Materials List: Engineering the Perfect Gummy Candy

Each group needs:

  • 75 ml potable water
  • 50 ml juice, such as sugar-free beet, orange, and apple
  • 6 g unflavored Knox gelatin; 473 ml (16 oz.) containers are available online
  • 75 ml graduated cylinder                                        
  • 50 ml beaker
  • 0.5-1 cm magnetic stirring bar (coffee straws can work in a pinch)
  • magnetic stirrer with hot plate attached to a temperature probe, or hot plate with clean thermometer or temperature gauge; examples available online
  • flat Styrofoam plate
  • small coffee filter
  • plastic teaspoon
  • silicone candy molds, available online
  • plastic candy dropper (to transfer solution from beaker to mold)
  • paper towels for clean-up
  • digital scale (that can measure in both grams and ounces)

To share with the entire class:

  • ice in cooler or a refrigerator
  • gloves
https://www.teachengineering.org/activities/view/rice-2371-engineering-gummy-candy-hydrogels