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.
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 makes fudge different from chocolate? ›
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 is the principle of fudge? ›
Heating the sugar and milk mixture allows the milk to dissolve more and more sugar, and by the time the mixture is boiling, all the sugar is dissolved. The general principle is that at a particular temperature, a given solvent (in this case, milk) can dissolve only so much of a particular solute (sugar).
What is the secret to non-grainy fudge? ›
If the sugar crystals are not properly dissolved before cooling, they can create a gritty texture. To avoid this, ensure that you stir the fudge mixture consistently and remove any sugar crystals that form on the sides of the pan using a wet pastry brush.
What makes fudge special? ›
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 secret to perfect fudge? ›
Valuable tips for successful fudge
- Don't stir during cooking. Fudge can be cooked on the stove or in the microwave. ...
- Avoid crystallization. During cooking, sugar crystals can stick to the sides of the pan. ...
- Let cool before beating. After being cooked, the sugar must crystallize again to create fudge. ...
- Beat the mixture.
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.”
Where is the fudge capital of the world? ›
Whether you visit Mackinac Island on National Fudge Day in June or any other day – maybe during the Mackinac Island Fudge Festival in August – come find your favorite flavor and experience the fudge capital of the world!
Is fudge healthy? ›
Whether it's chocolate, nut-filled or even swirled with peanut butter, fudge is a holiday favorite. But clocking in at around 130 calories and 5 grams of fat per ounce, this rich treat is far from a healthy choice. ... Fudge also boasts very little in terms of health.
Too cooked
The result is hard and brittle fudge. To save the fudge, put it in a saucepan with 45 to 60 ml (3 or 4 tbsp.) of 35% cream and bring to a boil, stirring until the sugar is completely melted. Then let it boil without stirring until the thermometer reaches 114 to 115 °C (237 to 239 °F).
Why is my fudge like taffy? ›
If the fudge is very soft and slightly chewy then it is possible that it did not quite cook to soft ball stage and next time the mixture should be cooked to a slightly higher temperature (soft ball is 112-116c/235-240F and a sugar or candy thermometer can help).
Why is my fudge hard as a rock? ›
Too Soft or Too Hard Fudge
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.
How is chocolate related to chemistry? ›
The main flavor compounds in chocolate are polyphenols, present in raw cocoa bean and going through various forms during production, and pyrazines formed during production, followed by aldehydes, ketones, and esters.
What is the chemistry behind sweets? ›
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.
How is food related to chemistry? ›
Chemical substances can play an important role in food production and preservation. Food additives can, for example, prolong the shelf life of foods; others, such as colours, can make food more attractive. Flavourings are used to make food tastier.
What's chocolate and how does its chemistry inspire such cravings? ›
Chocolate is the richest natural source of theobromine, but coffee and tea contain some of it too. Theobromine chemically resembles caffeine and has a similar stimulating effect on our brains. The combination of theobromine and caffeine found in chocolate is believed to create the small lift we feel after eating it.