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 is the secret to good 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.
What is the science behind candy? ›
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.
Why must fudge be vigorously beaten after it has cooled to a specific temperature? ›
Beating after cooling
This fudge cooled until it reached 43 to 45 °C (109 to 113 °F) before being beaten. It has a smooth and creamy texture, just how we like it. Here's why: syrup becomes quite viscous (thick) while cooling, and this slows the movement of sugar molecules.
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 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).
How to make fudge more solid? ›
How do you fix fudge that is too soft? Bring the fudge back to a boil with 1–2 US tbsp (15–30 ml) of cream. If your fudge is soft or runny, it probably didn't come up to a high enough temperature while it was cooking. Put it back into the saucepan and add 1–2 US tbsp (15–30 ml) of 35% fat whipping cream.
Why is my 3 ingredient fudge not setting? ›
Why won't my 3 ingredient fudge set? This often happens when the condensed milk and chocolate chip mixture isn't hot enough to start.
What would cause fudge not to harden? ›
The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.
High-quality fudge tastes smooth and creamy because it contains small sugar crystals. It has a deep brown color and a satiny sheen. Poor-quality fudge tastes grainy because it contains large sugar crystals.
What are 3 facts about candy? ›
10 of the coolest candy facts:
- The world's first candy was made in ancient Egypt. ...
- The first candy cane was made in the late 1600s. ...
- The world's largest candy bar weighed over 12,000 pounds. ...
- The Hershey's Kiss got its name from the sound of the machine that makes them.
What is the physics of candy making? ›
To make candy, sugar is first heated to a high temperature so that it melts . The scalding solution is then then cooled into a solution that is supersaturated. The supersaturation is considered unstable, forcing the sugar molecules to crystallize into a solid.
Why did my fudge turn hard as a rock? ›
Too Soft or Too Hard Fudge
Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture. Pay attention to the timetable specified in the recipe, and you'll get the hang of it after a batch or two. Here's how to make homemade fudge step by step.
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.
Why is my fudge so chewy? ›
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).
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.
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.
Is fudge a mixture? ›
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.