Amazing Fudge Facts
Did you know…
that Fudge is a type of Western confectionery which is usually very
sweet, extremely rich and frequently flavored with cocoa?
… that it is made by mixing sugar,
butter, and milk and heating it to the soft-ball stage at 240 °F (116
°C), and then beating the mixture while it cools so that it acquires a
smooth, creamy consistency?
… that Chocolate can also be mixed
in to make chocolate fudge; many other flavors and ingredients are
… that "Hot Fudge" in the
U.S. and Canada is usually understood to be a chocolate
product often used as a topping for ice cream in a heated form
and it is not necessarily directly connected with the
confection known as fudge?
… that Hot fudge is a
thick chocolate-flavored syrup (flavored with real or
… that it is typically
used as a topping for ice cream, particularly sundaes and
parfaits. It may also occasionally be topped upon “s'mores”?
… that Fudge is a drier
variant of fondant?
… that in forming a
fondant, it is not easy to keep all vibrations and seed
crystals from causing rapid crystallization to large crystals
and consequently, milkfat and corn syrup are often added?
… that corn syrup contains
glucose, fructose (monosaccharides) and maltose (disaccharide)
and these sugars interact with the sucrose molecules?
… that they help prevent
premature crystallization by inhibiting sucrose crystal
contact. The fat also helps inhibit rapid crystallization?
… that controlling the
crystallization of the supersaturated sugar solution is the
key to smooth fudge and initiation of crystals before the
desired time will result in fudge with fewer, larger sugar
… that the final texture
will have a grainy mouthfeel rather than the smooth texture of
… that one of the most
important parts is its texture because the temperature is what
separates hard caramel from fudge?
… that the higher the peak
temperature, the more sugar is dissolved, the more water is
evaporated; resulting in a higher sugar to water ratio?
… that before the
availability of cheap and accurate thermometers, cooks would
use the ice water test, also known as the cold water test, to
determine the saturation of the candy? … that Fudge is made at
the "soft ball" stage which varies by altitude and ambient
humidity from 235 °F (113 °C) to 240 °F (116 °C)?
… that some recipes call
for making fudge with prepared marshmallows as the sweetener
because this allows the finished confection to use the
structure of the marshmallow for support instead of relying on
the crystallization of the sucrose.