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.