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? ›
The key to creamy, luscious fudge is controlling crystal formation. If the sucrose (table sugar) crystals are small, the fudge will feel creamy and smooth on your tongue. But if the crystals are large, the fudge develops a crumbly, dry, or even coarse texture.
What is the secret to smooth fudge that is not gritty? ›
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.
Why did my fudge turn into taffy? ›
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).
Is fudge making profitable? ›
Witness a swift increase in sales, potentially exceeding $10,000 per month and well over $100k per year for each store you operate. Here at Calico Cottage, we've cooked up a business recipe that turns a simple fudge kettle and retail display case into a lucrative revenue source.
What's the difference between fudge 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 not to do when making fudge? ›
7 Common Mistakes to Avoid for Candy Shop-Worthy Fudge and Caramels
- Using the Wrong Pan. All candy and confections start by melting sugar. ...
- Stirring the Sugar. ...
- Not Using a Candy Thermometer. ...
- Leaving Out the Parchment Paper Lining. ...
- Skipping the Cooking Spray. ...
- Scraping the Pot. ...
- Using a Cold Knife to Slice.
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!
Why is my old fashioned fudge not hardening? ›
Fudge usually behaves this way when it's not cooked to a high enough temperature (due to oversight or a faulty candy thermometer).
My advice to you is to just pour it in a jar, call it something else delicious, and pretend you meant for it to be that way. The nice thing about my “failed” fudge is that it tastes absolutely delicious! A spoonful of the delectable treat will make you want for more.
What happens if you cook fudge too long? ›
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 the softball test when making fudge? ›
According to most recipes, the ingredients of fudge are cooked to what is termed in kitchen parlance the soft ball stage, that point between 234 and 240 °F (112 and 115 °C) at which a small ball of the candy dropped in ice water neither disintegrates nor flattens when picked up with the fingers.
Can I reboil fudge that didn't set? ›
How can you fix soft fudge? Put it in a microwave safe bowl that is large enough that it won't boil over. Reheat it to the boiling point and cook for about 3 more minutes. Then you can beat some powdered sugar into it if this doesn't make it set.
Why has my fudge gone like toffee? ›
It could be the pan. Is it a heavy base one that you used to use? I made fudge over Christmas which turned out perfect but made another batch in a thinner base pan and it turned to toffee as it heated too quickly and unevenly.
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 process of making fudge? ›
Commercial fudges are generally prepared by mixing milk, corn syrup (glucose), sugar, fat, a little salt, and suitable flavoring matter such as chocolate; cooking the resulting mixture to a temperature of about 235 F. to 245 F., while agitating the mix; cooling the mix to a temperature between 90 F.
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.