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?
… 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
… 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,
milk fat 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 mouth feel 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?