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Easy Creamy Chocolate Fudge

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

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Easy Creamy Chocolate Fudge

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  1. Easy Creamy Chocolate Fudge Lucas Whirley

  2. 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 Makes about sixty 1” squares

  3. 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

  4. 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.

  5. 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.

  6. 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.

  7. An ionic compound involved • Calcium Phosphate • Ca3(PO4)2 • Ca2+ PO43-

  8. A covalent compound involved • Theobromine • Nonpolar • Hydrogen bond

  9. stoichiometry Semi-sweet chocolate morsels: 390mL Vanilla extract: 4mL Condensed milk: 340mL Chopped walnuts: 250mL Ex: 25 servings x 5mL = 4mL 30 serv.

  10. 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.

  11. 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.

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