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Suckers. (Junior Division).

The purpose of this project is to determine if Splenda will affect the taste of sucker. Suckers made with Splenda will be compared to the Suckers made with Sugar. The volunteers will rate the best tasting suck 10 and inferior tasting sucker. Place molds on a cooling patette and grease with spary oil. Molds must stay flat on pouring surfaced or candy may spill under the mold. Insert a paper stick 1--inch into each mold. Cook the recipe to 300 degrees f (hard crack stage). Pour the hopt candy into the molds. Cool 5 to 10 minutes. Remove clip and molds. The conclusion of this project is that we have found that Splenda, a substitute sugar, is not much different than sugar in the sucker recipe. The only difference that we have found was the flavor.

Kate Quick, Amy McCracken, Woodlin School.
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Author:Quick, Kate; McCracken, Amy
Publication:Journal of the Colorado-Wyoming Academy of Science
Article Type:Brief Article
Geographic Code:1USA
Date:Apr 1, 2002
Words:142
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