[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-detail-165102-en":3,"doc-seo-165102-105":30,"detail-sidebar-cat-1-en-105":92},{"code":4,"msg":5,"data":6},0,"success",{"doc_id":7,"user_id":8,"nickname":9,"user_avatar":10,"doc_module":11,"category_id":12,"category_name":13,"doc_title":14,"doc_description":15,"doc_content":16,"file_id":17,"file_url":18,"file_type":19,"file_size":20,"view_count":11,"is_deleted":4,"is_public":11,"is_downloadable":11,"audit_status":11,"page_count":21,"language":22,"language_code":23,"site_id":24,"html_lang":23,"table_of_contents":25,"faqs":26,"seo_title":27,"seo_description":15,"update_tm":28,"read_time":29},165102,8814010472675,"Xiajie","https://avatar.qwps.com/avatar/WGlhamll",1,158,"General","LAB EXPERIENCE 6 - Sugar Candy Science Lab","Lab Experience 6 focuses on candy making fundamentals and the science of sugar crystallization. The lab guides students through sanitizing work areas, preparing clean equipment, performing cold water test experiments using temperature ranges, and preparing an old-timey fudge recipe. Students record observations, attach required experiment and recipe photographs, complete “Sugar Questions” and review “Sugar Science” and “Sugar Tips for Consumers,” then taste variations, score results with a numerical evaluation system, justify ratings, and submit the completed lab report for instructor review.","Sugar\nLAB EXPERIENCE 6\nThe purpose of this lab is to become familiar with the principles of candy making. In this experience, you will learn about making crystalline, as well as the science behind sugar.\nTo satisfy the requirements for this lab experience, you will need to complete the following steps:\nAlways begin by washing your hands and thoroughly cleaning/sanitizing work surfaces.\nGather ingredients needed for the experiments and the candy recipe. Make sure all of your equipment is clean and ready to use.\nComplete cold water test experiments. Then, prepare the old timey fudge recipe.\nTake photographs of both the experiment and the recipe.  Refer to the lab experiment for directions in more detail; be sure to insert photographs in designated sections of your lab report.\nWhile the fudge is cooking, complete the “Sugar Questions.” Be sure to read “Sugar Science” and “Sugar Tips for Consumers.”\nWhen the fudge is finished, taste a sample and complete the evaluation tool.\nSubmit completed lab report to instructor.\nSHOPPING LIST\nTo complete this lab experience, you will need the following materials:\nFood Preparation Equipment\tFood Products\n9x5x3 inch loaf pan\t\t\t\tGranulated Sugar\n2-quart saucepan\t\t\t\tUnsweetened Chocolate\nCandy thermometer\t\t\t\tButter\nA wooden spoon\t\t\t\tMilk\nFoil\t\t\t\t\t\tLight Corn Syrup\u000bRed food coloring\t\t\t\tVanilla\nChopped nuts (optional)\n\u000f\nLAB ASSIGNMENT\nCold Water Test\nYou Will Need:\nEquipment \t\t\tFood\nSmall saucepan\t\t\t\t1 cup granulated sugar\nCandy thermometer\t\t\t\t½ cup water, hot\n1 small bowl\t\t\t\t\t1 drop food coloring, red\n2 cups cold water\nMethod\nCalibrate your candy thermometer.\nFill a small saucepan ½ full with hot water. Place over high heat.\nClamp a candy thermometer to the saucepan so that the bulb is immersed in the water. Do not allow the bulb to touch the sides or the bottom of the pan.\nBring the water to a boil.\nRecord the temperature at which the water boils.\nIf the recorded temperature is below 212˚ Fahrenheit, subtract it from 212˚ Fahrenheit. Record the number of degrees. Subtract this number to all temperatures that need to be achieved.\nIf the recorded temperature is above 212 ˚ Fahrenheit, subtract 212 ˚ Fahrenheit from the number. Record the number of degrees. Add this number to all temperatures that need to be achieved.\nDissolve 1 cup of sugar in a ½ cup of hot water in a deep saucepan.\nAdd 1 drop of red food coloring.\nClamp the candy thermometer to the saucepan so that the bulb is immersed in the syrup. Do not allow the bulb to touch the sides or the bottom of the pan.\nBring the mixture to a boil over high heat.\nFill a small bowl with cold water to test your sugar syrup.\nAt each of the specified temperature ranges listed in the table, remove ¼ teaspoon of the sugar syrup, and drop it into the cold water. Do not test for clear liquid, brown liquid, or burnt liquid stages (see chart). Make sure your temperature does not go beyond 350˚ Fahrenheit.\n\u000f\nEXPERIMENT PHOTOGRAPHS\nPlease insert the appropriate photograph in the box provided for Thread, Soft Ball, Firm Ball, Hard Ball, Soft Crack, and Hard Crack.\nPhotograph A: Thread\nPhotograph B: Soft Ball\n\u000f\nPhotograph C: Firm Ball\nPhotograph D: Hard Ball\nPhotograph E: Soft Crack\nPhotograph F: Hard Crack\n\u000f\nOld-Timey Fudge\nYou Will Need:\nEquipment \t\t\t\tFood\n9x5x3 inch loaf pan\t\t\t\t\t2 cups of granulated sugar\nFoil\t\t\t\t\t\t\t2 ounces of unsweetened chocolate\nA wooden spoon\t\t\t\t\t2 tablespoons of butter\n2-quart saucepan\t\t\t\t\t½ cup chopped nuts (optional)\nCandy thermometer\t\t\t\t\t¾ cup milk\n1 teaspoon light corn syrup\n1 teaspoon of vanilla\nDirections\nPrepare a 9x5x3 inch loaf pan by lining it with foil, extending the ends over the edges of the pan. Butter the bottom and edges of the foil. Set aside.\nButter the sides of a heavy 2-\tquart saucepan. Add sugar, milk, unsweetened chocolate, and light corn syrup to the saucepan. Cook over medium-high heat, stirring frequently until the mixture boils. Clip a candy thermometer to the side of the pan. Reduce the heat to medium-low. Contin","cbCaii37jLxYFt9y","https://ap.wps.com/l/cbCaii37jLxYFt9y","docx",66613,15,"English","en",105,"# Purpose and Preparation\n## Safety and Setup Steps\n## Materials and Shopping List\n# Cold Water Test Experiment\n## Equipment and Ingredients\n## Calibration and Boiling Temperature Recording\n## Syrup Testing by Temperature Ranges\n# Old-Timey Fudge Recipe\n## Ingredients\n## Directions and Cooking Stages\n# Required Photographs\n## Crystalline Candy Stages\n## Fudge Photographs\n# Evaluation and Questions\n## Numerical Scoring System\n## Sugar Questions and Sugar Science","[{\"question\":\"What safety and preparation steps are required before starting the lab?\",\"answer\":\"Wash hands thoroughly and clean or sanitize work surfaces. Gather ingredients and ensure all equipment is clean and ready to use.\"},{\"question\":\"How is the cold water test performed to evaluate sugar syrup stages?\",\"answer\":\"Calibrate the candy thermometer, boil the syrup mixture, and test by dropping measured syrup into cold water at specified temperature ranges while keeping temperatures below 350°F.\"},{\"question\":\"What process is used to prepare and finish the old-timey fudge?\",\"answer\":\"Line and butter the loaf pan, cook sugar, milk, chocolate, and corn syrup to the soft-ball stage, cool without stirring, then beat until thick and spread into the prepared pan. Score into squares and store tightly covered.\"}]","LAB EXPERIENCE 6 - Sugar Candy Science Lab | DOCX",1788166293,5,{"code":4,"msg":31,"data":32},"ok",{"site_id":24,"language":23,"slug":33,"title":14,"keywords":34,"description":15,"schema_data":35,"social_meta":87,"head_meta":89,"extra_data":91,"updated_unix":28},"lab-experience-6-sugar-candy-science-lab","",{"@graph":36,"@context":86},[37,54,69],{"@type":38,"itemListElement":39},"BreadcrumbList",[40,44,48,51],{"item":41,"name":42,"@type":43,"position":11},"https://docshare.wps.com","Home","ListItem",{"item":45,"name":46,"@type":43,"position":47},"https://docshare.wps.com/template/","Template",2,{"item":49,"name":13,"@type":43,"position":50},"https://docshare.wps.com/template/general/",3,{"item":52,"name":14,"@type":43,"position":53},"https://docshare.wps.com/template/lab-experience-6-sugar-candy-science-lab/165102/",4,{"url":52,"name":14,"@type":55,"author":56,"headline":14,"publisher":58,"fileFormat":61,"inLanguage":23,"description":15,"dateModified":62,"datePublished":63,"encodingFormat":61,"isAccessibleForFree":64,"interactionStatistic":65},"DigitalDocument",{"name":9,"@type":57},"Person",{"url":41,"name":59,"@type":60},"DocShare","Organization","application/vnd.openxmlformats-officedocument.wordprocessingml.document","2026-09-04","2026-08-31",true,{"@type":66,"interactionType":67,"userInteractionCount":11},"InteractionCounter",{"@type":68},"ViewAction",{"@type":70,"mainEntity":71},"FAQPage",[72,78,82],{"name":73,"@type":74,"acceptedAnswer":75},"What safety and preparation steps are required before starting the lab?","Question",{"text":76,"@type":77},"Wash hands thoroughly and clean or sanitize work surfaces. Gather ingredients and ensure all equipment is clean and ready to use.","Answer",{"name":79,"@type":74,"acceptedAnswer":80},"How is the cold water test performed to evaluate sugar syrup stages?",{"text":81,"@type":77},"Calibrate the candy thermometer, boil the syrup mixture, and test by dropping measured syrup into cold water at specified temperature ranges while keeping temperatures below 350°F.",{"name":83,"@type":74,"acceptedAnswer":84},"What process is used to prepare and finish the old-timey fudge?",{"text":85,"@type":77},"Line and butter the loaf pan, cook sugar, milk, chocolate, and corn syrup to the soft-ball stage, cool without stirring, then beat until thick and spread into the prepared pan. Score into squares and store tightly covered.","https://schema.org",{"og:url":52,"og:type":88,"og:title":14,"og:site_name":59,"og:description":15},"article",{"robots":90,"canonical":52},"index,follow",{"doc_id":7,"site_id":24},{"code":4,"msg":5,"data":93},[94,99,104,109,113,118,123,128,132],{"id":95,"doc_module":11,"doc_module_name":46,"category_name":96,"show_sort_weight":97,"slug":98},11,"Presentations",90,"presentations",{"id":100,"doc_module":11,"doc_module_name":46,"category_name":101,"show_sort_weight":102,"slug":103},12,"Resumes",80,"resumes",{"id":105,"doc_module":11,"doc_module_name":46,"category_name":106,"show_sort_weight":107,"slug":108},14,"Invoices",70,"invoices",{"id":21,"doc_module":11,"doc_module_name":46,"category_name":110,"show_sort_weight":111,"slug":112},"Posters",60,"posters",{"id":114,"doc_module":11,"doc_module_name":46,"category_name":115,"show_sort_weight":116,"slug":117},16,"Social Media",50,"social-media",{"id":119,"doc_module":11,"doc_module_name":46,"category_name":120,"show_sort_weight":121,"slug":122},17,"Forms",40,"forms",{"id":124,"doc_module":11,"doc_module_name":46,"category_name":125,"show_sort_weight":126,"slug":127},18,"Letters",30,"letters",{"id":129,"doc_module":11,"doc_module_name":46,"category_name":130,"show_sort_weight":29,"slug":131},21,"Paper Templates","papers-templates",{"id":12,"doc_module":11,"doc_module_name":46,"category_name":13,"show_sort_weight":4,"slug":133},"general-158"]