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 chemistry 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 fudge in food science? ›
fudge, creamy candy made with butter, sugar, milk, and usually chocolate, cooked together and beaten to a soft, smooth texture. Fudge may be thought of as having a consistency harder than that of fondant and softer than that of hard chocolate.
What is the secret to perfect fudge? ›
So, the key to smooth yet firm fudge, pralines, and fondant is to first bring the mixture to a high enough concentration and then let it cool off somewhat before starting to stir. And once you do start to stir, stir fanatically and without stopping for the finest, creamiest texture.
Why is fudge so good? ›
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.
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 causes fudge to set? ›
The amount of time you cook fudge directly affects its firmness. Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture.
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.”
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.
Is fudge a candy or dessert? ›
Fudge and chocolate are both candy, however, they have different main ingredients. Fudge is mainly made with sugar, while chocolate is mainly made with cocoa. Fudge is created by heating sugar past its boiling point, so it's considered a confection made from crystalized sugar.
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.
What makes fudge thicker? ›
If you do not want your fudge to be overly sweet, you can combine 1 tbsp corn starch with 1 tbsp water and slowly mix into your fudge mixture. This should allow your fudge to thicken, because cornstarch is a thickeneing agent in desserts.
What makes fudge chewy? ›
Chewy fudge results from the excessive moisture present in the mixture, which means the fudge was not cooked to the right temperature and could not be cooked enough to release the moisture. However, take care not to overcook fudge because it will take away the moisture and leave you with hard, chewy candy.
What makes fudge crystalize? ›
Overcooking: Overcooking the fudge can cause the sugar to crystallize and result in a grainy texture. It's important to cook the fudge to the proper temperature specified in the recipe and not exceed it (3) . Insufficient beating: Beating the fudge too much or too little can affect its 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.
Why is fudge a crystalline candy? ›
The Science of Fudge: How Fudge Is Made
Once cooled to 122° F, the syrup is stirred and scraped, forming many crystals at once. Continued stirring helps the sugar molecules spread among and bind to the crystal seeds. This helps keep the crystals small and creates the fudge's milky texture.
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. 