Food Project

1. Food Project Peanut Butter Fudge Danny Mingo and Rebecca Bryant

2. Original recipe • ¾ cups evaporated milk • 2 cups sugar • 2 tablespoons butter • 1 1/8 cups peanut butter • 2 cups marshmallow crème • 1 teaspoon vanilla extract

3. Recipe Directions • Grease an 8x8 inch dish. • In a medium saucepan over medium heat, combine milk, sugar and butter. Bring to a rolling boil, and let boil 5 minutes. Remove from heat and stir in peanut butter, marshmallow creme and vanilla until well incorporated. Spread into prepared dish. Let cool completely before cutting into squares.

4. Recipe converted metric • 180mL evaporated Milk • 480mL sugar • 30mL butter • 270mL peanut butter • 480mL marshmallow crème • 5mL vanilla extract • ¾ cups x 237mL = 180mL 1 cup

5. Chemical change • Heat is added, thus causing the cooking to occur.

6. Physical change • The mixture of all of the ingredients together is a physical change due to the fact that the ingredients are non-soluble.

7. An ionic compound involved • Potassium Hydrogen Phosphate • K2HPO4 • K+1 HPO4-2

8. A covalent compound involved • Sucrose • C12H22O11 • Polar • Hydrogen bonds

9. stoichiometry • 157.5 mL Evaporated Milk • 350g Sugar • 180g Marshmallow crème • 255g Peanut Butter • 26g Butter • 4.3mL Vanilla Extract • 14 x 180mL Evaporated Milk 16 = 157.5mL

10. Is it practical to make adjusted amount? 5 pts • No it is not practical to make 14 servings due to the fact that the original recipe makes 16 servings and the difference between 14 and 16 is minimal, and the differences in the ingredient amount are too minimal to even attempt.

11. Work cited • www.allrecipes.com/recipe/peanut-butter-fudge/?scale=16&ismetric=1