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THE CHEMISTRY OF CARAMEL

Use a chemical reaction to make caramel from sugar

Suitable For

Grade 4

Difficulty

2

Time Required

 <12 Hours

Supervision

Required

What’s it about?

The key to making tasty ‘Caramel’ is by boiling white sugar slowly in steady increments to approximately 170C. As the sugar liquefies and draws near this temperature, the sugar breaks down into composites with the characteristic caramel colour and flavour. In this science experiment you will use heat that causes a chemical change to sugar forming delicious caramel:

Topics covered

Caramel

What will I need?

  • SUGAR
  • SPOON
  • WATER
  • MEASURING CUP
  • METAL PAN
  • ADULT HELPER

Procedure (Method)

Unfortunately, this section is only available in the e-book version of the project.

How does it work?

Unfortunately, this section is only available in the e-book version of the project.

Caramel is a combination of sugar and carbon. In this science experiment the sugar placed on a mild heat source is slowly turned into carbon. The sugar is removed from the heat source before all the sugar is turned into carbon, hence the remaining sugar and carbon has been converted to caramel through this chemical reaction. If the sugar is left on the heat for too long, all the sugar will turn to carbon and will eventually lose all of its sweetness.

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