Crystalisation Report

Materials

300g milk

800g sugar

2g salt

40g cocoa powder

105g golden syrup

60g butter

10g vanilla essence

Cooking Method

There were three samples of fudge; each was made using the same ingredients but had different processing methods during formulation.

Formulation 1

1. Mix milk, sugar, cocoa and syrup in a saucepan and heat slowly. Stir continuously till sugar is dissolved. Use a brush and water to remove sugar from the sides of the saucepan.

2. Cook the mixture to a temperature of 116°C. Stir lightly to prevent it from burning.

3. Remove from heat and cool in a saucepan to a temperature of 80°C.

4. Add butter and vanilla essence and beat the fudge until it becomes thick and creamy.

5. Pour mixture into a greased pan (19.5x30cm), cool and cut.

Formulation 2

1. Mix milk, sugar, cocoa and syrup in a saucepan and heat slowly. Stir continuously till sugar is dissolved. Use a brush and water to remove sugar from the sides of the saucepan.

2. Cook the mixture to a temperature of 116°C. Stir lightly to prevent it from burning.

3. Remove from heat and add butter and vanilla essence. Do not beat the mixture

4. Pour mixture into a greased pan (19.5x30cm), cool and cut.

Formulation 3

1. Mix milk, sugar, cocoa and syrup in a saucepan and heat slowly. Stir continuously till sugar is dissolved. Use a brush and water to remove sugar from the sides of the saucepan.

2. Cook the mixture to a temperature of 116°C. Stir lightly to prevent it from burning.

3. Remove from heat. Add butter and vanilla essence and beat the fudge until it becomes thick and creamy.

4. Pour mixture into a greased pan (19.5x30cm), cool and cut.

Testing method

Three attributes or factors were tested for this experiment. A scale of 0 to 100 was used to measure each attribute.

Viscosity

Texture

Appearance/ light reflection of crystals

Results