Marshmallow Less Dense Essay

What amounts of corn syrup and sugar make a marshmallow less dense?
What’s the problem? What amounts of corn syrup and sugar make a marshmallow less dense?
What’s the hypothesis?
I am thinking if I mix half a cup of sugar, and one third of a cup of corn syrup, then that amount of ingredients will make the marshmallow less dense, since it is less amounts of corn syrup and sugar. I believe these amounts will make a marshmallow less dense because according to my research, the density of corn syrup is 1.37g while the density of sugar is 1.59g, and those units of measurements seem minute.
What are my materials?
Square or round foil cake pans, 8 or 9 inches wide (9)
Masking tape
Pen or permanent marker
Vegetable oil, for greasing pans
Measuring cups
Water
Large mixing bowl
1/4-oz envelopes of plain, unflavored, gelatin (9 envelopes)
Fork
Small saucepan with lid
Corn syrup *Glucose syrup can be used as a substitute*(18 fl. oz)
Granulated sugar (6 cups)
Candy thermometer
Electric mixer or beater
Timer
Measuring spoons
Pure vanilla extract (5 tsp.)
Spatula
Lab notebook
Optional: Graph Paper
What is my procedure?
Preparing the cake pans: Label the cake pans with masking tape pieces, 1-3
Lightly oil the cake pans (using the vegetable oil)
Preparing the gelatin:
Pour ⅙ of cold water in the mixing bowl
Add in ¼ ounce envelope of unflavored gelatin over the water
Mix both gelatin and the cold water (about 5 or so seconds to let them “bloom”) and set aside Preparing the syrup:
Add ¼ cup of cold water to the saucepan
Using the table below, add granulated sugar and corn syrup into the water, according to which recipe you’re using:
Ingredients
Recipe 1
Recipe 2
Recipe 3
Sugar
½ cup
⅔ cup
¾ cup
Corn Syrup
⅓ cup
¼ cup
⅙ cup

Placing the lid on the saucepan, turn the stove to medium-high heat
(About) every 30 seconds check the solution, until it boils, and set aside the lid
Using the candy thermometer, measure the temperature of the syrup; when the temperature reaches 240°F (116℃) turn off the stove
Making the marshmallows:
Carefully, pour the syrup solution into the mixing bowl, the one with gelatin and water in it
Turn the beater on at low
Set the timer and begin beating; slowly increase the speed of the beater, until it gets to Full/High Speed
Continue to beat for about eleven minutes, until the mixture becomes thick, and glossy
Add ½ teaspoon of vanilla, and stir for one minute
Pour a thin of vegetable oil on the spatula, and scoop out the marshmallow mixture into the corresponding pan
Using the spatula, smooth down the top of the marshmallow mixture, leaving it flat
Repeat the entire Experimental Procedure (with the corresponding amounts of corn syrup and sugar) twice more so you can have all three cake pans full of marshmallow mixtures (this can be done on a separate day, if preferred)
All the three “pies” to sit out for four hours or overnight if wanted Testing the marshmallows:
Using the scale, graduated cylinder, and the Archimedes' principle, I will find the density of the marshmallow “pies” (Mixing Your Own Marshmallows: Finding the Right Ratio of Sugar to Corn Syrup, Make It Your Own).
What are my variables?
Independent Variable: I will change the amounts of corn syrup and sugar that will go into the marshmallow mixture.
Dependent Variable: This will be how the different amounts of corn syrup and sugar will change the density of the marshmallow “pies”.
Controlling Variable: The temperature of the stove to “cook” the marshmallow solution stays the
same.