A good piece of fudge is a work of art.
You can look at it and marvel at its construction. You can take a bite and revel in its flavor.
But if fudge is a work of art, making chocolate fudge is something of a science. Let’s take a look at how that science works.
So what is fudge, anyway?
Fudge is a crystalline candy. The key to a great piece of fudge is managing the crystallization of the sugar solution you’re using. The tiny microcrystals of sugar are what gives fudge it’s smooth texture. When you get those crystals to come together at just the right time, you’ve mastered the perfect batch of fudge.
Ironically, it may be a kitchen mishap that led to fudge’s original creation.
According to fudge lore, the first batch was created when someone “fudged” a recipe for caramel, hence the name “fudge.”
No one’s really sure where it came from, but the first known sale of fudge was apparently in 1886, when a student at Vassar College named Emelyn Hartridge bought some fudge from a grocer in Baltimore.
Two years later, she used the store’s recipe to sell fudge at Vassar’s senior auction, and it became a popular treat among women’s colleges, with Smith and Wellesley coming up with their own recipes.
The original Vassar recipe called for:
- 2 cups of granulated white sugar
- 1 cup cream
- 2 ounces chopped, unsweetened chocolate
- 1 tablespoon butter
Later recipes would add molasses and marshmallows, although some fudge purists say those ingredients aren’t necessary. (We are not among those people, as fans of Stutz’s chocolate marshmallow fudge will be happy to tell you.)
Controlling crystals, and the basics of fudge making
Here are the basic steps for fudge making.
- Dissolve sugar in your liquid ingredients, adding corn syrup to keep large sugar crystals from forming.
- Cook this mixture until it reaches what’s known as the soft ball stage, which means it’s at the point where if you drop the syruped sugar into cold water, it forms a ball.
- Allow your mixture to slowly cool.
- Stir the mixture to make small crystals.
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.
Butter plays a similar role, controlling the sucrose molecules and keeping them from forming crystals. Another factor is temperature. Allowing the fudge mixture to cool too quickly – or letting the mixture become agitated during cooling – and crystals can begin forming.
Five generations of hand-made fudge in PA
Stutz has been making its fudge the old-fashioned way for close to 80 years, using recipes that were first honed in the 1930s. While we sell fudge year round, summertime is when our operations are at their peak, with an expanded line featuring at least 10 flavors.
Visit our website today to taste the art and science behind what we do.
FAQs
Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F). The cooking is intended to evaporate a part of the liquid and concentrate the sugar. The temperature of the cream/sugar mixture (called syrup) rises as water evaporates.
What should you not do when making fudge? ›
7 Common Mistakes to Avoid for Candy Shop-Worthy Fudge and Caramels
- Using the Wrong Pan. All candy and confections start by melting sugar. ...
- Stirring the Sugar. ...
- Not Using a Candy Thermometer. ...
- Leaving Out the Parchment Paper Lining. ...
- Skipping the Cooking Spray. ...
- Scraping the Pot. ...
- Using a Cold Knife to Slice.
For best results, restrict candy making to days when the relative humidity is below 35 percent.
Why did my fudge turn into taffy? ›
If the temperature is too low, the fudge will be too soft and sticky, and if it's too high, it will turn into a hard, crumbly mess. The ideal temperature to cook fudge is between 232-234 degrees F (111-112 degrees C).
How do you make fudge creamy and not grainy? ›
Grainy Fudge
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 happens if you cook fudge too long? ›
If there is too much evaporation, when the cooking time is too long, there will not be enough water left in the fudge and it will be too hard. Conversely, if the cooking time is too brief and there is not enough evaporation, too much water will remain and the fudge will be too soft.
Why can't you make fudge when it's raining? ›
As strange as it sounds, it is a fact that weather affects fudge making. This is because when the weather is damper with an increased humidity level your Homemade Fudge Recipe will take longer to boil.
What happens if you don't stir fudge? ›
By letting the fudge cool without stirring, you avoid creating seed crystals. Stirring would help sucrose molecules "find" one another and start forming crystals. Stirring also introduces air, dust, and small dried bits from the walls of the saucepan—all potential seeds for crystal formation.
What to do with failed fudge? ›
My advice to you is to just pour it in a jar, call it something else delicious, and pretend you meant for it to be that way. The nice thing about my “failed” fudge is that it tastes absolutely delicious! A spoonful of the delectable treat will make you want for more.
What causes fudge not to set? ›
Homemade Fudge Doesn't Always Set
If your fudge doesn't firm up after a few hours, you either have too high an amount of liquid to sugar, or your mixture hasn't reached the soft-ball stage. Using a candy thermometer can help home cooks avoid this problem.
How can you fix soft fudge? Put it in a microwave safe bowl that is large enough that it won't boil over. Reheat it to the boiling point and cook for about 3 more minutes. Then you can beat some powdered sugar into it if this doesn't make it set.
How do you fix fudge that is too dry? ›
Fixing Fudge
- Scrape the fudge back into a large saucepan and add 1 1/2 cups of water.
- Stir the fudge over low heat until it dissolves. ...
- Increase the heat to medium and bring it to a boil, washing down the sides of the pan frequently with a wet pastry brush to prevent sugar crystals from forming.
Tips for Making Fudge
- Monitor the Temperature with a Candy Thermometer. If you end up with soft fudge that turns into a puddle in your hands or hard fudge that is a bit reminiscent of a crunchy candy, improper temperature is likely to blame. ...
- Avoid Stirring Once the Mixture Comes to a Simmer. ...
- Beat Thoroughly.
According to most recipes, the ingredients of fudge are cooked to what is termed in kitchen parlance the soft ball stage, that point between 234 and 240 °F (112 and 115 °C) at which a small ball of the candy dropped in ice water neither disintegrates nor flattens when picked up with the fingers.
Why has my fudge gone like toffee? ›
It could be the pan. Is it a heavy base one that you used to use? I made fudge over Christmas which turned out perfect but made another batch in a thinner base pan and it turned to toffee as it heated too quickly and unevenly.
How does fudge relate to chemistry? ›
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 principle of fudge? ›
Principles of quality 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 is the process of making fudge? ›
Commercial fudges are generally prepared by mixing milk, corn syrup (glucose), sugar, fat, a little salt, and suitable flavoring matter such as chocolate; cooking the resulting mixture to a temperature of about 235 F. to 245 F., while agitating the mix; cooling the mix to a temperature between 90 F.
What is fudge technically? ›
Fudge is a dense, rich confection typically made with sugar, milk or cream, butter and chocolate or other flavorings. The base for fudge is boiled until it reaches the soft-ball stage (135 to 140 degrees F), then stirred or beaten as it cools to minimize the formation of sugar crystals.
A good piece of fudge is a work of art.