FAQs
Fudge is one of the rare exceptions to the rule that sugar crystals are not desirable in candy. Tiny microcrystals in fudge are what give it its firm texture. The crystals are small enough, however, that they don't feel grainy on your tongue, but smooth.
What is the science behind fudge? ›
When making fudge, heat and acid work together to convert sucrose – basic white sugar – into its two components, glucose and fructose. When these sugars are present, they prevent sucrose from turning into big sugar crystals.
What is the secret to perfect fudge? ›
The key to creamy, luscious fudge is controlling crystal formation. If the sucrose (table sugar) crystals are small, the fudge will feel creamy and smooth on your tongue. But if the crystals are large, the fudge develops a crumbly, dry, or even coarse texture.
What are the characteristics of fudge? ›
Characterised by its smooth, creamy texture and decadent flavour, fudge is typically made from a mixture of sugar, butter, and milk or cream. The ingredients are heated to the soft-ball stage, around 235-245°F (113-118°C), and then beaten while cooling, which gives fudge its characteristic smooth and dense texture.
How does fudge relate to chemistry? ›
The Science of Fudge: How Fudge Is Made
Fudge is made by heating sugar and water to a temperature above the boiling point for water, which is 212° Fahrenheit. The candy maker pours the syrup into a pan so it can cool faster. This technique helps prevent sucrose molecules from forming into a large crystal.
What makes fudge different? ›
Although fudge often contains chocolate, fudge is not the same as chocolate. Chocolate is a mix of cocoa solids, cocoa butter and sometimes sugar and other flavorings and is hard and brittle. Fudge is a mixture of sugar, dairy and flavorings that is cooked and cooled to form a smooth, semi-soft confection.
What does fudge answer mean? ›
fudge noun (AVOID)
to avoid making a decision or giving a clear answer about something: fudge the issue The government continues to fudge the issue by refusing to give exact figures.
Why is fudge so tasty? ›
Between its deeply rich flavor and its silky texture, fudge makes a brilliant treat to pair with coffee. The sweet and bitter flavors complement one another perfectly, making for an unstoppable combination.
Why is fudge called fudge? ›
The exact origin and inventor of this delicious confection are hotly debated. However, many believe the first batch of fudge was created by accident when American bakers “fudged” a batch of caramels. Hence the name “fudge.”
Why does fudge taste so good? ›
Fudge can also include other ingredients such as nuts, dried fruits, or marshmallows for added flavor and texture. The key to making great fudge is achieving the right balance of sweetness and creaminess while still allowing the chocolate flavor to shine through.
In general, candy is made by dissolving sugar into water to create a solution. Granulated sugar, the most common type used in candy-making, is sucrose, a disaccharide molecule made up of glucose and fructose. When you force these two molecules to break apart, a very tasty reaction occurs: caramelization.
What makes fudge crystalize? ›
Grainy Fudge
If the melting sugar splashes onto the sides of the pan, it turns back into crystals and causes the fudge to seize up. To avoid this issue, swirl the pan instead of stirring it with a spoon. You can use a wet pastry brush to wipe down any sugar that sticks to the sides of the pot.
What gives fudge its texture? ›
The main difference is the texture, which is determined by two things: the size of the sugar crystals in the candy, and the concentration of the sugar. Toffee is smooth with no sugar crystals, whereas fudge has tiny crystals that give it that texture.
How does fudge get its texture? ›
Small sugar crystals give you a smooth melt in the mouth texture. The secret to smooth fudge is to let the sugar syrup cool undisturbed until it reaches about 110°F and then beat it until no longer shiny.
How does fudge thicken? ›
Beating the mixture encourages the formation of small sugar crystals, which leads to the crumbly texture. The crystals may not be noticeable in themselves but the fudge mixture will thicken and turn from shiny to matte in appearance.
What gives fudge the creamy texture and dull appearance? ›
The addition of egg whites and gelatin will coat the sugar crystals and keep them small. This results in creamy fudge. Shhh! It's a Fudgy Secret!
Fudge is one of the rare exceptions to the rule that sugar crystals are not desirable in candy. Tiny microcrystals in fudge are what give it its firm texture. The crystals are small enough, however, that they dont feel grainy on your tongue, but smooth. 
A seed crystal is a surface that sucrose molecules (that's the sugar) can begin to attach themselves toit could be a few sucrose molecules stuck together, a piece of dust, or even a little air bubble. Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. 