Science on a Stick: Rock Candy
- by KitchenPantryScientist
Got sugar? You can grow big, edible sugar crystals, commonly called “rock candy,” in your own kitchen. We thought they’d make a great science experiment to demonstrate at the Minnesota State Fair, where foods on a stick hold sway.
Like bricks in a wall, crystals are solids formed by repeating patterns of molecules. Instead of mortar, the atoms and molecules are connected by atomic bonds.
They can be big or small, but crystals made from the same atoms or molecules always form the same shape. Table sugar, or sucrose, is made up of a molecule composed of two sugars, glucose and fructose. The crystals formed by sucrose are hexagonal (six-sided) prisms, slanted at the ends.
To make rock candy on a stick, you’ll need: 5 cups white granulated sugar, 2 cups water, cake pop sticks or wooden skewers, and food coloring
- Dip one end of cake-pop sticks or wooden skewers in water and then roll them in granulated white sugar. The sugar should cover 2-3 inches of the stick. Let them dry completely. These are the seeds for the sugar crystal growth.
- Boil 2 cups water and 5 cups sugar until sugar is dissolved as much as possible. It should look like syrup. This is your supersaturated sugar solution.
- Let syrup sit until it is no longer hot and pour into glass containers. Add food coloring and stir.
- When colored syrup is completely cool, set the sugary end of the sugar-seeded cake pops or skewers into the syrup and let them sit for about a week.
5. Gently move the sticks around occasionally, so they don’t stick to the crystals in the bottom of the glass. If the glass container gets too full of crystals, pour the syrup into a new container and move your stick into the cleaner syrup to grow more crystals. When the rock candy is done, drain the excess syrup and let them dry. Enjoy!
The science behind the candy? A supersaturated solution is one that is forced to hold more atoms in water or another solute than it normally would. Supersaturated solutions can be made using heat or pressure. Crystals start to form when a supersaturated solutions encounters a “seed” atom or molecule, causing the other atoms to come out of the solution and attach to the seed. In this case, the seed molecules were the sucrose molecules we dried onto the sticks.