Making Caramel Apples in the Microwave

Every day, we are in contact with a type of energy called electromagnetic radiation. Most of the time it’s in the form of visible light. But did you know that all visible light comprises just a small portion of the electromagnetic spectrum? Radiation is created when an atomic particle (such as an electron) is accelerated by an electric field, causing it to move. This makes a wave in a bundle of light energy, called a photon. The length of these waves classifies the type of radiation produced!

Introduction to Radiation

There are seven sections on the electromagnetic spectrum, ranging from very long wavelengths to very short wavelengths. In this lesson we’ll be focusing on microwaves, but the other types are as follows:

Radio waves have the longest wavelengths on the spectrum, and are used for communication - like radio programs and television! Microwaves come next on the spectrum. Sunlight is comprised of infrared radiation, visible light, and ultraviolet rays. Although we can’t see infrared light, we can feel the heat if we’re close enough to the source! Visible light is comprised of all the wavelengths between 390 and 700 nanometers, which are the colors we can see. It’s the only type of electromagnetic radiation that the human eye can sense.

UV rays are harmless in short periods of time. However, many of us like to go outside in the summer and bask in the sun’s rays. We put on sunscreen to protect our skin from the damage ultraviolet light can potentially cause. The more harmful types of radiation on the electromagnetic spectrum are X-rays and gamma rays. This is why we wear lead when being scanned by an X-ray machine, and why gamma rays are used to destroy some kinds of cancer cells.

How Microwaves Work

Your typical household microwave is able to convert a standard 120-volt electrical outlet into 3000+ volts of power to generate waves of radiation that will heat your food. Inside a microwave is a part called the magnetron, which is what boils off electrons that are whirled around by magnets to create microwaves at a specific frequency. An antenna then transfers those waves into the open chamber where your food is waiting to be cooked.

The microwaves will bounce around the cooking chamber until they penetrate the food and “excite” the polar molecules within your food. In many cases, the polar molecules are water molecules! ​

When the molecules vibrate, they twist and turn, rubbing up against each other to create friction. This friction is what creates the heat that will cook your food. Because glass, plastic, and ceramics don’t have many of the molecules microwaves look for, the plate or bowl holding your food isn’t cooked. Sometimes the hot food does make the bottom of your plate warm, so always be careful when removing food from the microwave!

One great thing about these appliances is that you don’t have to worry about the radiation damaging anything outside your microwave. Household microwaves have a metal plate with holes in it that are small enough to prevent the waves from escaping, but it still allows you to see the food inside.

Homemade Caramel Apples
Apples are a good fruit to eat all throughout the year, but this sweet treat is great in the fall! Many fairs or spooky events serve caramel apples to their visitors, but why wait when you can make them at home in the microwave? This recipe from AllRecipes.com calls for only a few ingredients: six apples, six craft sticks, some butter, a 14-ounce package of cooking caramels, and two tablespoons of milk.

First, you’ll want to remove the stems and stickers from the apples (twisting is a good way to get the stems off). Press a craft stick into each apple and set aside with a buttered baking sheet.

​Using a microwave safe bowl, cook the caramels and milk for two minutes in your microwave. Stir it once and let it cool for a few seconds so you don’t burn yourself. Quickly roll each apple in the caramel sauce until it’s well coated. Then you can place the apple on the prepared baking sheet and wait for the caramel to set. Enjoy!


References:


Fischetti, Mark. “How the Microwave Works.” Scientific American, scientificamerican.com. Accessed on 10/27/17.

Caramel Apples Recipe: http://allrecipes.com/recipe/21130/caramel-apples/



Image Credits:


Siedlecki, Piotr. “Wireless Logo”. Released into the public domain. Uploaded on 10/27/17 from publicdomainpictures.net

Microwave and molecule images property of Discovery Express Kids LLC.

“Coated Caramel Apple”. Released into the public domain under the Creative Commons Attribution 2.0 Generic License. Uploaded on 10/28/17 from commons.wikimedia.org