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A major factor to note is that to get the corn syrup to 394K you don't just have to heat it, you have to concentrate it by boiling off some of the water. You need to take into account the latent heat of vaporisation of water, about 2,260 kJ/kg in the temperature range of interest. It's easy to see that this can be a major factor. Hard ball candy is 90% ...


2

Honestly, I'd go the trial-and-error route with that if you are going to do this for practical applications (e.g. guesstimating how long you need to put your syrup in the microwave) If you want to actually build an accurate mathematical model, some things you should be taking into account: 1000W is the nominal potency of the microwave, not exactly the amount ...


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