A good piece of fudge is a work of art.
You can look at it and marvel at its construction. You can take a bite and revel in its flavor.
But if fudge is a work of art, making chocolate fudge is something of a science. Let’s take a look at how that science works.
So what is fudge, anyway?
Fudge is a crystalline candy. The key to a great piece of fudge is managing the crystallization of the sugar solution you’re using. The tiny microcrystals of sugar are what gives fudge it’s smooth texture. When you get those crystals to come together at just the right time, you’ve mastered the perfect batch of fudge.
Ironically, it may be a kitchen mishap that led to fudge’s original creation.
According to fudge lore, the first batch was created when someone “fudged” a recipe for caramel, hence the name “fudge.”
No one’s really sure where it came from, but the first known sale of fudge was apparently in 1886, when a student at Vassar College named Emelyn Hartridge bought some fudge from a grocer in Baltimore.
Two years later, she used the store’s recipe to sell fudge at Vassar’s senior auction, and it became a popular treat among women’s colleges, with Smith and Wellesley coming up with their own recipes.
The original Vassar recipe called for:
- 2 cups of granulated white sugar
- 1 cup cream
- 2 ounces chopped, unsweetened chocolate
- 1 tablespoon butter
Later recipes would add molasses and marshmallows, although some fudge purists say those ingredients aren’t necessary. (We are not among those people, as fans of Stutz’s chocolate marshmallow fudge will be happy to tell you.)
Controlling crystals, and the basics of fudge making
Here are the basic steps for fudge making.
- Dissolve sugar in your liquid ingredients, adding corn syrup to keep large sugar crystals from forming.
- Cook this mixture until it reaches what’s known as the soft ball stage, which means it’s at the point where if you drop the syruped sugar into cold water, it forms a ball.
- Allow your mixture to slowly cool.
- Stir the mixture to make small crystals.
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.
Butter plays a similar role, controlling the sucrose molecules and keeping them from forming crystals. Another factor is temperature. Allowing the fudge mixture to cool too quickly – or letting the mixture become agitated during cooling – and crystals can begin forming.
Five generations of hand-made fudge in PA
Stutz has been making its fudge the old-fashioned way for close to 80 years, using recipes that were first honed in the 1930s. While we sell fudge year round, summertime is when our operations are at their peak, with an expanded line featuring at least 10 flavors.
Visit our website today to taste the art and science behind what we do.
FAQs
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.
What is the secret to perfect fudge? ›
Tips for Making Fudge
- Monitor the Temperature with a Candy Thermometer. If you end up with soft fudge that turns into a puddle in your hands or hard fudge that is a bit reminiscent of a crunchy candy, improper temperature is likely to blame. ...
- Avoid Stirring Once the Mixture Comes to a Simmer. ...
- Beat Thoroughly.
If the temperature is too low, the fudge will be too soft and sticky, and if it's too high, it will turn into a hard, crumbly mess. The ideal temperature to cook fudge is between 232-234 degrees F (111-112 degrees C).
What's the difference between chocolate and chocolate fudge? ›
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.
What is the secret to non-grainy fudge? ›
Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals. Stirring would help sucrose molecules "find" one another and start forming crystals.
Is it profitable to make fudge? ›
Proven Profitability of Fudge
Profit margins are known to be as high as 83%! Plus, there's the opportunity to leverage holidays and special flavors to drive more sales.
Should you stir fudge while it's cooking? ›
Brush the sides of the pan with a wet brush at the beginning of cooking to dissolve sugar crystals stuck to the sides. Never stir the mixture during cooking or sugar could crystallize again.
What does cream of tartar do in fudge? ›
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 makes fudge softer? ›
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.
Can you over beat fudge? ›
Fudge usually behaves this way when it's not cooked to a high enough temperature (due to oversight or a faulty candy thermometer). If your fudge is tough, hard, or grainy, then you may have made one of several mistakes: You may have overcooked it, beaten it too long, or neglected to cool it to the proper temperature.
OPTION 1) Depending on how runny it is, you can either use it as a frosting for cakes, or a sauce for ice-cream. OPTION 2) Freeze it overnight. Cut it into squares. Cover each square thickly in melted chocolate, ensuring no part of the fudge is exposed.
Why won't my 3 ingredient condensed milk fudge set? ›
Why won't my 3 ingredient fudge set? This often happens when the condensed milk and chocolate chip mixture isn't hot enough to start. Everything must be completely melted before it is transferred to the pan to cool.
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.
Are truffles and fudge the same? ›
Chocolate fudge is made by crystallized sugar which contains milk, sugar, and butter, while chocolate truffle contains chocolate and heavy cream rolled in the cocoa powder and looks more like candy.
Why is fudge called fudge? ›
The exact origin and inventor of this delicious confection are hotly debated. However, many believe the first batch of fudge was created by accident when American bakers “fudged” a batch of caramels. Hence the name “fudge.”
How does fudge relate to chemistry? ›
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.
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).
What causes fudge to set? ›
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.
What is fudge technically? ›
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.
A good piece of fudge is a work of art.