed to make a specific dish, such as chocolate cake, bread or roast chicken! Recipes include the ingredients we need and the steps we should follow for their preparation. However scientists also follow special recipes when they are in laboratory and that are called protocols.
If you run out of any of the ingredients, such as flavoured jelly, gelatine or citric acid, do not worry! You can easily find them in a supermarket and continue making your recipes! We often suggest that you use food colourings and flavourings. Look for these ingredients in your kitchen. If you don’t find any, ask an adult to buy them in a supermarket for you to continue making very colourful recipes and experiments!
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CREATE SWEETS AND CANDIES Note: if you do not have icing sugar, you can 10 ml 1/2 use granulated sugar however use only half of the amounts indicated. Recipe 1 Heart shaped jelly sweets
Ingredients and material: • Citric acid • Silicone mould • Water • Gelatine • Icing sugar • Flavoured jelly • Measuring cup • Measuring spoon • 2 Bowls or cups • Metal spoon
fresa
Preparation: 1. Start by preparing in a bowl a mixture of 10 ml of gelatine and 10 ml of flavoured jelly. Use the measuring cup for the correct amounts.
10ml
2. With the measuring cup add 60 ml of icing sugar to the mixture. You’ll need to make 3 measurements of 20 ml. 3. Mix well and then, again using the measuring cup, collect 15 ml of the mixture and put it in the second bowl. 15 ml
4. Add to the second bowl 10 ml of warm water (from the tap if you 1/2 10 ml want) and half spoon of citric acid (0.5 g), using the measuring spoon of your kit.
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6. Mix well. You need to assure that you get an homogeneous mixture. 7. Fill in the silicone mould with the help of the metal spoon.
Attention: ask an adult for help.
10ml
5. Put this mixture in the microwave for 10 seconds.
8. Repeat this procedure until the mould is full. You may also choose to use the mixture you’ve prepared on steps 1 and 2 and use them in recipes 2 and 3 9. Place the silicone mould in the fridge and wait 1 to 2 hours. 10. Your jelly sweets are made! To be consumed within 2 days (store in the refrigerator). Recipe 2 Worm shaped jelly sweets Attention: ask an adult for help. Ingredients and material: • 3 Straws • Rubber band • Scissors • Flavoured jelly • Gelatine • Citric acid • Water • Icing sugar • Measuring cup • Measuring spoon • Metal spoon • 2 Bowls or cups Preparation: 1. Start asking for an adult’s help to cut, with the scissors, 3 straws in 3 parts with the same size. 2. Then attach them with a rubber band and place them upright in the cup.
Note: if you still have sufficient mixture that you made in experiment 1, you don’t need to do the steps 2 and 3 of the experiment. 3. Now, in a bowl prepare a mixture of 10 ml of gelatine and 10 ml of flavoured jelly. 4. With the help of the measuring cup add to the mixture 60 ml of icing sugar. You’ll need to make 3 measurements of 20 ml. 5. Mix well and then with the measuring cup collect 30 ml of the mixture and place it in the other bowl. You’ll need to do 2 measurements of 15 mL each. 6. Add to the second bowl 20 ml of warm water (it can be from the tap) and 1 measuring spoon of citric acid. 7. Put this mixture in the microwave for 10 seconds and mix it well, until you get a homogeneous mixture. 8. Wash and dry well your measuring cup and then put the straws, vertically, inside of it. 9. With the metal spoon fill in the straws. Make sure all straws are upright and touching the bottom of the cup. This way you are preventing the mixture of coming out from the bottom of the straws. 10. When filled, place them in the fridge for 1 to 2 hours. 11. After this time, you only need to press the straws and start pushing your jelly sweets! You’ll see they will really look like worms.
Recipe 3 Two favoured jelly sweets Attention: ask an adult for help. Ingredients and material: • Silicone mould • Gelatine • 2 Different flavoured jellies • Citric acid • Water • Icing sugar • Measuring cup • Measuring spoon • Metal spoon • 4 Bowls or cups Preparation: 1. Start by preparing in a bowl a mixture of 10 ml of gelatine and 10 ml of flavoured jelly with the measuring cup. Prepare the other bowl exactly in the same way, however with a different flavour. 2. With the measuring cup add to each mixture 60 ml of icing sugar. You’ll need to do 3 measurements of 20 ml each. 3. Mix well and remove with the measuring cup 15 ml of each mixture to two new bowls. 4. Measure 10 ml of warm water (from the tap if you want) and half of the measuring spoon with citric acid (0.5g). Add to one of the bowls and then repeat the process for another bowl. 5. Put one of the mixtures in the microwave for 10 seconds. 6. Mix well until all the powder is dissolved. 7. Now fill in the silicone mould. Use the metal spoon to help you pour the mixture in each heart hole. As you want to make two flavoured jelly sweets, fill in the hearts only until half of it’s volume.
To be consumed within 2 days (store in the refrigerator).
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CREATE SWEETS AND CANDIES 8. If you want to fill the mould completely, you should repeat the procedure. 9. Now you just have to wait about 30 to 60 minutes. 10. Put the second mixture on the microwave for 10 seconds and mix well dissolving all the powder. 11. Now you can add the mixture over the last one, without them getting mixed. Use the metal spoon to help you out. 12. Place the silicone mould in the fridge and wait 1 to 2 hours. After this time your two flavoured jelly sweets are made! To be consumed within 2 days (store in the refrigerator).
2. Ask for an adult’s help to heat 50 ml of water in the microwave, in a proper container. Use the measuring cup and make two measurements of 25 ml each. 3. When the water is hot, mix the jelly and stir with a spoon until all the powder is dissolved. 4. Now, add 50 ml of juice and mix well. 5. With the help of the metal spoon put this mixture in the silicone mould and place it in the fridge for at least 2 hours. 6. If after 2 hours the jelly isn’t yet solid, wait a little more. 7. When solid, you can take the jellies out of the mould. 8. You can save the jellies by wrapping them still you need to put them in the fridge as they are made from jelly. To be consumed within 2 days (store in the refrigerator).
Recipe 4 Juice jelly sweets Attention: ask an adult for help. Ingredients and material: • Flavoured jelly • Gelatine • Icing sugar • Orange juice or another flavour you like • Measuring cup • Bowl • Silicone mould • Metal spoon • Bowl or Mug Preparation: 1. In a bowl mix 25 ml of flavoured jelly together with 10 ml of gelatine. Use the measuring cup to help you. Add 25 ml of icing sugar.
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Recipe 5 Lollipop without mould Attention: ask an adult for help. Ingredients and material: • Water • Sugar • Cornflour • Food colouring (optional) • Food flavouring (optional) • Pan • Measuring cup • Tray • Thermometer • Lollipop sticks • Metal spoon Preparation: 1. With your measuring cup, add 100 ml of sugar to the pan. For this, make 5 measurements of 20 ml each.
2. Now add 25 ml of water to the sugar. If you want you can add food colouring and flavouring.
8. Finally, add the lollipop sticks.
3. Mix well the solution using the metal spoon.
9. Now you just need to wait for them to solidify.
4. Ask an adult to heat the mixture. Use the thermometer and wait until it reaches 150ºC (302ºF). You’ll see that in this stage, the liquid will make bubbles and become more viscous.
To be consumed within 5 days (store in the refrigerator).
At 150ºC (302ºF) all the water from the solution evaporates, remaining only sugar. After reaching this temperature, wait 1 or 2 minutes with the mixture still heating. However don’t let it reach 160ºC (320ºF), or else you may spoil your lollipops.
5. While the mixture is heating, put cornflour covering the bottom of the tray. 6. To give shape to your lollipops, use the measuring cup: press the bottom of the cup against the cornflour to make dimples. Pour your mixture into the dimples. You can make other shapes too, with a spoon for example. Tip: you must use a tray that allows you to put the cornflour with enough height to make holes with the measuring cup. However, at the same time, you must be able to put the lollipop sticks horizontally. 7. Now that your loll pop solution is ready you just have to pour it carefully, with the help of an adult (it’s hot!) and with a spoon, into the dimples.
Recipe 6 Lollipops with fun shapes Attention: ask an adult for help. Ingredients and material: • Measuring cup • Biscuit moulds • Cornflour • Food colouring (optional) • Food flavouring (optional) • Lollipop sticks
• Pan • Napkin • Water • Sugar • Thermometer • Cooking oil • Metal spoon • Aluminium foil
Preparation: 1. With the measuring cup add 100 ml of sugar to a pan. For this, make 5 measurements of 20 ml each. 2. Now add 25 ml of water to the sugar. If you want you can add colouring and flavouring. 3. Mix well the solution using the metal spoon. 4. Ask an adult to heat the mixture. 5. Use the thermometer and wait until it reaches 150ºC (302ºF). You’ll see that in this stage, the liquid will make bubbles and become more viscous. 6. You must also cut pieces of aluminium foil, the same number as the moulds you are going to use. Grease the moulds with a little of cooking oil, use a napkin to help you. Now, use the cornflour to grease the moulds. Finally cover the bottom part of the moulds with aluminium foil, press tightly so the liquid doesn’t come out.
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CREATE SWEETS AND CANDIES 7. Now, pour the mixture and immediately place the sticks in the lollipops in a vertical position. See image below.
4. Ask an adult to heat the mixture. Use the thermometer and wait until it reaches 150ºC (302ºF). 5. Now you just have to add this mixture to your silicone mould.
8. Wait until your lollipops are solid and then they will be ready! 9. Finally, remove them gently from the moulds. If necessary, press the sides of the moulds for the lollipops to get loose easier. Was there any lollipop mixture left in the pan? Well, you can make incredible heart shaped boiled sweets with your silicone moulds! To be consumed within 5 days (store in the refrigerator). Recipe 7 Delicious boiled sweets! Attention: ask an adult for help. Ingredients and material: • Measuring cup • Thermometer • Water • Silicone mould • Sugar • Metal spoon • Pan • Food colouring (optional) • Juice, the flavour you like the most (optional) Preparation: 1. With the measuring cup add 100 ml of sugar to a pan. For this, make 5 measurements of 20 ml each. 2. Add 25 ml of water to the sugar. If you want, you can add some drops of food colouring and 25 ml of a juice you like. 3. Mix well the solution using the metal spoon.
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6. Wait until they are solid and your boiled sweets are made! To be consumed within 1 week. Recipe 8 Jelly treats Attention: ask an adult for help. Ingredients and material: • Flavoured jelly • Gelatine • Water • Biscuit moulds • Spoon • Measuring spoon • Tray • Aluminium foil • 2 Bowls • Measuring cup • Citric acid Preparation: 1. Start by preparing a bowl with 10 ml of gelatine and 10 ml of flavoured jelly. Use the measuring cup. 2. Add 60 ml of icing sugar to the previous mixture. You’ll need to make 3 measurements of 20 ml. 3. Mix well and add 2 g of citric acid (2 measuring spoons) and 55 ml of warm water (can be from the tap). To measure this, you need to do 2 measurements of 15 ml and another of 25 ml. Mix it all well once again. 4. Put the mixture in the microwave for 10 seconds and mix it a little more.
5. When all the content of the mixture is well dissolved you may use any type of biscuit mould.
Preparation: 1. To start, cut your oranges in half. For that, ask an adult to help you.
6. You just need to prepare the moulds first: cut some pieces of aluminium foil (considering the amount of sweets you want to make) and cover the bottom of the moulds. Make sure the aluminium foil is well attached to the moulds.
Note: cut half oranges considering the desserts you want to make, this is, if you want to make 6 desserts, cut 3 oranges.
7. Now place all the moulds on a tray that can go in the fridge. 8. Finally, with the help of a spoon, pour your mixture into each mould.
2. Now, remove the interior of each half into a bowl. Use a spoon to help you. Note: to not waste the oranges content, ask an adult to make orange juice! 3. When all the oranges are clear of content, prepare the jellies: ask an adult to heat 150 ml of water. Use the measuring cup. In this case you will need to do 6 measurements of 25 ml each. 4. When the water is hot, add a jelly sachet to it.
9. Now place the tray in the fridge for about 60 to 90 minutes.
5. Mix until the powder is completely dissolved.
10. After this time, your jelly treats will be ready to eat!
6. Now add 150 ml of cold water and mix well.
Note: if content of the mixture remains, you can fill your silicone mould and make more heart shaped jelly sweets! Suggestion: you may also do this jelly treats following the recipe 4. To be consumed within 2 days (store in the refrigerator). Recipe 9 Tutti-frutti oranges
7. So that your half oranges don’t roll, place each one on a plastic cup (they’ll work as a support). 8. Now carefully pour the jelly into the oranges. 9. Finally, place them in the fridge and wait until they solidify.
Attention: ask an adult for help. Ingredients and material: • Measuring cup • Oranges • Plastic cups • Knife • Flavoured jelly
• Water • Spoons • Bowl • Pan
To be consumed within 2 days (store in the refrigerator).
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CREATE SWEETS AND CANDIES 2.3. Recipes for super scientists Super recipe 1 Homemade soft drinks Were you surprised or even frightened with the amount of sugar that a cup of soft drink has? However you like the sensation of the bubbles (carbon dioxide) in your mouth? With this recipe you can learn how to make soft drinks that are fun but do not have great amounts of sugar. Attention: ask an adult for help. Ingredients and material: • Blender • Cups • Spoon • Sparkling water (500 ml) • 3 Carrots • 2 Oranges • Mint
Explanation: As we have already seen, soft drinks consist mainly of sugar and this is easily transformed in fat which can be quite harmful for our organism. However, soft drinks do not contain alcohol and are not fermented, they are made with sparkling water, fruits and sugar. For that they can be made at home. Homemade soft drinks are a great option for who likes juices with gas but doesn’t want to ingest high amounts of unnecessary sugar. Sparkling (carbonated) mineral water exists in nature or can be produced by humans.
Preparation: 1. Ask an adult to peel the oranges and carrots. 2. Use the blender to turn the oranges and carrots into a smooth liquid. 3. Add to the juice the sparkling water. Stir well.
6. Your homemade soft drink is made!
Mineral water, from mineral springs, can be effervescent, this is to say, the sparkling water as we know it, however it can be produced naturally in nature. Sparkling water is water in which carbon dioxide gas has been dissolved under pressure.
Note: you may use other fruits, such as apple or strawberry, or the ones you like the most. You can also choose other spices such as cinnamon, to give your own special touch to your homemade drinks. This way, you can become a real Chef of these delicious and healthy drinks.
Natural sparkling water originates from areas near volcanoes, which cause the heating of underground water. The heat released in these areas breaks the mineral molecules present in water and also cause the release of vapours and incorporation of gases in liquid
4. Add some mint leaves for a fresher flavour. 5. Serve in cups with some ice cubes.
To be consumed in the same day.
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Image 26. Carbon dioxide bubbles in sparkling water.
Super recipe 2 Sweet of yogurt DID YOU KNOW... That there are natural sources of sparkling (carbonated) water? Azorean Islands, in Portugal, are volcanic and the water is influenced by the heat from the interior of Earth. It’s possible in this region to drink sparkling water directly from thermal springs, for example in Furnas located in São Miguel Island. The locals call this water ‘sour water’!
Attention: ask an adult for help. Ingredients and material: • 2 Packages of flavoured jelly • 2 Natural yogurts • Bowl • Blender Preparation: 1. Prepare the jelly accordingly to the instructions provided on the packages. Attention scientist, ask and adult to help you heat the water. 2. Put the jelly in the fridge until it’s slightly solid. 3. Transfer the jelly to the blender and add the yogurts, mix it all until you get a homogeneous mixture.
Image 27. ‘Sour water’ spring in Furnas, São Miguel Island, Azores.
The single difference between mineral water and sparkling/carbonated water is the presence of carbon dioxide. Homemade soft drinks present several advantages: • When using fresh fruit, we can feel its real flavour and obtain its nutrients; • Preservatives aren’t added such as other substances that can alter the drink’s flavour and can harm our organism if consumed in excess; • They are less acidic than ‘common’ soft drinks.
4. Put this mixture in a large bowl or in individual ones and then place them in the fridge before serving. To be consumed within 2 days (store in the refrigerator). Super recipe 3 Marshmallow teacake Attention: ask an adult for help. Ingredients and material: • 6 Egg whites (the yolks can be cooked) • Icing sugar (250 g) • 1 Sachet of strawberry jelly • Dark chocolate • Bowl • Container for water bath • Mixer • Spatula • Tray • Aluminium foil • Piping bag • Tablespoon
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CREATE SWEETS AND CANDIES Preparation: 1. Ask an adult to whisk the egg whites.
6. Line the tray with the aluminium foil. Put your mixture in the piping bag and make small balls on the aluminium foil.
2. Add sugar and ask the adult to continue whisking the egg whites until stiff. 3. Ask an adult to put the bowl in water bath and when the mixture starts boiling, whisk again the egg whites.
7. Place the tray in the freezer for a day. 8. On the following day, melt the dark chocolate. Put it in a container and mix well. 9. With the help of a spoon dip the small balls in the chocolate.
4. In another container, dissolve the jelly content in hot water, such as described on the sachet.
10. Put them on a aluminium foil to dry.
5. Add the jelly to the egg whites and with the spatula involve the mixture!
11. When the chocolate is solidified your marshmallow teacakes are made! Tip: to fasten the process, place them in the fridge. To be consumed within 2 days (store in the refrigerator).
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Super recipe 4 Caramel coverage Attention: ask an adult for help. Ingredients and material: • Sugar • Pan • Spoon • Tea cup (for measurements) Preparation: 1. In a pan put a cup of sugar. 2. Ask an adult to put the pan on the cooker, in medium heat, for the sugar to melt slowly. Note: this method doesn’t require water to melt the sugar and as so we call it dry method. 3. Mix it gently until all the sugar is dissolved. Attention, you’ll see that on the edges of the pan, sugar gains colour more quickly. You must always stir near these edges and drag the sugar, already darker, to the centre of the pan. 4. Now you can use this caramel to make a cake or pour it over a cake that’s already made. You can also use it as a topping for ice creams or popcorns! 5. Delight yourself with homemade caramel! To be consumed within 1 week.
Super recipe 5 Caramel threads You can make fantastic caramel threads with the previous recipe.
Attention: ask an adult for help. Ingredients and material: • Everything you have used in super recipe 4 • Cooking oil • Metal ladle • Spoon • Fork • Thermometer • Brush or napkin Preparation: 1. Start by preparing the caramel, such as explained in super recipe 4. 2. When all sugar is liquid, you must turn off the cooker and remove the pan of the stove. To carry out this step ask an adult for help. Use also the thermometer to control temperature. You’ll see that at 150ºC (302ºF), all sugar is transformed in caramel. 3. Grease the back part of the ladle with cooking oil. You can use a brush or a napkin. 4. Let it cool a little. Then dip a spoon or a fork in the caramel, still hot, and let the caramel threads fall over the ladle. You must make ‘Z’ movements to create a mesh on the back part of the ladle. 5. Now, carefully, remove the caramel threads from the ladle and you’ll have a basket made of caramel. In the mean time, the caramel started cooling inside the pan and as you can see (with the help of a fork) small threads are forming. What to do?
For that you just need to make the caramel as explained in super recipe 4.
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CREATE SWEETS AND CANDIES 6. With a fork pull some caramel threads from the pan. Then, you just have to continue pulling. You can pull them with the fork and roll around the lollipop stick or pull them with your fingers.
Preparation: 1. First you have to start by whisking the eggs with sugar. Use the mixer if you want and ask an adult to teach you how to use it.
7. If the threads break easily, heat once again the caramel until it’s liquid. Then make the threads with your fingers.
2. When well mixed, add the jelly sachet and continue mixing.
8. If you roll these threads around a lollipop stick you’ll make a fantastic caramel lollipop! You can also make small balls and decorate a cake. You just need to use your imagination!
3. Add 1 cup of flour and the cream. Continue mixing. Add the yeast too. 4. When the mixture is homogeneous, add the second cup of flour, but don’t stop mixing. 5. Grease the mould with butter, making sure its entire interior is totally covered.
If the caramel solidifies inside the pan, you must add water and let it soak for about 24 hours. This way, the caramel that solidified will become loose.
6. Now dredge the mould with flour.
To be consumed within 1 week. Super recipe 6 Jelly cake Attention: ask an adult for help. Ingredients and material: • 4 Eggs • 1 Cup of sugar • 1 Pack of cream • 2 Cups of flour • 1 Teaspoon of yeast • 1 Sachet of jelly of your favourite flavour • Butter • Mixer • Cake mould
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7. Once the mould is ready, pour the mixture into it. 8. Now the dough has to go in the stove. Ask an adult to turn it on at 180ºC (356ºF), for about 80 minutes. 9. Delight yourself with this jelly cake! To be consumed within 1 week.
Super recipe 7 Jelly sweets frame Attention: ask an adult for help. Ingredients and material: • Everything you have used in super recipe 6 • Square mould for cakes • Photo or image that you like • Material to protect the photo or image (you can overlay it with a layer of plastic or another protective material) • Several jelly sweets (you can use the ones you made in the previous experiments) Preparation: 1. Start by preparing the cake, such as you’ve done on super recipe 6, but this time use a square mould for cakes. 2. While the cake is baking, you can protect your photo or image. For that you can use a laminating machine or transparent adhesive paper (like the one used to protect book covers). 3. When the cake is baked, ask an adult to take it out of the stove and put it on a plate. 4. Let it cool for 5 minutes. 5. See if the top of the cake is plain. If it isn’t, ask an adult to cut the upper layer of the cake to become plain, using a knife. 6. Now place the image or photo on the centre of the cake.
7. Fill in the empty space that surrounds the cake with the jelly sweets you’ve chosen! 8. This cake will be a great success! You can make any cake recipe you know or like and apply this decoration technique. To be consumed within 2 days (store in the refrigerator). Super recipe 8 Sweet ‘brigadier’ of jelly Attention: ask an adult for help. Ingredients and material: • 1 Condensed milk tin • 1 Sachet of flavoured jelly • Butter • Sugar • Bowl • Cupcake wrappers (optional) • Food colouring (optional) Preparation: 1. Mix the condensed milk and the jelly. Stir well until all the jelly is dissolved. 2. Cover this mixture and then place it in the fridge for about 24 hours. 3. On the next day, you can make your own small balls. Put some butter on your hands and then mould the balls. 4. Finally, when shaped as you like, roll them on sugar. 5. If you have the cupcake wrappers, you can place them there. To be consumed within 2 days (store in the refrigerator).
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CREATE SWEETS AND CANDIES SUPER SCIENTIST! Did you know that you can give colour to sugar? You just need to add some drops of food colouring and mix well. Then, put it over absorbent paper for the colouring that is in excess come off. When it’s dry, the coloured sugar is ready to use!
Super recipe 9 Popcorn pops on stick! Attention: ask an adult for help. Ingredients and material: • Popcorn (like the ones you made on experiment 2 of the ‘Sweet Laboratory’ book, but without sugar or salt) • Marshmallows • Butter • Tray • Pan • Cake spatula • Spoon • Lollipop sticks Preparation: 1. Start by spreading your popcorns (already made) on a tray. Note: use the popcorns you have already made or repeat experiment 2 from your Create sweets and candies book.
2. Ask an adult to melt butter in a pan. You must only melt enough butter to cover the bottom of the pan. 3. When the butter is melted, put the marshmallows in the pan too. 4. Mix it over a low flame, with a cake spatula, until the marshmallows melt as well. You’ll see that dough will start forming. In this stage, the mixture is ready. 5. Carefully, you must pour the dough over the popcorns. With a spoon spread and mix the dough together with the popcorn.
6. Now you can make small balls with your hands. When they’re made, put the lollipop sticks in them.
To be consumed within 1 day. Super recipe 10 Caramel popcorn cake! Attention: ask an adult for help. Ingredients and material: • Popcorn (without sugar or salt) • Sugar • Water • Pan • Tea cup (for measurements) • Wooden spoon • Metal spoon
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• Tray • Cake mould • Aluminium foil
6. Very slowly and carefully (otherwise the popcorn may break) mix the caramel with the popcorn using the metal spoon.
Preparation: 1. Make popcorn just like you did in experiment 2 of the ‘Sweet Laboratory’ book.
7. When all is well mixed, put the caramel popcorn in the cake mould. With a spoon press them so they get more compact.
2. Meanwhile you must cover the mould with aluminium foil.
3. Spread the popcorn on a tray. 4. Now you must prepare the caramel. a) In a pan put a cup of sugar and heat it on the cooker over a low flame, so the sugar can melt slowly. Ask an adult for help to use the cooker. b) When the sugar has a golden colour add half cup of hot water (you can use tap water) and stir with a wooden spoon. c) Stir it carefully until all sugar is dissolved and you’ll obtain a golden liquid – your caramel. 5. Now, you just have to pour the caramel over your popcorn on the tray.
8. Finally, put the mould in the fridge for about 1 hour. 9. After this period you can remove the cake. Carefully, pull the foil from the mould and then separate the aluminium foil from the caramel popcorn cake. To be consumed within 2 days. You can make this recipe also replacing the caramel by chocolate. For that, ask an adult to melt a chocolate bar that you like (dark, milk or white) in the microwave. Instead of caramel, you should use melted chocolate in all the steps of this recipe.
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