Into the saucepan, place 113 grams of sucrose and 93 grams of the 3M glucose solution. Add 29 ml of water to the mixture. Heat over the Bunsen burner until it reaches 110ºC, stirring frequently thereafter. The mixture usually starts to foam at this point because the vapor pressure of the dihydrogen momoxide has reached 1 atm of pressure. Either leaving the mixture alone or stirring the top layer seems to solve the problem … most of the time. The mixture will start to thicken at 125ºC and turn brown at 128ºC (because the amorphic solid begins to decompose, caramelize). At this point stirring begins to be more difficult and it will be handy to have the pot holders ready!
When the mixture reaches 138ºC, add 0.5 grams of sodium chloride and 50 grams of protein inclusions. When the temperature reaches 154ºC, turn off the burner and bring the sauce pan close to a 1 foot2 of Al foil which has been lightly coated with the solidified mixed esters.
The next part takes coordination. One student holds the saucepan ready to pour while the other adds 2 ml of 4-hydroxy-3-methoxybenzaldehyde and 5.5 grams of sodium hydrogen carbonate. The same student has to stir very fast until the foaming mixture starts to flow over the top of the saucepan. Then it is poured and scraped out, spreading it lightly over the foil with the spoon. All equipment should immediately be cleaned up.
Glossary of Terms:
4-hydroxy-3-methoxybenzaldehyde: vanilla extract
Glucose, 3M: Karo syrup
Mixed esters: margarine
Protein Inclusions: peanuts
sodium hydrogen carbonate: baking soda
Sodium chloride: Table salt
Sucrose: table sugar
Celsius to Fahrenheit Conversion:
110ºC = 230ºF
125ºC = 257ºF
128ºC = 262ºF
138ºC = 280ºF
154ºC = 309ºF