By: Jarrit Locke & Jeremy Moore Hot Fudge Sauce

Original recipe 3 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 Directions 3 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 change 5 pts Changes colors The odor smells like Chocolate It has a thick texture It gets hot

Physical change 5 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 d= AAp1OTN d= AAp1OTN _covalent_bond _covalent_bond