Willy Wonka. Milton Hershey. Forrest Mars. John Cadbury. Factual or fictional, the great names in the history of candy making all share one thing: they were experimenters and innovators. Now you can perform 25 sweet experiments and learn important science principles related to candy and cooking. Discover why sugar crystallizes to make rock candy. Use a thermometer to learn about specific heat and the phases of matter by molding chocolates. Investigate the chemistry of gummy bears. Learn about the mysterious phenomenon of triboluminescence with wintergreen candies. The Candy Factory has a 48-page illustrated instruction book with recipes and scientific explanations of the chemistry of crystals and the biology of taste. Comes with plastic and metal molds, shape cutters, candy thermometer, spatula, dipping fork, foils, paper cups, sticks and wrappers. This special kit also includes Wilton Candy melts. Versatile, creamy and easy-to-melt wafers are ideal for all of your candy making, molding, dipping or coating.