By: Jarrit Locke & Jeremy Moore

Hot Fudge Sauce

Original recipe3 pts

• ½ cup sugar• ½ cup light (clear) corn syrup • ¼ cup cocoa powder• ¼ cup evaporated milk • 2 Tbsp butter• ½ tsp vanilla

Recipe Directions3 pts

Stir everything together (put butter in first) in sauce pan except the vanilla. Stir constantly over medium heat; bring boil, then just stir occasionally while boiling for 3 minutes, remove from heat; stir in vanilla.

Store tightly covered in fridge. Just warm what you intend to use at a time. Makes 5/4 Cups.

Recipe converted metric

• 118mL Sugar• 118mL Light (clear) corn syrup• 59mL Cocoa Powder• 59mL Evaporated Milk• 30mL Butter• 2mL Vanilla

Chemical change5 pts

• Changes colors• The odor smells like Chocolate• It has a thick texture• It gets hot

Physical change5 pts

• Butter melting

An ionic compound involved

• Evaporated Milk has calcium.

A covalent compound involved

• Carbon, Oxygen, Hydrogen, Nitrogen, Phosphorus, Sodium, Potassium, and Calcium form to make Cocoa Powder.

• Cocoa is not a specific chemical compound, but a mixture of many compounds. However, most of the compounds in cocoa are held together mainly by covalent bonds.

• Sugar• Corn Syrup

Stoichiometry

17/40 Cups of Sugar, Cups of Light Corn Syrup, Tsp. of Vanilla.

17/80 Cups of Cocoa Powder, Cups of Evaporated Milk

17/10 Tablespoons of Butter

17 servings * (1/2 cups of sugar)/20 servings = 17/40

cups

Is it practical to make adjusted amount?

• No it’s not, you would have to get 17/40’s of a cup for different ingredients. This would make it more complicated.

Energy

Work cited

• http://answers.yahoo.com/question/index?qid=20101210204308AAp1OTN

• http://wiki.answers.com/Q/Is_cocoa_ionic_or_covalent_bond