East Surrey

Scrumptious Slime and other kitchen experiments!

Scrumptious Slime and other kitchen experiments!

Prize winning science educator, Dr Michelle Dickinson, has come up with fun science experiments that you can do in your kitchen – for those summer rainy days!

Scrumptious Slime  

Scientific Principle: Viscosity Time: ​45 minutes cooking time, 2 hours cooling time 

Introduction 

This slime flows like a liquid but can be rolled like a solid – and the best part is that it’s edible!

Equipment & Ingredients 

  • Saucepan
  • Plastic sandwich bag
  • 395g (14 oz) can sweetened condensed milk
  • 10g (1 Tbsp) cornflour/cornstarch
  • 45ml (3 Tbsp) chocolate syrup

Instructions 

  1. Pour the milk into the saucepan and heat on a low heat.
  2. Slowly stir the cornflour into the warm milk. Continue heating and stirring over a low heat for 20 minutes or until the mixture thickens.
  3. Remove from the heat and stir in the chocolate syrup.
  4. Place in a sandwich bag and refrigerate.
  5. Once cold, roll and squeeze into any slimy shape you want – and watch it flow!

The Science Behind Edible Slime 

Cornflour or cornstarch is a starch made up of long chains of sugar molecules called glucose which are joined together in a coiled up ball. When exposed to heat and milk, the starch particles absorb water from the milk, causing them to swell. These swollen particles start to press up against each other. This reduces the movement of the liquid, resulting in it thickening or becoming more viscous. Eventually the starch particles burst, freeing up long strands of starch which swell further and absorb the fluid outside the particles. This traps the remaining water in the mixture and turns it into a highly viscous gel or slime. The slime flows like a thick liquid but can be rolled around like a soft solid. The advantage of this recipe is that the slime is edible once you have finished with it!

Explore Further 

  • What edible treats could you add to your slime to add more texture? Does this change the way that it flows?
  • How does the slime flow differently when it is warm compared to when it is cold? Why is this?
  • Can you think of other ingredients you could add, instead of the chocolate sauce, to make different flavoured edible slime?

More kitchen adventures!

  • Here comes the sun – solar bake cookies
  • Cool off – with 10 minute ice cream
  • From sticky ice to raising raisins – fun experiments to do with water
  • Magic sound effects – 3 amazing sound experiments
  • Balloon science – 3 things to do with balloons
  • Make and sail soap powered boats
  • Bouncing bubbles – they bounce rather than pop
  • Incredible edible slime – a liquid that can be rolled like a solid

The ‘recipes’ are courtesy of Michelle Dickinson who has an amazing new book The Kitchen Science Cookbook coming out in the UK.

Michelle (winner Association of Scientists Science Communicators Award) has made it her life mission to make science and engineering fun, interesting and accessible. You can read more about Michelle in the press release attached or on her website – she has vast experience with a regular National column and frequent TV slots in NZ where she now lives.