Kitchen Science – Christmas Peppermint Creams

Welcome to day 5 of the Creative Christmas Countdown hosted by Red Ted Art and Creative with Kids. 24 bloggers have come together to bring you an activity a day until Christmas. Read all about the initiativesee a full list of materials needed to join in and sign up to receive each activity in your inbox here.

I hope you enjoy our peppermint creams, and please go and check out the other activities on the Calendar so far.

Ingredients

225g Icing Sugar

115g condensed milk

A few drops peppermint extract

55g plain chocolate melted

Instructions

Mix the icing sugar with the condensed milk and knead until you have a smooth consistency.

Roll out and use cookie cutters to shape.

 

Leave for about 3 hours to harden and then coat with the melted chocolate.

This experiment is a great way to demonstrate the process of changing state from solid to liquid and back again.

SOLID ––> LIQUID = MELTING

LIQUID ––> GAS = EVAPORATING/BOILING

GAS ––> LIQUID = CONDENSING

LIQUID ––> SOLID = COOLING/FREEZING

When the chocolate was heated it changed from solid to liquid, which is an example of melting and when we move back from a liquid into a solid it is an example of cooling/freezing.

The reason this happens is because when you provide heat the particles that make up the solid are given energy which cause them to vibrate and then break the bonds holding them together. As they cool they lose this energy and so forms bonds again but not in the same shape…this is why we can mould chocolate and other substances!

My children called these toothpaste sweets! I think they’d be a great gift wrapped in a little bag with a ribbon too.

For more Christmas ideas check out our 10 Christmas Science activities post.

 

There are 38 comments

  1. Meg

    I believe the measurements are 8 oz. confectioner’s sugar, 4 oz. condensed milk, and 2 oz. of melted chocolate. I’m not fond of mint, but my kids are. I can’t wait to make these with them.

      1. Meg

        So, I did make these last night. I ended up using more than 8 oz. (by weight) of sugar. I started off with 8 oz. and gradually added more to make the dough the right consistency. I’m not sure how much more I added.

  2. Louise

    I tried this and found it quite difficult. I ended up having to double the amount of sugar, but that was OK actually as long as I want to make a large number. The worst part was dribbling the chocolate over the doughy stuff. It went everywhere except where I wanted it to be. Then I could not work out how to store them as everything stuck together. The extra mixture is in the freezer waiting for another occasion. I guess those little children who belong to Science Sparks are a lot smarter than me.

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