This week the food science class made fudge but with different variations! There were 6 different variations water,heavy whipping cream,low fat milk, whole milk,half and half,and fat free milk. There are different steps that we had to take for the fudge and we worked on it 2 days. The first day the fudge could mold and harden. Then, the next day they got to cut it and taste all the different fudges and what the texture was.

Equipment:

8 x 8” baking pan Aluminum foil Non-stick cooking spray Metric scale

100 or 140 mL beaker or graduated cylinder Heavy saucepan

Heat-safe rubber scraper

Day 2

Cutting board Chef knife Microscope Microscope slide

Supplies: 

198 g jar marshmallow creme

300 g white sugar

160 mL assigned variation of liquid (see below) 55 g butter

2gsalt

475 g milk chocolate chips

255 g semisweet chocolate chips (255 g)

5 mL vanilla extract (1 t)

Direction:

Day 1

Line an 8 x 8” baking pan with aluminum foil and spray with nonstick cooking spray.

2. In a large saucepan over medium heat, combine marshmallow cream, sugar, assigned variation of liquid

(see below), butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.

3. Remove from heat and mix in the milk chocolate chips and semisweet chocolate chips. Stir until

chocolate is melted and mixture is smooth. Stir in vanilla. Pour into prepared pan. Leave on countertop to cool completely. Your instructor will chill in refrigerator until our next class.

• VARIATION 1 Red: WATER
• VARIATION 2: Yellow FAT FREE MILK
• VARIATION 3: LOW FAT MILK
• VARIATION 4: Green WHOLE MILK
• VARIATION 5: WhiteHALF AND HALF
• VARIATION 6: Blue HEAVY WHIPPING CREAM

Day 2: taste the different fudges and what the texture is.