Our group was tasked with making chocolate fudge according to the provided instructions. The three main steps for making chocolate fudge are melting, cooling, and freezing. To make the fudge, chocolate chips and condensed milk are melted together in a double boiler. The mixture is then poured into a pan and allowed to cool before cutting into squares. However, our group struggled to properly freeze the fudge, resulting in a sticky texture that was difficult to cut.

1. SUGAR
COOKERY

2. Table of contents
TOOLS AND
EQUIPMENT
INGREDIENTS
INTRODUCTION
01 02 03
SUMMARY OF
SENSORY EVALUATION
PROBLEMS
ENCOUNTERED AND
RECOMMENDATIONS
PROCEDURES
04 05 06

3. In activity 2, our group was tasked to
make chocolate fudge. Chocolate fudge
is a smooth, creamy, and chewy candy
made from chocolate chips or bars. The
three major steps in making chocolate
fudge are melting, cooling, and freezing,
based on what we did in the last
activity.
INTRODUCTIO
N
01

4. ▪ 9 x 9 Square pan ▪ Offset spatula
▪ Parchment paper ▪ Mixing bowl
▪ Wooden/ metal spoon ▪ Double boiler
▪ Kitchen knife ▪ Measuring spoons
▪ Chopping board
▪ Measuring cups (dry and liquid)
TOOLS AND EQUIPMENT
02

5. INGREDIENT
S
▪ 2 cups (12oz) unsweetened/ dark
chocolate chips
▪ 400 ml (14 oz) can condensed
milk
▪ 1 tsp vanilla extract
03

6. PROCEDURES
04

7. COOLING
MELTING FREEZING
Place the chocolate chips and
condensed milk in a double
boiler. Stir well to combine and
allow the heat to melt the
chocolate chips until the
chocolate is completely smooth.
Stir in the vanilla extract, then
quickly transfer the mixture to the
lined pan and spread evenly.
If you find that your fudge is
a little sticky, refrigerate it
before cutting into squares.
Line a 9×9 square pan with
parchment paper that covers
the sides of the pan. Let the
fudge cool completely to room
temperature before putting it
in the refrigerator

8. SUMMARY OF THE SENSORY
EVALUATION
APPERANCE TEXTURE AND
CONSISTENCY
FLAVOR
1 8 7 9
2 8 8 8
3 7 7 8
4 8 7 10
TOTAL 7.75 7.25 8.75
05

9. REMARKS
Our chocolate fudge did not have the expected
appearance of a typical chocolate fudge because
we had difficulty freezing and cutting it. Thus, the
texture of our fudge is a little sticky because the
chocolate does not completely solidify. However,
based on the comments, our chocolate fudge
tasted good.

10. Challenges that we encountered during the making
of chocolate fudge
PROBLEMS
ENCOUNTERED

11. • We failed to have a printed copy of the activity worksheet containing
information on the tasks allocated to us.
• Because of the limited time available, we struggled to freeze our
chocolate fudge.
• Our fudge was too sticky, making it difficult to cut.
RECOMMENDATIONS
• Use a candy thermometer to reach the proper temperature when cooking
the fudge.
• Beat the fudge when it drops the temperature between 110 and 113 °F
before transferring it to a square pan.
• Refrigerate for more than 4 hours or until firm
• Some uses the slicing technique wherein the knife is heated before using
it in slicing chocolate fudge.

12. 1. Discuss how sugar is caramelized during cooking of bananacue or camoteque?
Camote cue and banana cue refer to skewered, deep-fried sweet potatoes and bananas with a coating of
caramelized brown sugar. Sugar is caramelized by putting it in hot oil, and when the sugar has melted
completely, add the bananas to the hot oil on top of the caramelized brown sugar and begin to fry.
2. What are the factors that influence crystallization in candies?
Some factors that affect the crystallization in candies are the temperature, added ingredients, impurities in the
solution, and the stirring of the solution. When the temperature drops, the sugar generated in the mixture tends
to form crystallizations. However, when the temperature decreases, mostly the molecules in the solution link
together, resulting in sugar crystallization. Thus, adding ingredients to the mixture may impact the cooking
process since it will take longer to process, and the temperature may drop, which results in the production of
crystals. Meanwhile, the presence of impurities in the mixture may stimulate the sudden growth of crystals,
which leads to the creation of large undesired crystals. Lastly, the stirring or agitation process can force sugar
molecules to collide, creating crystal particles in the syrup solution.
STUDY QUESTIONS

13. THANK YOU
FOR
LISTENING