2007-12-29 14:37:34 · 5 answers · asked by Kary 1 in Science & Mathematics ➔ Chemistry
I believe the boiling point rises as you drive off more and more water out of the mixture during cooking. Vanilla is added at the end of the cooking process because, either the heat would volatize the flavoring away, or maybe degrade the flavoring.
2007-12-29 14:46:04 · answer #1 · answered by Flying Dragon 7 · 1⤊ 0⤋
The butter and chocolate contain some water. As the mixture is heating, the water boils off first and the other ingredents have a higher boiling point. The vanilla would not taste right if heated to the high temperature called for in making fudge, so that's why it's added at the end.
2007-12-29 14:50:17 · answer #2 · answered by robertdr60 3 · 0⤊ 0⤋
when it reaches the temp you are you boil it like three minute then take it off the fire .... the longer you cook it the harder it will be its a trick you have to learn yourself cause everyone stove is just a bit differant and the reason you add vanilla at the end its burns easy i think.. you will have to make it a few times to get it down keep trying you will get it just follow your recipes
2007-12-29 14:47:59 · answer #3 · answered by Anonymous · 0⤊ 0⤋
If you add the vanilla before heating it turns grainy. My mom learned this the hard way. It's still edible but much better if you add it at the end.
2007-12-29 14:47:15 · answer #4 · answered by karen m 3 · 0⤊ 0⤋
Vanilla has alcohol in it and if added while heating would change the way it turns out I guess.
2007-12-29 14:45:49 · answer #5 · answered by Sheila 6 · 0⤊ 0⤋