For our Kitchen Chemistry presentation we decided to focus on pulled sugar. We chose specifically to work with swirled lollipops.  Our idea was drawn from a culinary show where the technique was used.  We emailed a former student of Mrs. Miklavcic's who had experience with the subject and she helped us out by informing us of the best recipe to use as well as several links to reference. First we mixed the water, sugar, and cream of tartar in a pot and proceeded too heat it to 320 degrees, the melting point of sugar. The cream of tartar is a acidic compound the helps to keep sugar syrups from crystalizing. We we then poured the syrup onto a silpat where we then began to mix in the food coloring. When the sugar had cooled enough to touch we began to pull and stretch the sugar which helped to facilitate the cooling process as well as introduce air which gave the sugar a more opaque, silvery look. While we worked on the sugar we had heat lamps to set up which kept the sugar melted enough to be malleable and workable. We then rolled the sugar into ropes and and then twisted the ropes around the sticks. We also created bite-sized candy which we made by cutting the ropes into chunks and sprinkling them with powdered sugar to keep them from sticking.

Griffin Kearney and Leigh Lacy