Whats Going On?
Why do I add corn syrup?
Corn syrup acts as an "interfering agent" in this and many other candy recipes. It contains long chains of glucose molecules that tend to keep the sucrose molecules in the candy syrup from crystallizing. In fudge, the addition of "interfering agents" can be a double-edged sword: you want crystals to form, but not until the cooked mixture has cooled down to a certain degree. Why do I add vanilla?
Vanilla is often added to chocolate candies or other chocolate recipes because it complements and accents the flavor of chocolate. Why do I need to stop stirring after the syrup begins to boil?
At this point, you have dissolved the crystal structure of the sugar. Stirring or other agitation is one of the many factors that can encourage the fructose and glucose molecules in your syrup to rejoin and form sucrosecrystals of table sugar. Why do I wash down the sides of the pan?
The sugar crystals are dissolved at this point in the process. But a single seed crystal of sugar clinging to the side of the pan might fall in and encourage recrystallization. Why does the fudge need to cool for such a long time?
The key to a smooth and creamy texture is a fudge that's full of thousands of tiny sugar crystals. Heating the syrup to a high temperature and then allowing it to cool, undisturbed, produces a supersaturated solutionthis means that the solution contains more sugar molecules than would normally be possible at room temperature. A supersaturated solution is highly unstable, and any agitation will cause crystallization to occur throughout the solution. If fudge is stirred while it's still hot, fewer crystals form, and they grow larger as the syrup cools, resulting in a coarse, grainy candy. Why is it so important to keep stirring until the fudge "sets"?
Stirring helps control the size of the sugar crystals that formit keeps them from growing too large, which would produce gritty fudge. close this window |
FAQs
As water gradually evaporates, sugar is concentrated and the temperature of the mixture rises above 100°C (212°F). If there is too much evaporation, when the cooking time is too long, there will not be enough water left in the fudge and it will be too hard.
What is the secret to non-grainy fudge? ›
A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.
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 are the interfering agents in fudge? ›
Corn syrup acts as an "interfering agent" in this and many other candy recipes. It contains long chains of glucose molecules that tend to keep the sucrose molecules in the candy syrup from crystallizing.
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 not to do when making fudge? ›
Avoid Stirring Once the Mixture Comes to a Simmer
Another key part of a successful fudge texture is when you stir the mixture. Stirring the sugar and milk during the initial stages of cooking allows the sugar to dissolve. However, once the mixture comes to a boil, it's time to put the spoon down.
Why is my 3 ingredient fudge not setting? ›
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.
How long do you boil fudge to get to soft ball stage? ›
How long does it take to make fudge:
- about 18 min to reach boiling.
- about 40 minutes to reach soft ball stage.
- 60 minutes to cool.
- 28 minutes to beat in a KitchenAid (your time for this may vary)
- 4 hours to set.
Fudge usually behaves this way when it's not cooked to a high enough temperature (due to oversight or a faulty candy thermometer).
What does cream of tartar do to 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!
For perfect fudge, the syrup should form a soft ball that can be picked up, but easily flattened. If the syrup is undercooked, drops of syrup will sink to the bottom of the glass in threads or simply dissolve. If the syrup is overcooked, the ball will be hard and difficult to flatten with your fingers.
Why does butter separate when making fudge? ›
Fudge is basically an emulsion between sugar, butter and milk. If the butter gets too hot, it can separate, causing the fudge to become oily on top. This is easy to prevent by monitoring the temperature with a candy thermometer, but separated fudge can also be fixed.
Why corn syrup in fudge? ›
Corn syrup keeps sugar from crystallizing, a.k.a. hard sugar lumps forming in your otherwise smooth syrup, which is why you'll often see it in homemade candy or caramel recipes.
Does making fudge require agitation? ›
After it reaches the appropriate temperature, the mixture is left to cool. When it reaches the second, cooler temperature, it is agitated. This agitation causes the mixture to crystallize, which gives fudge its structure, all while maintaining its signature, creamy texture.
What are four main interfering agents? ›
The most commonly used interfering agents are corn syrup, butter, and cream. Some recipes call for egg white, cream of tartar, or vinegar as interfering agents, too. Corn syrup is high in the monosaccharide glucose. Glucose and fructose will consistently produce finer, smaller sugar crystals than sucrose.
How can you tell if fudge is bad? ›
Signs That Your Fudge Has Gone Bad
Signs of spoilage include a dry, crumbly texture, discoloration, and an off smell or taste. If you notice any of these signs, it's best to discard the fudge to avoid any potential health risks.
What happens if you over stir fudge? ›
Once the sugar has dissolved and the mixture has come to a boil, do not stir it. If you do, the sugar can crystallize, giving your fudge a gritty texture.
Why hasn't my fudge set properly? ›
The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.
Was fudge made by mistake? ›
That appetite for fudge dates back more than a century. Food historian Joyce White says fudge is based on a recipe for chocolate caramels, which was very similar. "What probably happened is that there was someone in Baltimore, messed it up, or 'fadged' it," she said. "Fadge is a word that means you messed up.
