the bottom of the pan. As soon as sugar comes to a boil, stop stirring and wait until all the sugar crystals have melted. Immediately add butter, whisking until melted. Remove pan from heat and slowly add cream. Whisk smooth and stir in chocolate until melted. Pour over popcorn. Recipe adapted from Simply Recipes. (2006). Caramel sauce. Retrieved July 13, 2009, from Appendix H Experiment Two: Sample Completed Observation CARAMEL-CHOCOLATE POPCORN Substance Action Taken Observed Affect Physical or (what was done (evidence) Chemical to change the Change? food) Popcorn Heat added from change in shape, size and physical the microwave texture as hard kernels change to popped corn Burnt Popcorn more heat added unexpected change in Chemical from the color (white to black), microwave change in smell, new substance created (black burnt carbon, or even smoke) Caramelized heat added on the Unexpected change in Chemical
the bottom of the pan. As soon as sugar comes to a boil, stop stirring and wait until all the sugar crystals have melted. Immediately add butter, whisking until melted. Remove pan from heat and slowly add cream. Whisk smooth and stir in chocolate until melted. Pour over popcorn. Recipe adapted from Simply Recipes. (2006). Caramel sauce. Retrieved July 13, 2009, from Appendix H Experiment Two: Sample Completed Observation CARAMEL-CHOCOLATE POPCORN Substance Action Taken (what was done to change the food) Observed Affect (evidence) Physical or Chemical Change? Popcorn Heat added from the microwave change in shape, size and texture as hard kernels change to popped corn physical Burnt Popcorn more heat added from the microwave burnt unexpected change in color (white to black), change in smell, new substance created (black carbon, or even smoke) Chemical Caramelized heat added on the Unexpected change in Chemical