Send the link below via email or IMCopy
Present to your audienceStart remote presentation
- Invited audience members will follow you as you navigate and present
- People invited to a presentation do not need a Prezi account
- This link expires 10 minutes after you close the presentation
- A maximum of 30 users can follow your presentation
- Learn more about this feature in our knowledge base article
Transcript of Crystallized Fudge
By Oceaniana Powell & Lizette Judge
Independent variable: the temperature of the fudge.
Dependent variable: The difference in the crystals and texture between the fudge that was cooled in the fridge and the one that was cooled at room temperature.
Hypothesis and Objective
Two bread pans
Butter to coat the pans
Large saucepan or pot
Candy thermometer (must)
3oz. unsweetened chocolate
1C warm half and half
1Tbsp corn syrup
2tsp vanilla extract
Fudge is one of very few desserts people make at home that is actually crystalline or made out of crystals.This gives us a tasty way to explore the process of crystallization.
In conclusion our hypothesis was correct the fudge that was placed in the fridge crystallized faster than the one that was left out . We think that we could better our experiment by starting earlier giving it more time & also using less sugar than what the recipe called for because, it was TOO sweet. Over all it was really fun to make.
Butter the pans.
Mix the chocolate, sugar, half and half, and corn syrup over medium low heat. Keep stirring until the fudge begins to boil.
As soon as the fudge begins to boil put the candy thermometer in. Clip it to the edge of the pot, making sure the tip is not touching the bottom.
Let the fudge cook without any stirring until it reaches about 237 degrees.
Take the fudge off the burner and let it cool until it is 150 degrees.
Add the vanilla and butter and keep stirring until the surface starts to get dull
Spoon half the fudge into each pan and put one in the fridge and one out on the counter.
Objective:Find out what happens when the fudge crystallizes at different temperatures.
Hypothesis: If I put the fudge in the fridge then it will crystallize faster.
Problem: What will happen to the fudge when it is left at different temperatures?
Control: There is no Control
Constant: The ingredients
We got all of our information from... EDUCATION.COM!! (see citation below)
The one that was left out :(
The one that was put in the fridge.
Before the process
After the process