Science made delicious
It is a very special day this weekend — Father’s Day. I hope you are able to take a moment to honour and really appreciate all of those special father figures in your life. My plans include a leisurely campfire in the backyard, and what better snack to go along with it than smores. These are not going to be your traditional smores though — they will have a bit of a science twist. How can I resist, right? Let’s get started.
*Remember to ask an adult before doing this experiment.
Materials
3 packages of unflavoured gelatin
white corn syrup
granulated sugar
vanilla extract
salt
cornstarch
powdered sugar
nonstick cooking spray
stove
water measuring cups
measuring spoons
stirring spoon
spatula
saucepan
small rectangular baking dish
candy thermometer
Procedure 1.
Prepare your pan for the finished marshmallows. Lightly spray the square baking pan with nonstick cooking spray.
Mix 1/3 cup (80 mL) of powdered sugar with three tablespoons (45 mL) of cornstarch. Lightly sprinkle this mixture into the square baking pan. Set aside for now.
2. In the bowl of the mixer, combine 1/2 cup (125 mL) of COLD water with the three gelatin packages. Mix to combine. Set aside.
3. In a saucepan add 1/2 cup (125 mL) of water, 1 1/2 (375 mL) cups granulated sugar, one cup (250 mL) light corn syrup and 1/4 easpoon (1.25 mL) of salt. Mix well and place on medium heat.
4. Place the candy thermometer in the saucepan and allow the mixture to reach a temperature of 240°F (115 °C). Be care, this is hot.
5. Once it has reached the correct temperature, have an adult remove this from the heat. Turn the mixer on slow and drizzle the hot syrup into the gelatin mixture.
6. Turn the mixer on high and allow it to mix for about ten minutes. You will see fluffy white peaks form. If you wish add your vanilla in now.
7. Pour the marshmallows in to your pan.
8. Smooth them out and allow them to set overnight.
9. Cut into squares the next day and roast them over your fire to make delicious smores!
What is going on?
There is a lot of science happening in this pretty simple experiment. Did you know that gelatin is actually a collagen? Collagen is the main protein in connective tissue that holds the cells together (yes, just like in your body). It behaves as all proteins do (think of an egg white) and when whipped with a mixer it thickens up.
By using the mixer, you were able to incorporate a lot of air into those marshmallows. A tiny little bit of gelatin in the bottom of the bowl filled it to the top! The air was trapped in the marshmallows allowing them to say so fluffy and soft.
You were also able to observe the unique properties of sugar. By adding the corn syrup (another type of sweetener), it keeps the sugar molecules from crystalizing. The long chains of sugar molecules get in the way by tangling themselves around the sucrose molecules and keeping them from forming crystals. As a result, you have fluffy delicious marshmallows. Now enough science — go enjoy your campfire.
Please note that because of the current health situation, our physical office is temporarily closed. Praxis will not be distributing kits or offering other direct services for now. We will continue to do science outreach via our web page and social media.
Patty Rooks, Senior Scientific Consultant PRAXIS, “Connecting Science To The Community”. Contact Praxis at praxis@praxismh.ca, www.praxismh.ca, Tweet or follow us @PraxisMedHat, or friend us on Facebook. Phone us at 403.527.5365 or email: praxis@praxismh.ca.