1/2 cup sugar
1/3 cup corn syrup
1/4 cup water
pinch of salt (optional)
1 1/2 tablespoons margarine (divided use)
food coloring
flavors (see next column for suggestions)
FLAVORS
vanilla
peppermint
banana
wintergreen
licorice
lemon
This recipe is a translation of the one used in my chemistry class in high school for an experiment on "The
Effects of Temperature and Torsion on a Saccharide". Go here for the original. This will make approximately
15-20 1" pieces.
Place the sugar, corn syrup, water and salt in a small saucepan with a candy thermometer attached to the
pan (be sure to have it raised off of the bottom of the pan). Mix thoroughly until the sugar has dissolved,
stirring constantly. Increase the heat and do not stir during the rest of the heating. You may wipe down any
crystals that form on the sides of the pan as it heats.
Heat until the thermometer registers 270oF. While the mixture heats, liberally grease a small pan (pie pan,
cookie sheet for a toaster oven, make one out of aluminum foil) with 1/2 tablespoons margarine.
As soon as the mixture reaches 270oF, remove from the heat, and add 1/2 tablespoon of margarine while stirring
gently. Pour the mixture into the pan and allow to cool.
When the mixture is cool enough to touch the top, take approximately 1 ml of your favorite flavoring and 3
drops of your desired color and sprinkle them across the mixture. (Estimate the 1 ml- do not try to measure
it.).
Coat your hands with the remaining margarine. When the mixture is cool enough to handle, begin to pull
and fold, pull and fold. This allows the molecules to align themselves and add air to the mixture.
When the mixture takes on a satin sheen, pull off bit-size pieces and wrap in saran wrap.
Options may be to build a candy cane.