Science of Candy: What's Special About Fudge? | Exploratorium (2024)

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Science of Candy: What's Special About Fudge? | Exploratorium? ›

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.

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.

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.

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.

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.

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.

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.

It's the size of sugar crystals that makes the knees of fudge lovers buckle…the smaller the crystals, the less they are perceived on the tongue and the more the fudge tastes smooth and creamy. Cooking, and beating after cooking, is the key to successful 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.

Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!

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).

Fudge is a type of confection that is made by mixing sugar, butter and milk. It has its origins in the 19th century United States, and was popular in the women's colleges of the time.

fudge in American English

1. a soft candy made of butter, milk, sugar, and chocolate or other flavoring, etc.

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.

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.

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.

You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).

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.

Sugar Crystals Formed

It's important to beat the fudge ingredients to develop the right texture, but you won't get smooth, creamy fudge if you beat it when it's too hot. Beating fudge when it's still over heat creates sugar crystals, aka the grittiness you feel in the 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.