Corn syrup is a hot topic for many nutritionists and dietitians. With so much debate about whether it's a healthy ingredient or just an additive with high sugar properties, research and prepare a project that shows the pros and cons of using corn syrup. Consider buying candies that have corn syrup as well as some that don't. Research the popularity of candies and research how corn syrup is made. Prepare a list of substitutions used in candies instead of corn syrup and explain whether they are beneficial or not.
Run a private experiment by making a batch of lollipops with corn syrup and a batch with a substitute, such as barley malt or rice syrup. Lollipop kits can be purchased at local novelty or arts-n-crafts stores or recipes are available online for lollipops. Make the two batches and run a blind taste test with 10 to 15 volunteers, asking them to rate the flavors, consistency and note if there is a graininess or chewiness with the batch without the corn syrup. Record results for presentation.
Corn syrup goes through many different temperature stages when being used for any number of different candies or sweets. Explain or demonstrate these stages, showing why the soft-ball stage is best when making fudge as opposed to using the firm-ball stage, which is normally applied when making caramel. Demonstrate the need for monitoring the temperature of the corn syrup, as this will affect the candy-making process and how one mistake at this juncture has the potential of changing the texture of the candy all together.
Demonstrate how corn syrup can cause problems for those with an intolerance to yeast. Because of its sugary nature, corns syrup attracts yeast. For this project, add a package of yeast to a 16-ounce water bottle, filling it with one-quarter warm water. Fill half of the bottle with corn syrup and place a balloon over the opening. The balloon should fill with carbon dioxide over the next 24 hours, with some balloons having yeast inside them when popped.