Objective:

Find out what happens when the fudge crystallizes at different temperatures.

Research Question:
Why do some rocks that are made out of the same minerals have different-
sized crystals in them?

What effect will faster vs. slower cooling have on the formation of crystals?

Fudge is one of very few desserts people make at home that is actually crystalline,
or made out of crystals. This gives us a fun, tasty way to explore the process of
crytalization.

Materials:
Two bread pans (disposable 8 pie tins will also work)

Butter to coat pans, or waxed paper

Large saucepan (3-4 quart)

Wooden spoon

Candy thermometer

Pastry brush

Stove

Refrigerator

3oz. unsweetened chocolate

3c sugar

1c warm half-and-half or evaporated whole milk

1T corn syrup t salt

3T butter

2t vanilla extract

1c mix-ins of your choice: nuts, mini marshmallows, dried fruit (optional)

 Magnifying glass

Experimental Procedure
Butter the pans or line them with the waxed paper.

Mix the chocolate, sugar, salt, half-and-half, and corn syrup over medium-low
heat. Keep stirring until the chocolate is melted and the fudge begins to boil. Note:
the fudge is extremely hot at this point, handle with care!

As soon as the fudge begins to boil, stop stirring and put the candy
thermometer in. Clip it to the edge of the pot, making sure the tip isnt touching the
bottom.

Let the fudge cook without any stirring until it reaches the soft-ball stage,
around 237 degrees.

While the fudge cooks, dip the pastry brush in a little warm water and use it to
carefully wash any sugar/chocolate/whatever off the sides of the pot.

Take the fudge off of the burner and let it cool, undisturbed, until its 150
degress.

Add the vanilla and butter and keep stirring until the surface of the fudge
starts to get dull. This can take a long time, but you need to keep stirring! Maybe you
can get a partner to help.

Once the fudge has begun to dull, stir in your add-ins, a quarter-cup at a time,
if youre using any. Make sure theyre at room temperature or a little warmer if
possible.

Spoon half of the fudge into each pan. Put one pan in the refrigerator and
leave the other one out at room temperature. Allow both of them to cool completely.

Cut each panful of fudge into one-inch cubes. Pick up a cube from each pan
and examine them closely. Use your eyes and the magnifying glass: do you see any
differences in texture? Use your tongue: does one seem more smooth and waxy
while the other is more grainy? Is there a difference in flavor? The fudge that cooled
more slowly, at room temperature, should be grainier and have noticeable sugar
crystals in it. This is like a plutonic igneous rock that has cooled and solidified slowly,
under the surface, like granite. The one that cooled more quickly, in the refrigerator,
should be smoother and have much smaller crystals, probably too small for you to
see even with the magnifying glass. This is like a volcanic igneous rock that cooled
quickly above the earths surface, like obsidian.
 Now offer samples of each to your family and friends so they can decide
which they like best!