Crystallization, Sugar, and Fudge Lab
Brittany Gecik
Dr. Sowa
Experimental Foods Lab
February 13, 2013
Crystallization, Sugar, and Fudge Lab Report
Introduction:
Controlled crystal formation is important to acquire a certain texture in crystalline candy. Crystalline candies are smooth, creamy, and easily chewed with a definite structure of small crystals that resemble tiny snowflakes. Examples of crystalline candies are fondant, fudge, and penuche. When a concentration of sugar is higher than 121 degrees Celsius, it is an amorphous or non-crystalline candy, these are candies formed from a sugar solution that does not crystallize such as peanut brittle, and caramel. The purpose of this lab is to understand how temperature influences the texture, and firmness of fondant, and fudge.
Materials and Methods: The ingredients that were used for the fondant recipe were 200 grams of sucrose or better known as table sugar, and 118 mL of water. The 118 mL of water and 200 grams of sucrose was placed in a one quart saucepan on an induction stove top on the highest heat setting of 8, and a thermometer was placed in the pot while stirring the sugar and water with a wooden spoon. We kept an eye on the thermometer to make sure that it was immersed into the solution, but not touching the bottom of the pot. We reduced the heat to about 6 after the temperature reached around 100 degrees Celsius. We did this because we didn’t want the sugar solution to go above desired temperature of 113 degrees Celsius. After reaching 113, we removed the saucepan from the stove put it on a hot plate. We kept the thermometer in the solution and waited about 45 minutes until it reached the cooling temperature of 40 degrees Celsius. The ingredients that were used for the basic fudge recipe, our grouped had to double the recipe. We used 400 grams of sucrose 56 grams of pure chocolate, 28 grams of butter, and in replace of cream we used 236 mLs of water. We placed the sugar, water, and chocolate in a one quart
Dr. Sowa
Experimental Foods Lab
February 13, 2013
Crystallization, Sugar, and Fudge Lab Report
Introduction:
Controlled crystal formation is important to acquire a certain texture in crystalline candy. Crystalline candies are smooth, creamy, and easily chewed with a definite structure of small crystals that resemble tiny snowflakes. Examples of crystalline candies are fondant, fudge, and penuche. When a concentration of sugar is higher than 121 degrees Celsius, it is an amorphous or non-crystalline candy, these are candies formed from a sugar solution that does not crystallize such as peanut brittle, and caramel. The purpose of this lab is to understand how temperature influences the texture, and firmness of fondant, and fudge.
Materials and Methods: The ingredients that were used for the fondant recipe were 200 grams of sucrose or better known as table sugar, and 118 mL of water. The 118 mL of water and 200 grams of sucrose was placed in a one quart saucepan on an induction stove top on the highest heat setting of 8, and a thermometer was placed in the pot while stirring the sugar and water with a wooden spoon. We kept an eye on the thermometer to make sure that it was immersed into the solution, but not touching the bottom of the pot. We reduced the heat to about 6 after the temperature reached around 100 degrees Celsius. We did this because we didn’t want the sugar solution to go above desired temperature of 113 degrees Celsius. After reaching 113, we removed the saucepan from the stove put it on a hot plate. We kept the thermometer in the solution and waited about 45 minutes until it reached the cooling temperature of 40 degrees Celsius. The ingredients that were used for the basic fudge recipe, our grouped had to double the recipe. We used 400 grams of sucrose 56 grams of pure chocolate, 28 grams of butter, and in replace of cream we used 236 mLs of water. We placed the sugar, water, and chocolate in a one quart