Candy Science Experiments: Toffee!
Chemical and physical changes in matter are a classic part of elementary science curriculum. Ice, liquid, and steam, for example, are frequently used to demonstrate the way water can change forms.
But that doesn’t mean you need to stop there. Take some butter, sugar, and a curious fourth grade chef, add a dose of heat on your stove and keep track of its effects with a candy thermometer. In twenty minutes or less, you can have some mouthwatering toffee — blue ribbon candy science! Here’s how.
What You Need:
- 1 cup butter
- 1 cup white sugar
- 1/3 cup dark brown sugar
- 1/2 teaspoon baking soda
- 1/3 cup chopped almonds or hazelnuts (optional)
- Candy thermometer
- Deep saucepan (sugar syrup can burn if it spatters, so don’t use a shallow pan)
- Lightly greased jelly roll pan, or other large flat pan with edges