Science of Candy: What's Special About Fudge? | Exploratorium (2025)

FAQs

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.

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.

Most fudge recipes contain either corn syrup (which contains glucose instead of the sucrose of table sugar) or cream of tartar (which breaks sucrose into glucose and fructose). The different sugars tend to interfere with each other's crystallization and minimize the chance that the candy will crystallize too soon.

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.

Grainy Fudge

To avoid this issue, swirl the pan instead of stirring it with a spoon. You can use a wet pastry brush to wipe down any sugar that sticks to the sides of the pot.

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.

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.

Crystalline candy usually has fine sugar crystals and a lower sugar concentration than non-crystalline candy. To make crystalline candy, the sugary syrup is stirred continuously as it cools to ensure the sugar crystals remain small. Fudge is an example of a crystalline 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.

Is fudge healthier than chocolate? ›

Fudge typically contains more sugar than chocolate, so it may not be the best choice for those looking to limit their sugar intake. On the other hand, dark chocolate is a good source of antioxidants and can provide health benefits when consumed in moderation.

Between its deeply rich flavor and its silky texture, fudge makes a brilliant treat to pair with coffee. The sweet and bitter flavors complement one another perfectly, making for an unstoppable combination.

Chocolate Fudge: An American Invention

Culinary legend has it that fudge was invented in America. On Valentine's Day, 1886, a confectioner and chocolate maker in Baltimore, Maryland "fudged" a batch of French caramels. The delicious result? The very first batch of "fudge" ever.

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).

Fudge usually behaves this way when it's not cooked to a high enough temperature (due to oversight or a faulty candy thermometer).

fudge, creamy candy made with butter, sugar, milk, and usually chocolate, cooked together and beaten to a soft, smooth texture. Fudge may be thought of as having a consistency harder than that of fondant and softer than that of hard chocolate.

Fudge is always a no-bake dessert and can be completely stove- and oven-free if you follow our method for how to make microwave fudge. That means it's a chocolate dessert idea that will keep your oven cool on even the steamiest days of summer.