CH-114 M4 Lab 6

 M4 Lab 6: Candy & Caramel

This is when I first put granulated sugar over a low-medium heat pan to let it melt and caramelize. Instead of stirring it around I would swirl the pan to attempt even melting

Instructions:










Once I seen the sugar had melted and turned into this brownish color and removed the pan from the heat to try and prevent burning
















I then poured some of it from the pan onto my brother's plate of Waffles and strawberries that he didn't finish.















This is an image of the caramel hardening to the point where it could stand up
















Taste Test: The sugar was definately burnt more than I expected. I don't neccesarily eat or make things like this so overall I didn't know what it was truly supposed to be like. But at first it was liquidy and it tasted burnt, but then it hardened very fast and turned into like a stuck candy on the strawberries and waffles. It was very tough.

When making caramel, the sugar went through a process called caramelization, which involved the thermal decomposition of sugar molecules at high temperatures.When the sugar heated up, it melted and went into a series of chemical reactions. The sucrose molecules break down into simpler molecules, such as glucose and fructose, through hydrolysis. These molecules then go into dehydration and polymerization, forming a complex mixture of compounds.

Since I think the process was allowed to proceed for a little too long at maybe too high heat, the sugar probably burned a little, resulting in a darker brown and more bitter taste. The fast hardening of burnt caramel happens because the sugars had fast chemical changes, leading to the formation of larger, more complex molecules that solidify fast when cooling. When poured over waffles and strawberries, this burnt caramel hardened almost immediately upon contact with the cooler surfaces, creating a brittle texture rather than a smooth sauce that can be poured. Also, the crystallization in caramel occured when sugar molecules reorganized and formed solid crystalline structures as the caramel cooled. Since the caramel was a little burnt, it formed large sugar crystals, resulting in a gritty texture. 

Reflection: As far as a learning experience, this activity was a success. Again, I don’t make or consume things like this. But if I were to use this activity to maybe make something for others, I would know that this process happens a lot faster than expected to I can perform this at a much lower heat and also not very long.

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