easy creamy chocolate fudge
DESCRIPTION
Easy Creamy Chocolate Fudge. Lucas Whirley. Original recipe. One 12 oz package (2 cups) of Nestle Toll House Semi Sweet Chocolate Morsels One 14 oz can of Eagle Brand Sweetened Condensed Milk 1 measuring teaspoon vanilla extract 1 ¼ cups of chopped diamond walnuts - PowerPoint PPT PresentationTRANSCRIPT
EASY CREAMY CHOCOLATE FUDGELucas Whirley
Original recipeOne 12 oz package (2 cups) of Nestle Toll House Semi
Sweet Chocolate MorselsOne 14 oz can of Eagle Brand Sweetened Condensed Milk1 measuring teaspoon vanilla extract1 ¼ cups of chopped diamond walnutsMakes about sixty 1” squares
Directions• 1. Combine the chocolate morsels and condensed milk
over hot (not boiling) water• 2. Stir until morsels melt and mixture is smooth• 3. Stir in Diamond Walnuts and Vanilla Extract• 4. Spread evenly into a foil-lined square pan.• 5. Chill until firm (about 2 hours)• 6. Cut into 1 inch squares
Recipe converted metric• 473mL of Nestle Toll House Semi Sweet Chocolate
Morsels• 413mL of Eagle Brand Sweetened Condensed Milk• 5mL of Vanilla Extract• 295mL of chopped Diamond Walnuts• Ex:2cups x 1 qt. x 946ml = 473 mL 4cups x 1 qt.
Chemical change• When making fudge, there are a few chemical changes
that take place.• Sucrose, regular sugar, is found in the chocolate. If the
mixture does not cool slowly, then large sucrose crystals will form, causing the fudge to be gritty. This can be avoided by adding some cream, you can break down the sucrose into smaller molecules, glucose and fructose.
Physical change• The melting of the chocolate morsels in the beginning
indicate a physical change.• After the mixture finishes cooling, it changes back to its
solid state.
An ionic compound involved• Calcium Phosphate• Ca3(PO4)2
• Ca2+ PO43-
A covalent compound involved• Theobromine• Nonpolar• Hydrogen bond
C7H8N4O2
stoichiometrySemi-sweet chocolate morsels: 390mLVanilla extract: 4mLCondensed milk: 340mLChopped walnuts: 250mLEx:25 servings x 5mL = 4mL 30 serv.
Is it practical to make adjusted amount?
• In this case, no. Fudge is very simple to adjust to a certain serving sizes because fudge can easily be cut into different sizes.
Work cited• Adams, Allison. "What Is Calcium Phosphate?"
LIVESTRONG.COM. Livestrong Foundation, 21 June 2011. Web. 26 Mar. 2013.
• Ashleen. "The Science of Fudge." The Big Bake Theory. N.p., 22 Dec. 2011. Web. 26 Mar. 2013.
• Bowling, Sue A. "Physical Chemistry of Making Fudge." Alaska.edu. University of Alaska, 2 May 1998. Web. 26 Mar. 2013.
• William Marias Malisoff (1943). Dictionary of Bio-Chemistry and Related Subjects. Philosophical Library. pp. 311, 530, 573. Print. 26 Mar. 2013.