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
Perhaps you heard your grandmother complain that “you can never make fudge when it's raining.” No mythical urban legend here. High humidity alters the cooking properties of sugar. Fudge can take three times as long to set up, if at all. Sugary meringue absorbs humidity.
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.
What happens if fudge is stirred while it's still hot? ›
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.
Should fudge be shiny or dull? ›
After letting the fudge cool, it's time to beat it. It is important to stir constantly with a wooden spoon until the mixture starts to thicken and its surface starts to look dull or matte.
Why did my homemade fudge not harden? ›
The most common culprit behind unset fudge is inaccurate temperature control. If the sugar mixture hasn't reached the correct temperature, your fudge won't set. Ensure you use a reliable candy thermometer and follow temperature guidelines meticulously to achieve the desired consistency.
How do you add moisture to fudge? ›
Cut the fudge into small pieces around one inch and put it on the plate and place each fudge with the distance in between. Keep a bowl of water inside the microwave along with the fudge to create moisture for the pieces to inhale. Next, microwave the fudge pieces for just 10 seconds.
What happens if you don't boil fudge long enough? ›
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 to do if your fudge won't set? ›
OPTION 3) Sieve together some powdered sugar and cocoa powder, and gradually work this into your unset fudge until it reaches the consistency of dough, then roll out and cut into squares, or shape into balls and then roll in powdered sugar (roll the balls in icing sugar, not yourself).
What to do with failed fudge? ›
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. It's all in your perspective.
What is the best pan to make fudge in? ›
Saucepan: Choose a heavy, straight-sided metal saucepan that holds about twice the volume of your fudge recipe.
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. As you beat the fudge, pay attention to color and texture. Once the fudge loses its sheen and thickens, put down your spoon.
Does weather affect making fudge? ›
Absolutely! Weather greatly affects our fudge. Cold weather and/or low humidity makes the harder outer shell more pronounced and the fudge less moist. Hot and/or humid weather makes the shell less effective and the interior of the fudge more creamy.
Is it bad to bake when its raining? ›
Humidity - especially indoor humidity - dictates whether baked goods fall flat, are too dense, too dry, crumbly or chewy. Cakes can become super crumbly on the surface and become more difficult to frost as they cool down on a rainy day. Humid air messes with your dry baking ingredients.
Does rainy weather affect candy making? ›
As a rule of thumb, only make candy when the weather is cool and dry, as the candy will cool faster and reduce the likelihood of crystal formation. Remember, high-humidity days can occur during the winter as well as summer.
Can you make hard candy on a rainy day? ›
Check out the weather forecast before making hard candy. Did you know that humidity can affect the outcome of your candy? Sugar attracts water, so rainy and humid days can hamper your attempts at making hard candy. It's best to wait for a clear and dry day.
A good piece of fudge is a work of art.