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Amazing Fudge Facts

Did you know…

  • DYK? powered by Prof. Walter 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 possible?

Hot fudge

  • 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 artificial flavorings)?

  • 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 grains?

  • that the final texture will have a grainy mouthfeel rather than the smooth texture of quality fudge?

  • 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.


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