Background knowledge:
Fudge is a crystalline candy, which means that, unlike lollipops, caramels, and taffy, crystal formation is desirable in this recipe. Tiny microcrystals in fudge are what give it its firm but smooth texture. The secret to successful fudge is getting these crystals to form at just the right time
Introduction:
Have you ever wondered why making fudge is so tricky, or which fudge recipe is easier or better? Well, I have an answer. There are many things to consider before you begin to make fudge such as, the weather and the recipe. There are so many different recipes for fudge, so don't be afraid to try a few. In this experiment, I found two random recipes; the first recipe listed evaporated milk, sugar, butter, marshmallows, chocolate chips, salt, and vanilla, and the second recipe only called for sweetened condensed milk, chocolate chips, and vanilla. I wanted to see which milk was better to use in fudge, sweetened condensed milk or evaporated milk. This experiment can be used to address physical science and chemistry concepts. To view the experiment click on the following link. Focusing on Fudge
Enjoy!
Check out Kayla's blog on Caramelization.
Great job! This is very interesting, I did not know weather had such an effect on the fudge. Great idea:)
ReplyDeleteGreat job! I would not have thought that the atmosphere would play a role in this either.
ReplyDeleteGreat work! My mom spend a few years perfecting her peanut butter fudge. There are so many different methods to make it that it's really a trial and error thing. Nice work..and you got my stomach growling, haha!
ReplyDelete