Making Perfect Fudge lab
Name:__________________________
Date:____________ Block:______
Reminders on the soft-ball stage: The fudge will set properly if you cook it to
the right temperature. The soft-ball stage ranges between 112-115C.
Thermometers are not accurate, so if you choose to use a thermometer, use it
only to get close to the soft-ball stage.
To test for the soft-ball stage, use a cup or a mug filled ½ the way with cold
water. When you think you are close to this point, start testing your fudge.
Spoon a few drips of syrup into the cold water. If it clumps together, you may be
there. Pour out the water, reach into the cup and take out your sample. If you
can shape it into a soft-ball take your fudge off the heat. If the sample dissolves,
you have a ways to go cooking. If the sample forms a hard-ball, remove the
fudge from the heat. Take about ¼ of a cup of milk, add some syrup to the milk
and stir, then add this mixture to the hot mixture. Stir and now test. You can
always add more milk and then cook the fudge down to the correct stage.
MAKING PERFECT FUDGE
Equipment Needed:
Pan – 3.7 liter (4 quart)
Wooden spoon for stirring
Cup ½ filled with cold water for softball stage
Pan for the fudge ( I use a bread pan, buttered well)
Scoring device (Dough knife)
Rich Chocolate Cocoa Fudge:
750 mL white granulated sugar
dash of table salt (sodium chloride)
160 mL Hershey’s cocoa ( Do not use Dutch Processed)
375 mL milk
60 mL of butter (½ stick of butter)
5 mL vanilla
Directions:
1. Butter the sides of a bread-pan to place the fudge in when it is done.
2. Butter the sides of a 3.7 liter pan. (Don’t butter the bottom of the pan.)
Place the sugar, salt and cocoa into this pan. Stir well.
3. Measure out the milk and place just 250 mL of the milk into the pan and
stir making a paste. Then stir in the rest of the milk. Add the butter.
4. Heat the mixture, stirring constantly on medium -high heat until the mixture
boils. At this point, you do not have to stir anymore. Place the wooden
spoon across the pan so it does not drip down the sides.
5. Obtain a glass-cup filled ½ with cold water. You will use this for the
softball test.
6. After boiling about 7 minutes, begin testing your fudge to see if it has
reached the softball stage. When it has reached this point, remove from
heat and add the vanilla. Do not stir. Do not disturb the fudge while it
cools.
7. Allow the fudge to cool 10-15 minutes. Then begin to beat the fudge using
a wooden spoon. Beat until it begins to thicken. Pour into the pan and
allow to cool.
8. When the fudge has set, score it into small pieces.
-If you wish to add nuts, chop 125 mL of your type of nut and set aside. Add to
the fudge after you have stirred it about 4 minutes. Continue until the fudge
begins to thicken.
Peanut Butter Fudge
750 mL light brown sugar
Dash of table salt
250mL milk
60 mL butter (1/2 stick)
5mL vanilla
250 mL smooth peanut butter or crunchy peanut butter
Directions:
1. Butter the sides of a pan to place the fudge in when it is done.
2. Butter the sides of a 3.7 liter pan. Place the brown sugar and salt into this
pan.
3. Measure out the milk and place 1 cup of the milk into the pan and stir
making a paste. Then stir in the rest of the milk. Add the butter.
4. Heat the mixture, stirring constantly on medium -high heat until the mixture
boils. At this point, you do not have to stir anymore.
5. Obtain a glass filled with cold water. You will use this for the soft-ball test.
6. After boiling about 5 minutes, begin testing your fudge to see if it has
reached the soft-ball stage. When it has reached this point, remove from
heat and add the vanilla. Do not stir. Do not disturb the fudge while it
cools.
7. Allow the fudge to cool 10-15 minutes. Add the peanut butter. Then begin
to beat the fudge using a wooden spoon. Beat until it begins to thicken.
Pour into the pan and allow to cool.
8. When the fudge has set, score it into small pieces.
Making Perfect Fudge Lab
Observation Sheet
Name:_______________________________
Date:___________ Block:_____________
1. How could you tell when the mixture was boiling?
2. When you added the vanilla to the mixture, describe what happened:
3. Describe the soft-ball test. How did you know when you reached the correct
concentration for the fudge to set properly?
Questions:
1. Define Molality: _________________________________________________
________________________________________________________________
2. Define Saturated: _______________________________________________
________________________________________________________________
3. This experiment demonstrates a principal called Boiling Point Elevation. As
the water boils off, the temperature of the solution rises. What should the final
range of temperature be for a solution that reaches the softball stage?
______________________________________
4. What is the equation used to determine the change in the boiling point of a
pure solvent? _____________________________________
5. If the final temperature of your solution was 115C and the dissociation factor
for sugar = 1, calculate the molality (m) of your final solution: